Saute/Grill Cook

Position Title: High-End Saute/Grill Cook

Reports to: Executive Chef, Executive Sous Chef, Sous Chef

FLSA Status: Hourly, Non-Exempt

JOB SUMMARY

The High-End Saute/Grill Cook position is responsible for executing premium sauté and grill menu items with precision, consistency, and professionalism in a high-volume, fine-dining kitchen environment. This position prepares meats, seafood, poultry, vegetables, sauces, and accompaniments according to GCC Culinary standards, ensuring proper temperature control, timing, and presentation.

ESSENTIAL DUTIES INCLUDE, but are not limited to

· Take inventory of all items required for station set-up and determine those items that require preparation.

· Execute sauté and grill station responsibilities with precision and efficiency during service.

· Prepare items according to standard recipes and plating specifications.

· Maintain proper cooking temperatures and doneness standards for all proteins.

· Coordinate and time orders with expo and other kitchen stations to ensure seamless service.

· Requisition items needed to produce menu items and notify Culinary Management Team of expected shortages or issues.

· Ensure assigned work areas and equipment are clean and sanitary in compliance with health regulations.

· Set-up, maintain, break down and clean sauté/grill station and related kitchen areas.

· Cover, date and neatly store all leftover products that are re-usable in accordance with proper food storage standards (FIFO and Cooked over Raw Product).

· Make recommendations for maintenance, repair and upkeep of sauté/grill area and equipment.

· Close the kitchen properly using the closing checklist.

· Follow the weekly cleaning schedule.

· Attend kitchen staff meetings and offer suggestions for improvements.

· Help develop new menu items and weekly specials in collaboration with Culinary Management.

· Assist with other duties as assigned by Culinary Management Team.

EDUCATION AND/OR EXPERIENCE

· High School diploma or GED.

· Culinary degree preferred or equivalent professional culinary training.

· Minimum of 3–5 years of progressive experience in upscale or fine-dining kitchen environments.

· Demonstrated experience working sauté and grill stations in high-volume service.

JOB KNOWLEDGE, CORE COMPETENCIES AND EXPECTATIONS

· Advanced knowledge of sauté and grill cooking techniques.

· Working knowledge of culinary equipment and standard procedures.

· Knowledge of food handling and preparation principles and procedures meeting health department guidelines.

· Ability to work as part of a team in a fast-paced environment.

· Ability to follow directions, verbal and written.

· Strong understanding of flavor profiles, seasoning, and plating standards.

· Knowledge of and ability to perform required role during emergency situations.

LICENSES AND CERTIFICATIONS

· ServSafe food safety certification, highly preferred

PHYSICAL REQUIREMENTS

· Must be able to remain in a stationary position for long periods of time.

· Must be able to move about the kitchen to access and use equipment and items needed for recipes.

· Frequent positioning of self to reach stock and equipment.

· Occasional lifting and carrying of items up to 50 lbs.

· Involves working in a kitchen environment with exposure to heat, humidity, and noise.