Sauté Specialist — Fine-Dining Cook

The Lawrence Restaurant; West Lafayette (IN); On-site; USD 21,000 - 30,000; Full time

Job summary

The Lawrence Restaurant in West Lafayette, IN is seeking a skilled Cook with expert sauté experience to join our Back of House. You will prepare and cook a wide variety of dishes, ensuring quality and presentation in a fast-paced, fine-dining kitchen.

Responsibilities include food preparation, portioning ingredients, monitoring temperatures, labeling and storing items, and collaborating with chefs to maintain safety standards.

Qualifications

• Minimum 5 years of sauté experience required.
• Proven experience as a cook or line cook in a restaurant setting preferred.
• Knowledge of culinary techniques, cooking methods, and food safety practices.
• Ability to work in a fast-paced kitchen environment.
• Strong attention to detail and commitment to delivering high-quality food.
• Flexibility to work evenings, weekends and holidays.

Responsibilities

• Prepare and portion ingredients according to the restaurant's recipes and standards.
• Cook and plate dishes accurately and efficiently while maintaining quality and presentation standards.
• Monitor cooking times, temperatures, and ingredient portions.
• Have a deep understanding of the menu offerings and explain dishes to customers.
• Stay updated on menu changes and special promotions.
• Maintain a clean and organized kitchen workspace.
• Properly label and store prepared food items and ingredients.
• Assist with inventory management and food ordering as needed.
• Work collaboratively with other kitchen staff, including chefs, sous chefs, and kitchen assistants.
• Communicate effectively to ensure smooth and efficient kitchen operations.

Skills

Sauté expertise

Fast-paced kitchen

Attention to detail

Flexibility

Job description

The Lawrence Restaurant in West Lafayette, IN is seeking a skilled Cook with expert sauté experience to join our Back of House. You will prepare and cook a wide variety of dishes, ensuring quality and presentation in a fast-paced, fine-dining kitchen.

Responsibilities include food preparation, portioning ingredients, monitoring temperatures, labeling and storing items, and collaborating with chefs to maintain safety standards.