BB - Sauté Cook

Square One Concepts; Peoria (AZ); On-site; USD 25,000 - 33,000; Full time

Benefits offered by this job

Dining Discounts — 50% off your meal (

25% off Bourbon & Bones meals

Shoe Program through Shoes for Crews

Competitive Pay

Flexible Scheduling

401(k)

Job summary

Bourbon & Bones – Square One Concepts in Peoria, AZ is seeking a reliable Sauté Cook to join our brunch program. You will craft sautéed dishes with precision, contribute to menu development, and maintain high standards of quality and presentation in a fast-paced kitchen.

The role requires strong knife work, knowledge of pan sauces, HACCP-compliant safety, teamwork, and flexible hours including evenings and weekends.

Qualifications

• Proven experience as a Sauté Cook in a fast-paced kitchen (1–3+ years preferred).
• Strong knowledge of sauté techniques, pan sauces, reductions, and browning methods.
• Excellent knife skills and familiarity with a wide range of ingredients and seasonings.

Responsibilities

• Prepare and cook sautéed dishes with precision and consistent presentation.
• Manage mise en place for the sauté station and inventory.
• Monitor temperatures, times, and portion sizes during service.
• Assist with menu development and daily specials.

Skills

Sauté techniques

Fast-paced kitchen

Teamwork

Knife skills

Food safety knowledge

Education

High school diploma or equivalent

Job description

Description

Job Summary:

Bourbon & Bones – Square One Concepts, is seeking a reliable and efficient Saute to join the team. The ideal candidate will be passionate about cooking and creating exceptional dishes for our brunch menu, while adhering to our high standards of quality and presentation. This position requires someone who is creative, detail-oriented, and able to work in a fast-paced environment.

Duties/Responsibilities:

• Prepare and cook 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.

Qualifications

• 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.

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.

Requirements

Required Skills/Abilities:

• Minimum of 2 years of experience as a brunch cook or similar position in a fine dining restaurant.
• Food safety knowledge, including familiarity with food safety regulations and best practices, along with an understanding of proper food storage, handling, and hygiene procedures. Ability to follow sanitation protocols, including proper handwashing and appropriate glove use
• Comprehensive knowledge of brunch cuisine, including classic brunch dishes, contemporary brunch trends, and dietary restrictions
• Ability to work in a fast-paced environment.
• Ability to work quickly and efficiently.
• Ability to work well as part of a team.
• Must be able to work flexible hours, including evening, weekends, and holidays.
• Must have a valid Food Handlers Certification

Education and Experience:

• High school or vocational school coursework in kitchen basics such as food safety, preferred.
• Prior related experience preferred.

Physical Requirements:

• Prolonged periods of standing and working in a kitchen.
• Exposure to extreme heat, steam, and cold present in a kitchen environment.
• Must be able to lift up to 50 pounds at times.
• Must be able to work late nights and unpredictable hours.
• Manual dexterity to cut and chop foods and perform other related tasks.

Benefits & Perks:

• Accrual up to 40 hours of PTO
• Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones
• Corporate Shoe Program through Shoes for Crews and Skechers
• Competitive Pay
• Flexible Scheduling
• 401(k)

Full – Time employees are eligible for the following additional benefits:

• Medical & Prescription
• Dental & Vision
• Health Saving Account (HSA)
• Wellness Program
• Discount Pet Care Plan