Saute Line Cook
Position Title: Sauté Line Cook
Reports to: Executive Chef, Executive Sous Chef, Sous Chef
FLSA Status: Hourly, Non-exempt
Job Summary
The Sauté Line Cook position is responsible for cooking and prepping a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list.
Trust & Teamwork
ESSENTIAL DUTIES INCLUDE, but are not limited to
• Coordinate and time orders with other kitchen stations to ensure a smooth kitchen flow
• Maintaining, opening and closing the kitchen properly to ensure cleanliness and organization of the sauté station and overall kitchen
• Attend kitchen staff meetings and offer suggestions for improvements to contribute to a collaborative work environment
• Work closely with the Executive Chef and Sous Chefs to refine techniques and improve efficiency
Effective Communication
• Notify Culinary Management of expected shortages or issues that arise to prevent service disruptions
• Requisition items needed to produce menu items and prepare sauces, ensuring seamless execution during service
• Follow plating guidelines and communicate with the expo team to ensure consistency in presentation
• Set up, maintain, break down, and clean the prep cook station and other areas requiring attention to uphold the highest standards
Innovation
• Master sauteing techniques, including pan searing, deglazing, and creating pan sauces with precision
• Regulate heat levels to prevent burning and ensure dishes are cooked to perfection while managing multiple pans
• Prioritize allergen awareness and food safety guidelines, ensuring cross-contamination is avoided, especially with dairy, shellfish, and gluten
Balance & Appreciation
• Ensure assigned work areas and equipment are clean and sanitary, maintaining a safe and organized kitchen
• Take inventory of all items required for station setup and ensure mise en place is properly prepped for smooth service
• Cover, date, and neatly store all leftover products in accordance with proper food storage standards, ensuring minimal waste and appreciation for resources
• Handle delicate ingredients such as seafood, fresh herbs, and wine reductions with care to maintain high-quality standards
Education And/Or Experience
• High School diploma or GED
• A minimum of 4+ years of experience as a sauté cook in high volume, scratch kitchen
• Previous experience working in a sauté station, required
• Experience working with fresh, scratch-made ingredients and from-scratch recipes
• Experience in a private country club or fine dining, preferred
• Knowledge of food handling and preparation procedures for all foods meeting DHEC guidelines
• Understanding of kitchen brigade structure and ability to work collaboratively with line cooks, prep cooks, and chefs
JOB KNOWLEDGE, CORE COMPETENCIES AND EXPECTATIONS
• Execute sauté station prep and service with speed and accuracy
• Strong knife skills and proficiency in sauté techniques (searing, deglazing, pan sauces, etc.)
• Ensure the sauté station is properly stocked and organized before and during service
• Understanding of mise en place execution
• Familiarity with various cooking methods, ingredients, and kitchen equipment
• Ability to work as part of a team in a fast-paced, high-volume kitchen with precision, ensuring consistency across multiple orders and adjusting quickly to any last-minute changes in orders, ingredients, or service demands
• Ability to follow directions, verbal and written
LICENSES AND CERTIFICATIONS
• ServSafe food safety certification, preferred
Physical Requirements
• Must be able to stand, walk, and move quickly in a hot and busy kitchen for extended periods (8+ hours)
• Requires precise hand-eye coordination for chopping, sauteing, flipping pans, and plating
• Must be able to identify items needed from established recipes
• Frequent bending, reaching, and stretching to retrieve ingredients, tools, and supplies
• Ability to lift and carry up to 50 lbs, including large pots, pans, and ingredient containers
• Must work near open flames, hot surfaces, and steaming pots, sometimes in a confined space
Hospitality
Management and Manufacturing
Full-time