FT Saute cook

Taher, Inc. • St. Paul, MN

1d

About The Position

Forepaugh's is hiring dynamic Sauté Cooks! We want you on our team! The Sauté Cook is responsible for executing dishes with precision, consistency, and artistry in a fast-paced fine dining kitchen. This role requires exceptional culinary technique, attention to detail, and the ability to work collaboratively with the culinary team to uphold the restaurant's high standards for flavor, presentation, and timing.

Requirements

• 2+ years of experience in a fine dining or upscale kitchen (sauté or hot line experience required).
• Strong understanding of classical and contemporary sauté techniques, sauces, and plating.
• Ability to follow recipes and plating diagrams precisely while maintaining speed and accuracy.
• Culinary degree preferred, but equivalent professional experience accepted.
• ServSafe or equivalent food handler certification preferred.
• Must be able to stand and work on feet for up to 8--10 hours per shift.
• Ability to lift, carry, and move up to 50 pounds occasionally.
• Must be able to bend, stoop, reach, and work in confined spaces (such as kitchen lines or walk-ins).
• Tolerance for heat, humidity, and fast-paced environments typical of professional kitchens.
• Excellent hand-eye coordination and fine motor skills for precise plating and sauté techniques.
• Ability to work evenings, weekends, and holidays as required by the restaurant's schedule.

Responsibilities

• Prepare and execute all sautéed menu items according to recipes, plating standards, and service timing.
• Maintain a deep understanding of flavor development, sauce work, and proper cooking techniques for proteins, seafood, and vegetables.
• Coordinate with the expeditor and other line cooks to ensure dishes are fired and plated accurately and on time.
• Maintain mise en place at all times--ensuring ingredients are prepped, organized, and stocked before and during service.
• Uphold food safety, sanitation, and cleanliness standards in accordance with health department and company policies.
• Participate in daily prep lists, inventory management, and end-of-shift breakdown.
• Assist with menu tastings, seasonal changes, and special event preparations as directed by the Chef de Cuisine or Executive Chef.
• Demonstrate professionalism, teamwork, and a commitment to excellence at all times.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed
• Number of Employees: 1,001-5,000 employees