Sauté Cook III – The Mill Room

UNIVERSITY OF VIRGINIA HOST PROPERTIES INC•Charlottesville, VA

17h•Onsite

About The Position

The Sauté Cook III is an entry-level culinary position supporting the sauté station within The Mill Room kitchen. This role is responsible for assisting in the preparation and execution of sauté dishes while developing technical skills in a fast-paced, high-standard culinary environment. The ideal candidate is eager to learn, maintains strong attention to detail, and thrives under direction in a team-oriented setting.

Requirements

2 years of culinary or kitchen experience preferred (or equivalent training)
Basic understanding of cooking techniques and kitchen operations
Ability to follow direction and work efficiently in a fast-paced environment
Strong attention to detail and commitment to quality
Positive attitude and willingness to learn and grow within a culinary team
Ability to stand for extended periods of time
Ability to lift and carry up to 40 lbs.
Ability to work in a hot, fast-paced kitchen environment

Nice To Haves

Previous experience in a restaurant or hospitality environment
Exposure to sauté or hot line cooking techniques
Culinary school education or training

Responsibilities

Assist in the preparation and execution of sauté station menu items according to established recipes and presentation standards
Support mise en place for the sauté station, ensuring all ingredients are prepared and organized for service
Maintain proper cooking techniques, including basic heat control and timing under supervision
Follow all food safety, sanitation, and cleanliness standards in accordance with resort policies
Communicate effectively with team members and chefs during service
Maintain a clean, organized, and efficient workstation at all times
Support overall kitchen operations as needed, including prep and station breakdown