Sautee Chef

Job Title: Sautée Chef

Job Summary:

The Sauté Chef is responsible for preparing and cooking food primarily using the sauté technique, ensuring quality and presentation standards are met. This position requires a strong understanding of cooking methods, a passion for high-quality food preparation, and the ability to work efficiently in a high-pressure kitchen environment. The Sauté Chef will work closely with the kitchen team to deliver consistent, delicious dishes while maintaining a clean and organized workspace.

Key Responsibilities:

• Food Preparation & Cooking:
• Sauté, pan-fry, and sear various food items including meats, seafood, vegetables, and sauces.
• Follow recipes and create new dishes while maintaining consistency in flavor, appearance, and presentation.
• Ensure that all food is prepared in a timely manner while maintaining high standards of quality.
• Station Management:
• Manage the sauté station, ensuring it is organized, stocked, and properly maintained.
• Ensure that all tools, equipment, and supplies are in good working order and ready for use.
• Maintain a clean and organized work area, including following all safety and sanitation guidelines.
• Team Collaboration:
• Work with other kitchen staff to coordinate timing and presentation of dishes.
• Communicate effectively with the line cooks and other chefs to ensure smooth kitchen operations.
• Assist with training and mentoring junior kitchen staff when needed.
• Quality Control:
• Ensure that all dishes meet the club’s high-quality standards and adhere to safety and food handling regulations.
• Taste and check food for seasoning and quality before serving to customers.
• Inventory & Stock Management:
• Assist in managing inventory, ensuring proper storage, and checking the freshness of ingredients.
• Help with ordering supplies and ingredients when required.
• Safety & Sanitation:
• Adhere to food safety and sanitation practices, including the proper use of kitchen equipment and handling of food products.
• Maintain cleanliness and organization of the kitchen at all times, including workstations and common areas.
• Additional Duties:
• Assist in preparation and cooking for large orders or events.
• Perform other kitchen duties as assigned by the supervisor.

Qualifications:

• Education and Experience:
• Culinary degree or equivalent experience preferred.
• Proven experience working as a sauté chef, line cook, or in a similar kitchen role.
• Knowledge of various cooking techniques, especially sautéing, pan-frying, and searing.
• Skills and Abilities:
• Strong culinary skills and knowledge of different cooking methods.
• Ability to work efficiently and calmly under pressure.
• Excellent attention to detail, with a focus on food quality and presentation.
• Ability to manage time effectively and handle multiple tasks at once.
• Good communication and team-working skills.
• Physical Requirements:
• Ability to stand for extended periods of time.
• Ability to lift and carry heavy items up to 50 pounds.
• Comfortable working in hot, fast-paced, and sometimes noisy kitchen conditions.

Work Environment:

• Must be able to work in a kitchen environment with exposure to high heat, sharp tools, and cleaning chemicals.
• Must be able to work flexible hours, including nights, weekends, and holidays as necessary.

Job Type: Part-time

Pay: $20.00 - $22.00 per hour

Ability to Relocate:

• Naples, FL 34102: Relocate before starting work (Required)

Work Location: In person

Salary : $20 - $22