Grill Cooks, Sauté Cooks, Line Cooks & Prep Cooks

We are looking for an experienced Sauté Cook to fill a spot in our kitchen staff and contribute to the overall excellence of our restaurant.

The person we are hoping to employ is first and foremost a skilled, organized, and creative cook. We are looking for someone to work as a team player, follow instructions, and help us delight our customers with delicious and beautiful food. A good candidate for this job is a person with attention to detail who can keep their station tidy and clean all while preparing, cooking, and arranging food together with the rest of our kitchen staff. We pride ourselves on our exceptional service, and we expect nothing less from our cooks. A Sauté Cook operates the kitchen’s hot stovetop station. They are responsible for executing high-volume, à la carte dishes requiring quick cooking over high heat, preparing more complex dishes, and maintaining pristine station sanitation during fast‑paced service.

Food Preparation: Execute cooking meats, fish, poultry, and vegetables to exact recipe specifications using precise cooking techniques (sautéing, searing, roasting, boiling, and simmering).

Station Management: Set up, stock, and maintain the cleanliness of the sauté station before, during, and after shift service.

Inventory & Prep: Perform daily prep tasks, monitor ingredient freshness, and ensure par levels are met according to the established pars and recipes.

Sanitation & Safety: Strictly abide by local health department regulations, food safety guidelines, and cross‑contamination best practices.

Team Collaboration: Communicate fluidly with the expeditor, Executive and Sous Chefs, and other line cooks to ensure timely plate presentation and order synchronization.

Experience: 1–3 years of hands‑on commercial kitchen experience, specifically working on an active stovetop sauté station.

Strong understanding of culinary techniques, recipes, and proper temperature controls.

Ability to endure long shifts (8+ hours with breaks) on your feet in hot, noisy, and high‑pressure environments.

High capacity for managing multiple sauté pans and orders simultaneously while retaining quality control and order timing.

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