Sauté Cook

Mile Marker One is a vibrant restaurant serving breakfast, brunch, lunch, and dinner year-round, nestled on a picturesque marina. We pride ourselves on our fresh seafood, locally sourced ingredients, and commitment to delivering exceptional dining experiences. Our busy kitchen thrives on teamwork and a passion for creating delicious food, from our acclaimed seafood dishes to our popular classics. As we gear up for our bustling season, we're looking for a dedicated Sauté Cook to contribute their expertise and enthusiasm.

Position Summary:

As a Sauté Cook at Mile Marker One, you will be a key player in our kitchen, responsible for preparing a variety of dishes to order with precision and speed, focusing primarily on sauteed items. You will work in a fast-paced environment, ensuring consistent quality and presentation while adhering to our recipes and standards.

Responsibilities:

• Mastering the Saute Station: Efficiently and accurately prepare a variety of menu items utilizing saute techniques, including fish, shellfish, meats, poultry, and vegetables.
• Recipe Adherence: Follow standardized recipes and plating guides to ensure consistency in taste and presentation.
• Quality Control: Maintain high standards for food quality, freshness, and visual appeal.
• Station Setup and Breakdown: Ensure your station is properly stocked with all necessary ingredients, tools, and equipment before service and is thoroughly cleaned and organized at the end of your shift.
• Knife Skills: Demonstrate proficient knife skills for prepping ingredients accurately and efficiently.
• Time Management: Work quickly and efficiently to ensure timely food preparation, especially during peak service hours.
• Communication: Communicate effectively with other kitchen staff, including chefs, line cooks, and expeditors, to ensure smooth order flow.
• Food Safety and Sanitation: Adhere to all food safety and sanitation guidelines to maintain a clean and safe work environment.
• Inventory Management: Assist with monitoring and reporting on inventory levels for your station.
• Learning and Growth: Be willing to learn new techniques and recipes as directed by the Sous Chef and Executive Chef.
• Teamwork: Work collaboratively with all kitchen team members to ensure efficient and harmonious kitchen operations.

Qualifications:

• Proven experience as a Sauté Cook in a busy, professional kitchen (minimum 2-3 years preferred).
• Strong knowledge of saute techniques and principles of cooking.
• Excellent knife skills and food preparation abilities.
• Ability to work quickly and efficiently under pressure.
• Strong attention to detail and a commitment to quality.
• Ability to follow recipes and instructions accurately.
• Good communication and teamwork skills.
• Understanding of food safety and sanitation practices.
• Ability to stand for extended periods and lift up to 50 lbs.
• A positive attitude and a passion for creating great food.