Sauté Cook: Elevate Dishes in a Fast-Paced Kitchen

The Indigo Road Hospitality Group; Greenville (SC); On-site; USD 19,000 - 25,000; Full time

Benefits offered by this job

Competitive salary

Benefits package

Dynamic team

Job summary

The Indigo Road Hospitality Group is seeking a saute cook to uphold the highest standards of quality for each dish, delivering a consistent and memorable dining experience within a team-driven kitchen.

Candidates should have at least 2 years of kitchen prep and line cook experience, solid knife skills, and be able to work nights, weekends and holidays. Compliance with safety and sanitation rules is essential, along with clear communication with managers and staff.

Qualifications

• 2+ years kitchen prep and line cook experience
• Basic cooking knowledge
• Food cost knowledge
• Kitchen safety, sanitation and handling procedures
• Ability to work nights, weekends and holidays
• Ability to read and follow basic cooking directions
• Clear communication with managers and staff

Responsibilities

• Prepare high-quality cuisine accurately and efficiently, following portion sizes, methods, standards and kitchen policies
• Take 100% responsibility for quality of products as served
• Adhere to DHEC cleanliness and sanitation regulations
• Stock and maintain sufficient food at line stations for smooth service
• Maintain a clean and sanitary work station and equipment
• Prepare items for broiling, grilling, frying, sautéing or other methods
• Follow plate presentation and garnish setup for all dishes
• Assist in food prep during off-peak periods
• Close the kitchen properly and follow closing checklist
• Attend scheduled meetings and offer improvement suggestions

Skills

Professional cooking

Knife handling

Team communication

Job description

The Indigo Road Hospitality Group is seeking a saute cook to uphold the highest standards of quality for each dish, delivering a consistent and memorable dining experience within a team-driven kitchen.

Candidates should have at least 2 years of kitchen prep and line cook experience, solid knife skills, and be able to work nights, weekends and holidays. Compliance with safety and sanitation rules is essential, along with clear communication with managers and staff.