Saute/Grill Cook

Position Summary

As a Grill & Sauté Cook, you will play a key role in preparing and executing food for restaurant service, member dining, and private events. This position requires urgency, consistency, organization, and the ability to perform under service timelines.

Essential Responsibilities

• Operate Grill and/or Sauté station during lunch, dinner, and event service
• Prepare steaks, seafood, chicken, pasta, vegetables, and composed dishes to chef specifications
• Execute tickets efficiently while maintaining quality, consistency, and presentation standards
• Prepare daily mise en place and ensure station readiness before service
• Maintain organized stations, prep areas, coolers, and storage spaces
• Follow recipes, portion standards, and chef direction
• Communicate clearly with chefs, cooks, and service staff during service
• Follow sanitation, food safety, and workplace safety procedures
• Assist with breakdown, cleaning, and proper storage after service

Culinary Training or Equivalent Hands-On Experience

Prior experience in grill, sauté, line cook, restaurant, hotel, club, or high-volume kitchen environments preferred. Culinary training or equivalent hands-on experience is a plus.

Preferred Experience

• High-volume line cooking
• Grill and sauté station proficiency
• Knife skills and station organization
• Experience with private clubs, resorts, hotels, or upscale dining operations