Sauté & Pasta Station Specialist — Fine Dining

SWRG INC; Chicago (IL); On-site; USD 25,000 - 39,000; Full time

Benefits offered by this job

Medical, Dental, and Vision Insurance

401(k) with Company Match

Paid Time Off

Career Growth Opportunities

Job summary

Smith & Wollensky Chicago is seeking a skilled Line Cook to join our high-performance culinary team. This role is focused on the sauté station, including execution of sides, pasta, chicken and fish dishes in a fast-paced, high-volume, fine-dining steakhouse environment. Minimum 2+ years of line cook experience (high-volume or fine dining preferred).

Strong knowledge of sauté techniques, pasta cookery, and fish preparation. Flexible schedule, including nights, weekends, and holidays.

Qualifications

• 2+ years of line cook experience (high-volume or fine dining preferred).
• Strong knowledge of sauté techniques, pasta cookery, and fish preparation.
• Must be able to read and interpret kitchen tickets (orders) and communicate effectively in English to ensure accuracy, timing, and adherence to safety standards.

Responsibilities

• Demonstrate a clear understanding of steak temperatures.
• Execute all menu items on the sauté, sides, pasta, and fish station to Smith & Wollensky standards.
• Properly cook and handle various fish and seafood with precision and consistency.
• Maintain consistency, quality, and plating precision during high-volume service.
• Ensure proper mise en place, station setup, and breakdown.
• Maintain strict adherence to food safety and sanitation standards.
• Communicate clearly with chefs and fellow line cooks during service.
• Assist with prep and cross-train on other stations as needed.

Skills

Line cook

Sauté techniques

High-volume service

English proficiency

Team player

Job description

Smith & Wollensky Chicago is seeking a skilled Line Cook to join our high-performance culinary team. This role is focused on the sauté station, including execution of sides, pasta, chicken and fish dishes in a fast-paced, high-volume, fine-dining steakhouse environment. Minimum 2+ years of line cook experience (high-volume or fine dining preferred).

Strong knowledge of sauté techniques, pasta cookery, and fish preparation. Flexible schedule, including nights, weekends, and holidays.