Sauté Cook

Job DetailsJob Location: Q39 Midtown - Kansas City, MO 64111Position Type: Full-Time/Part-TimeEducation Level: Not SpecifiedSalary Range: $18.50 - $24.00 HourlyTravel Percentage: NoneJob Shift: AM & PM ShiftJob Category: Restaurant - Food ServiceJOB SUMMARY: Sauté Cook  Reports to: Restaurant Chef/Sous Chef    Compensation: $18.50-24.00Hr Company: Q39 LLC   Job Purpose:  Our passion is creating craveable, memorable dining experiences. The Sauté Cook supports Q39’s kitchen by preparing hot sides and appetizers with precision, consistency, and speed. This role ensures the station is fully stocked, organized, and sanitary while upholding food safety and recipe standards. Works closely with HOH leaders to maintain smooth service flow and deliver dishes that meet Q39’s quality and presentation expectations.  Key Accountabilities:  Station Setup & Organization - Ensure pantry station is fully stocked, labeled, and organized with fresh ingredients, sauces, dressings, garnishes, and cold sides before each shift.  Recipe & Portion Accuracy – Follow recipes and plating standards precisely for salads, cold sides, and desserts to maintain consistency and food cost control.  Food Safety & Quality – Monitor proper storage temperatures, rotation (FIFO), and sanitation practices to guarantee freshness and prevent cross-contamination.  Service Efficiency – Execute cold menu items quickly and accurately to support smooth service flow, especially during peak hours.  Communication & Teamwork – Coordinate with HOH leaders to ensure timing, garnishes, and final plate presentation align with Q39 standards.  Cleanliness & Closing Duties – Maintain a clean station throughout service and complete end of shift cleaning, restocking and end of shift breakdown.  QualificationsRequirements:   At least 1–2 years of experience in a high-volume kitchen, preferably full-service or casual dining.  Proficient in executing hot-side and appetizer recipes with consistent portioning, plating, and flavor.  Strong knowledge of food safety practices, including proper storage, rotation (FIFO), and sanitation standards.  Able to maintain speed and accuracy during peak service periods.  Team-oriented with strong communication skills to coordinate with HOH leaders and kitchen staff.  Detail-oriented, organized, and capable of keeping a clean, stocked, and efficient station.  Able to lift up to 50 lbs and stand for extended periods during service.  Flexible and reliable, willing to step in where needed across the kitchen.