Sauté cook

The Sauté Cook manages one of the most technical stations in the kitchen. You will be responsible for preparing made-to-order dishes involving seafood (scallops, shrimp), pasta, and signature sauces. This role requires a mastery of heat control, "a la minute" cooking, and the ability to multitask several pans at once during peak dinner rushes.
Key Responsibilities
• Station Setup & Mise en Place: Prepare all bases for the shift, including clarified butter, reductions, deglazing liquids (wines/stocks), aromatics, and prepped seafood.
• Precision Cooking: Execute techniques such as pan-searing, poaching, and emulsifying sauces (like Hollandaise or Beurre Blanc) to exact specifications.
• Protein Management: Ensure seafood is cooked to the perfect internal temperature—preventing rubbery scallops or dry fish.
• Timing & Coordination: Work closely with the Grill Cook to ensure that a sautéed sea bass and a medium-rare ribeye reach the pass at the exact same moment.
• Plating & Presentation: Maintain high standards for plate aesthetics, ensuring sauces are vibrant and garnishes are fresh.
• Cleanliness: Maintain a sanitized station according to health codes and manage equipment like high-BTU burners and heavy pans.