Sauté Cook at Bourbon & Bones Chophouse and Bar - San Tan Village

Description

 As a Sauté Cook prepares and cooks sautéed dishes with precision, flavor, and consistent presentation.

Manage mise en place for the sauté station, including stocking, labeling, and organizing ingredients.

Monitor and maintain proper temperatures, cooking times, and portion sizes.

Execute recipes with attention to texture, color, and plating aesthetics.

Work with the brigade to coordinate service, ensuring timely delivery of hot plates.

Maintain a clean and sanitized workstation; follow all food safety and sanitation guidelines.

Operate sauté pans, woks, stock pots, and other kitchen equipment safely and efficiently.

Involve in menu development and daily specials, offering feedback on flavors and techniques.

Restock station during service and communicate shortages to the Sous Chef.

Assist with fish, poultry, meat, and vegetarian preparations as needed.

Ensure consistent portion control and waste management; minimize food waste.

Monitor quality of all plated dishes and troubleshoot issues during service.

Adhere to all health and safety regulations and company policies.

Requirements

• Proven experience as a Sauté Cook or similar role in a fast-paced kitchen (1–3+ years preferred; higher for fine-dining settings).
• Strong knowledge of sauté techniques, pan sauces, reductions, and browning methods.
• Excellent knife skills and familiarity with a wide range of ingredients and seasonings.
• Ability to work under pressure and maintain focus during peak service hours.
• Good sense of taste, smell, and color for seasoning and presentation.
• Solid communication and teamwork abilities.
• Basic math skills for portion control and inventory tracking.
• Knowledge of food safety, sanitation regulations (e.g., HACCP, local health codes).
• Ability to stand for long periods, lift up to 50 pounds, and perform well in a hot kitchen environment.
• Flexible availability, including evenings, weekends, and holidays.
• Preferred Qualifications
• Culinary degree or apprenticeship program completion.
• Experience with modern cooking techniques (e.g., pan-searing, deglazing, emulsions).
• Knowledge of global cuisines and diverse flavor profiles.
• Experience working in a high-volume or fine-dining setting.
• Physical Demands
• Ability to stand for extended periods.
• Frequent bending, reaching, and lifting (up to 50 pounds).
• Exposure to heat, steam, and specialty equipment.
• Work Environment
• Fast-paced kitchen with a busy service cadence.
• Team-oriented atmosphere; emphasis on communication and collaboration.
• Regular exposure to heat, sharp objects, and loud equipment.