The Sauté Cook is responsible for preparing high-quality dishes in the sauté station, ensuring consistency, timeliness, and adherence to Esplanade Lakewood Ranch’s culinary standards. This role plays a critical part in delivering an exceptional dining experience for our members and guests.

Key Responsibilities

• Food Preparation and Cooking: Prepare and execute all sautéed dishes according to menu specifications. Ensure all food is prepared to the highest standard of flavor, presentation, and consistency. Properly handle, store, and rotate ingredients to maintain freshness and minimize waste.
• Station Management: Maintain a clean, organized, and well-stocked sauté station at all times. Coordinate with other cooks and kitchen staff to ensure smooth operations during service. Monitor and maintain cooking equipment in good working condition.
• Quality Assurance: Perform quality checks on ingredients and final dishes, ensuring adherence to club standards. Respond promptly to any special member or guest dietary requests or modifications.
• Health & Safety Compliance: Follow all food safety and sanitation guidelines as outlined by the health department and club policies. Maintain a clean and safe work environment, reporting any hazards or maintenance needs.
• Team Collaboration: Communicate effectively with the kitchen team, front-of-house staff, and management. Support fellow cooks and kitchen staff in other stations as needed. Participate in menu development, tastings, and training sessions as requested.

Qualifications

• Minimum of 2 years of experience in a sauté station or similar role in a high-volume restaurant or club environment.
• Strong culinary skills with a focus on sauté techniques and plating.
• Excellent organizational and time management skills.
• Ability to work under pressure in a fast-paced kitchen environment.

• Health and safety compliance training.
• Opportunity for team collaboration and skill development.

• Minimum of 2 years of experience in a sauté station or similar role in a high-volume restaurant or club environment.
• Strong culinary skills with a focus on sauté techniques and plating.
• Excellent organizational and time management skills.
• Ability to work under pressure in a fast-paced kitchen environment.