Sauté Cook III – The Mill Room

Boar's Head Resort; Charlottesville (VA); On-site; USD 30,000 - 40,000; Full time

Benefits offered by this job

Opportunity to work in a luxury environment

Growth and development opportunities

Collaborative culture

Job summary

A luxury culinary resort in Charlottesville, VA seeks a motivated entry-level Sauté Cook III to support the sauté station. Responsibilities include prepping and executing dishes, maintaining cleanliness, and following food safety standards. Ideal candidates have 0-2 years of kitchen experience and a basic understanding of cooking techniques. Join a collaborative team focused on guest experience and enjoy growth opportunities in a refined culinary environment.

Qualifications

• 0–2 years of culinary or kitchen experience preferred.
• Basic understanding of cooking techniques and kitchen operations.
• Ability to follow direction and work efficiently in a fast-paced environment.

Responsibilities

• Assist in the preparation and execution of sauté station menu items.
• Support mise en place for the sauté station.
• Maintain proper cooking techniques under supervision.

Skills

Culinary techniques

Attention to detail

Teamwork

Education

Culinary school education or training

Job description

Boar’s Head Resort | Charlottesville, VA

Boar’s Head Resort is a premier luxury destination in Charlottesville, Virginia, known for its exceptional guest experiences, refined accommodations, and elevated culinary program. Rooted in a commitment to Forbes-level service standards, the resort offers a dynamic and collaborative environment where hospitality professionals are empowered to grow and deliver excellence.

Sauté Cook III – The Mill Room

Position Summary
The Sauté Cook III is an entry-level culinary position supporting the sauté station within The Mill Room kitchen. This role is responsible for assisting in the preparation and execution of sauté dishes while developing technical skills in a fast-paced, high-standard culinary environment. The ideal candidate is eager to learn, maintains strong attention to detail, and thrives under direction in a team-oriented setting.

Key Responsibilities

• Assist in the preparation and execution of sauté station menu items according to established recipes and presentation standards
• Support mise en place for the sauté station, ensuring all ingredients are prepared and organized for service
• Maintain proper cooking techniques, including basic heat control and timing under supervision
• Follow all food safety, sanitation, and cleanliness standards in accordance with resort policies
• Communicate effectively with team members and chefs during service
• Maintain a clean, organized, and efficient workstation at all times
• Support overall kitchen operations as needed, including prep and station breakdown

Qualifications

• 0–2 years of culinary or kitchen experience preferred (or equivalent training)
• Basic understanding of cooking techniques and kitchen operations
• Ability to follow direction and work efficiently in a fast-paced environment
• Strong attention to detail and commitment to quality
• Positive attitude and willingness to learn and grow within a culinary team

Preferred Qualifications

• Previous experience in a restaurant or hospitality environment
• Exposure to sauté or hot line cooking techniques
• Culinary school education or training

Physical Requirements

• Ability to stand for extended periods of time
• Ability to lift and carry up to 40 lbs.
• Ability to work in a hot, fast-paced kitchen environment

Why Join Boar’s Head Resort

• Opportunity to work in a luxury, Forbes-aligned culinary environment
• Growth and development within a high-performing culinary team
• Collaborative culture focused on excellence and guest experience