Sauté Cook — Fast-Paced, High-Volume Upscale Steakhouse

Opus 9 Steakhouse

Williamsburg (VA)

On-site

USD 42,000 - 62,000

Full time

9 days ago
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Benefits offered by this job

Free employee meal every shift
Flexible full-time and part-time sched
Growth opportunities

Job summary

Opus 9 Steakhouse in Williamsburg, VA is seeking an experienced, dependable Sauté Cook for a fast-paced service. You will own the sauté station during busy service, prepare steaks, seafood, sauces to recipe standards, and keep your station prepped and organized.

We value reliability, punctuality and teamwork; evenings, weekends and holidays availability is preferred. Join a premium dining team that emphasizes quality ingredients, presentation and consistent plates.

Qualifications

  • professional sauté/line-cook experience required
  • comfortable working in a high-volume kitchen
  • thrives in a busy, fast-paced service
  • reliable, punctual and team-oriented

Responsibilities

  • Own and operate the sauté station during busy service
  • Prepare steaks, seafood, sauces, and other items to recipe standards
  • Work efficiently through high-volume ticket times
  • Keep station prepped, stocked, clean, and ready
  • Manage multiple tickets with proper timing and temperatures
  • Execute plates with consistency, accuracy and presentation
  • Stay ahead of prep and communicate with chefs during service
  • Maintain a clean and organized workstation
  • Assist with breakdown, cleaning, stocking and closing duties

Skills

Sauté station management
High-volume kitchen
Fast-paced work
Team communication

Job description

Opus 9 Steakhouse in Williamsburg, VA is seeking an experienced, dependable Sauté Cook for a fast-paced service. You will own the sauté station during busy service, prepare steaks, seafood, sauces to recipe standards, and keep your station prepped and organized.

We value reliability, punctuality and teamwork; evenings, weekends and holidays availability is preferred. Join a premium dining team that emphasizes quality ingredients, presentation and consistent plates.

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