Saute Cook

Looking for wonderful, ambitious, culinarily passionate Prep team members to provide outstanding food and join our Back of House Prep team to ensure the consistent execution of quality standards, operating systems, procedures, philosophies, and cultural icons.

• Actively manage adherence to quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements.
• Actively develop skillset and drive growth.
• Impact restaurant profitability by minimizing waste and using recipe guidance.
• Ensure Back of House facilities are maintained.
• Represent, support, and protect the brand.

• Menu Development – Partner with Executive Chef in coordinating new menu item line station assignments, maintain new menu recipe documentation at restaurant level, and partner in planning, organizing, and executing new menu food demonstrations and hands‑on training sessions.
• Quality Standards – Work with Executive Chef on food quality, actively monitor food execution, ensure adherence to recipe and proper preparation and plating technique, understand all aspects of menu production, continuously observe, evaluate, and correct all aspects of production, gather feedback, analyze problems to identify root cause, and take necessary action to rectify.
• Operations – Ensure adherence to operating systems, procedures, and standards; follow all company specifications; maintain strict adherence to food safety and sanitation procedures; ensure a safe work environment to reduce injury and accident risk; partner with Executive Chef in managing housekeeping systems and ongoing repair and maintenance programs.

• Minimum 1 year experience in a high-volume restaurant.
• High-level organizational skills with multi-tasking capabilities.
• Ability to adapt to changing priorities and manage workloads with minimum direction.
• High attention to detail and follow-through.
• Dependable, reliable, and highly motivated.
• Ability to communicate effectively in English.
• Able to work 10-hour plus shifts.
• Able to stand, sit or walk for extended periods of time.
• Able to grasp, lift and/or carry up to 50 lbs. as needed.
• Finger/hand dexterity to operate kitchen machinery and knives.
• Able to withstand changes in temperature, occasional smoke, steam, and heat.
• Able to work in a confined area.
• Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation, and preparation.