Saute Cook

ChopHouse Thirteen; Ponte Vedra Beach (FL); On-site; USD 32,000 - 42,000; Full time

Job summary

ChopHouse Thirteen in Ponte Vedra Beach, FL seeks a skilled Sauté Cook to join our kitchen team. You will work closely with the culinary staff to prepare and sauté a variety of dishes, ensuring consistent quality and timely plating.

Candidates should have experience in high-end restaurants, knowledge of timing, temperatures, and presentation, and the stamina to stand for long periods.

Qualifications

• Proven experience as a Garde Manger/Pantry Chef in a high-end setting.
• Knowledge of cold food prep: curing, smoking, pickling, marinating.
• Ability to present visually appealing dishes and work under pressure.

Responsibilities

• Prepare and assemble ingredients for frying and sautéing.
• Operate fryers and sauté pans; maintain temperatures.
• Follow recipes and portion sizes for consistency.
• Ensure timely cooking and plating.

Skills

Garde Manger

Pantry Chef

Food presentation

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 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.