Sauté Cook - Elements Restaurant

Remington HospitalityLogan, UT
Onsite

About The Position

Elements Restaurant is seeking a Sauté Cook to prepare all menu items following recipes and yield guides. This role involves meeting with the Sous Chef/Station Cook I to review assignments and business levels, starting prep work for the day, and assisting Line Cooks. The Sauté Cook will also be responsible for setting up and breaking down their workstation, maintaining proper storage procedures, and following food handling guidelines.

Requirements

  • 3 years' experience as a Line Cook at a hotel/resort or restaurant.
  • Ability to work all stations on the line.
  • Food handling certification required.
  • High work ethic and self-initiative.
  • Ability to communicate effectively verbally and in writing.
  • Ability to lift and/or move 10–25 pounds as needed (e.g., files, office supplies).

Nice To Haves

  • May be required to work varying schedules to include nights, weekends, and holidays.
  • Someone who enjoys working as and being part of a team that provides great experiences for our Guests!
  • Prolonged periods of standing
  • Frequent fine motor skills, use of hands and fingers
  • Occasionally required to stand, walk, bend, reach, or carry items.
  • Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.

Responsibilities

  • Prepare all menu items following recipes and yield guides.
  • Meet with Sous Chef/Station Cook I to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
  • Start prep work on items needed for the particular menu of the day and assist Line Cooks on same throughout the shift.
  • Set up work station with required mis en place, tools, equipment and supplies.
  • Breakdown work stations and complete closing duties at the end of last shift of the day.
  • Maintain proper storage procedures as specified by Health Department and hotel requirements.
  • Follow food handling guidelines.
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