Cook - Steakhouse

Chophousent; Ponte Vedra Beach (FL); On-site; USD 52,000 - 66,000; Full time

Job summary

Chophousent seeks a skilled Sauté Cook to join its kitchen team in a fast-paced, upscale setting. You will prepare fried and sautéed items, work closely with chefs, and ensure high-quality dishes are delivered consistently.

The role requires proven Garde Manger/Pantry experience, expertise in cold preparation techniques, and the ability to plate visually appealing dishes while managing multiple tasks under pressure. Evening and weekend shifts are expected.

Qualifications

• Proven experience as a Garde Manger/Pantry Chef or similar role in a high-end restaurant or culinary establishment.
• In-depth knowledge of cold food preparation techniques (curing, smoking, pickling, marinating).
• Demonstrated ability to create visually appealing and artistic food presentations.
• Ability to work efficiently under pressure and handle multiple tasks simultaneously.
• Flexibility to work evenings, weekends, and holidays as required.
• Physical stamina to stand for extended periods and lift heavy objects when necessary.

Responsibilities

• Prepare and assemble ingredients for frying and sautéing dishes.
• Operate fryers and sauté pans to maintain proper cooking temperatures and times.
• Follow established recipes and portion sizes to ensure consistency.
• Adhere to standardized cooking methods and ensure timely dish presentation.

Skills

Garde Manger

Pantry Chef

Food prep

Pressure handling

Physical stamina

Tools

Fryers

Sauté pans

Job description

Description

Sauté Cook’s primary responsibility is to prepare and cook a variety of fried and sautéed dishes in a professional kitchen setting, working closely with the culinary team to ensure that high-quality food is consistently delivered to customers.

Typical responsibilities

• Prepare and assemble ingredients required for frying and sautéing dishes. This may involve cutting, slicing, and marinating meats, vegetables, and other ingredients according to established recipes or Chef's instructions.
• Operate fryers, sauté pans, and other cooking equipment to prepare food items accurately and efficiently. Maintain proper cooking temperatures and adjust cooking times as needed to ensure the desired texture and flavor of the dishes.
• Follow established recipes and portion sizes to maintain consistency in food quality.
• Adhere to standardized cooking methods and techniques while ensuring that all dishes are cooked and presented in a timely manner.

Qualifications

• Proven experience as a Garde Manger/Pantry Chef or similar role in a high-end restaurant or culinary establishment.
• In-depth knowledge of cold food preparation techniques, including but not limited to: curing, smoking, pickling, and marinating.
• Demonstrated ability to create visually appealing and artistic food presentations.
• Ability to work efficiently under pressure and handle multiple tasks simultaneously.
• Flexibility to work evenings, weekends, and holidays, as required.
• Physical stamina to stand for extended periods and lift heavy objects when necessary.