Saute Cook

Berkeley Hall Club Inc

About The Position

Responsible for daily food preparation and sauté station execution while maintaining Berkeley Hall Club’s high standards for quality, consistency, service, and sanitation. Supports the Executive Chef and Sous Chefs in high-volume à la carte service, member dining, and private functions.

Requirements

3–5 years of professional culinary experience, preferably in a private club, resort, or high-volume kitchen
Strong knowledge of food safety, sanitation, and proper food-handling procedures
Ability to multitask and perform efficiently in a high-volume, member-focused environment
Excellent organizational and time-management skills
Strong customer service mindset with the ability to interact professionally with club members and guests
Ability to work effectively with individuals from diverse backgrounds
Strong communication skills with the ability to resolve issues calmly and professionally
Ability to meet deadlines and adapt to changing operational needs
Flexible availability including evenings, weekends, and holidays
High expectations for service excellence and professionalism
Must be able to lift and carry up to 30 pounds

Responsibilities

Prepare and execute daily menu items for sauté station service in a high-volume kitchen environment.
Maintain strict adherence to all food safety, sanitation, and HACCP guidelines.
Work the sauté station during service, assisting cooks and ensuring consistent, high-quality food production.
Support Sous Chefs and Executive Chef in food preparation, menu execution, garnishment, and presentation.
Review banquet and function sheets for scheduled events; prepare production lists and assign prep duties as directed.
Coordinate with the Executive Sous Chef on food ordering and ensure all ingredients required for member events and functions are available.
Maintain a clean, organized, and service-ready workstation at all times.
Cross-train with Sous Chefs and provide coverage and leadership support in their absence.
Assist team members across stations as needed to ensure smooth and timely service.
Participate in ongoing culinary training and actively support Berkeley Hall Club brand standards and culinary direction.
Promote a positive, professional, and team-oriented kitchen environment
Replace, wrap, label, and store all sauces, condiments, and food products according to club standards.
Break down and clean refrigerator drawers; properly store remaining food items in the walk-in cooler.
Sift, re-containerize, label, and store all dry goods, spices, and herbs.
Clean and sanitize salamander, stovetop, Alto-Shaam, and all cooking equipment.
Change foil trays and wipe down equipment inside and out.
Weigh, wrap, label, and record leftover prime rib on par sheets.
Clean and refill oil, wine, and liquor bottles; restock neatly.
Sanitize all knives, scales, and cutting boards and return to proper storage.
Clean and organize all prep areas, shelves, sinks, and worktables.
Sweep and mop floors, remove trash, break down boxes, and ensure walk-in cooler cleanliness.
Wash and store rubber mats; assist other stations with walk-in organization as needed