Sauté Cook

Napa at Kingsley•Fort Mill, SC

About The Position

Napa restaurants are wine focused, chef driven dining establishments born in the Carolinas. With a commitment to exceptional culinary experiences and a wine selection second to none, we strive to bring the best of Napa's vibrant food culture to our guests. A sauté cook is responsible for preparing and cooking a wide range of dishes by sautéing various ingredients, including meats, seafood, vegetables, and more. This role is integral to the success of the culinary team to ensure that dishes are prepared and presented to the highest standards.

Requirements

Proven experience as a sauté cook or similar role in a professional kitchen.
Knowledge of sauté techniques and the ability to handle various ingredients effectively.
Familiarity with kitchen equipment, including sauté pans, induction burners, and other tools.
Understanding of food safety and sanitation standards.
Strong multitasking and time management skills.
Ability to work in a fast-paced, high-pressure environment.
Team player with good communication skills.
Physical stamina to stand for extended periods and lift heavy pots and pans.
Experience through on-the-job training and apprenticeships in professional kitchen required

Nice To Haves

A formal culinary education or relevant culinary certificate preferred.

Responsibilities

Sautéing: Prepare and cook a variety of ingredients by sautéing in a hot pan with oil or butter. This includes meats, seafood, vegetables, and other components as required by the menu.
Recipe Adherence: Follow established recipes and guidelines to ensure consistency in flavor, appearance, and portion sizes.
Food Preparation: Prepare ingredients, such as chopping, slicing, and marinating, as needed to facilitate efficient cooking during service.
Quality Control: Ensure the quality of dishes by tasting and adjusting seasonings as necessary before they are served to guests.
Timing: Coordinate with the kitchen team to ensure that sautéed items are prepared and plated in a timely manner to meet guest orders.
Cleanliness: Maintain a clean and organized sauté station, ensuring that all equipment and utensils are in good working condition.
Safety and Hygiene: Adhere to all safety and hygiene standards, including proper food handling, storage, and sanitation.
Inventory Management: Assist in keeping track of inventory levels for sauté ingredients and notify the chef or manager when supplies need replenishing.
Collaboration: Work closely with other kitchen staff, such as the head chef, sous chef, and line cooks, to ensure a smooth kitchen operation.
Adaptability: Be able to adapt to changes in the menu, kitchen procedures, or guest special requests.