Sauté Cook

Avila Golf and Country Club•Tampa, FL

8d•$20 - $22•Onsite

About The Position

Now Hiring: Sauté Chef Luxury Private Country Club Spa Location: Tampa, FL Schedule: Part-Time, Full Time | Open availability to work nights, weekends, holiday shifts, and special club functions Create Exceptional Dining Experiences for Club Members Are you a skilled culinary professional who takes pride in precision, consistency, and delivering high-quality dishes? Join the culinary team at Avila Golf & Country Club, one of Tampa's premier private clubs. We're looking for an experienced Sauté Station Line Cook who enjoys working in a fast-paced, upscale kitchen environment and takes pride in preparing exceptional made-to-order meals for members, private events, and special functions. If you're passionate about scratch cooking, classic sauté techniques, and being part of a hospitality-focused culinary team, we'd love to meet you.

Requirements

At least 1–2 years of hot-line restaurant experience
Strong knife skills and familiarity with professional kitchen techniques
Knowledge of classic mother sauces, reductions, emulsified sauces, and culinary fundamentals
Ability to operate standard kitchen equipment safely and efficiently
Strong attention to detail with the ability to maintain quality under pressure
Ability to stand and work on your feet for extended periods, including up to 10-hour shifts
Comfortable working in a fast-paced kitchen environment, including wet floors and high temperatures
Ability to lift and carry 40–50 pounds as needed
Ability to perform repetitive kitchen tasks including chopping, portioning, stirring, plating, and cooking
Flexible availability to work evenings, weekends, holidays, and special club events
Commitment to maintaining a clean, safe, and organized kitchen environment

Nice To Haves

Direct experience working a sauté station in a high-volume kitchen environment preferred
Food Handler Certification or ServSafe Certification highly preferred

Responsibilities

Execute high-quality, made-to-order dishes using classic sauté techniques
Prepare proteins, pastas, vegetables, and specialty menu items through sautéing, pan-searing, deglazing, poaching, and braising methods
Create scratch-made sauces, reductions, emulsions, and gravies while maintaining consistency during live service
Complete daily station preparation, including: Knife work, Ingredient portioning, Garnish preparation, Organizing mise en place for service
Plate finished dishes according to Executive Chef specifications and upscale country club standards
Maintain proper food handling, sanitation, labeling, and ingredient rotation procedures
Support banquet preparation, private member events, and tournament functions
Communicate effectively with kitchen leadership and fellow culinary team members during high-volume service