Sauté Cook at Bourbon & Bones Chophouse and Bar - San Tan Village (Gilbert)
As a Saut Cook prepares and cooks sauted dishes with precision, flavor, and consistent presentation. Manage mise en place for the saut station, including stocking, labeling, and organizing ingredients. Monitor and maintain proper temperatures, cooking times, and portion sizes. Execute recipes with attention to texture, color, and plating aesthetics. Work with the brigade to coordinate service, ensuring timely delivery of hot plates. Maintain a clean and sanitized workstation; follow all food safety and sanitation guidelines. Operate saut pans, woks, stock pots, and other kitchen equipment safely and efficiently. Involve in menu development and daily specials, offering feedback on flavors and techniques. Restock station during service and communicate shortages to the Sous Chef. Assist with fish, poultry, meat, and vegetarian preparations as needed. Ensure consistent portion control and waste management; minimize food waste. Monitor quality of all plated dishes and troubleshoot issues during service. Adhere to all health and safety regulations and company policies.
Compensation details: 20-22 Hourly Wage
PId040101fbe67-38003-39264629
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