Sauté 1

The Sauté 1 position is the technical lead of our line. This role requires an experienced level of heat management, split-second timing, and culinary finesse. This position is responsible for the execution of all pan-seared proteins and the finishing of pasta dishes. Success is defined by the ability to orchestrate active burners while maintaining our standards of excellence.

Responsibilities:

• Manage all active burners. Sauté 1 must have the ability to differentiate heat levels for delicate emulsions (Corn Nage) versus high-heat sears (Scallops/Proteins).
• Mastery of pan-rotation and heat-zones; knowing which eyes are hottest for searing vs. which are stabilized for delicate sauces.
• Ensure the hot-held components never break, skin over, or scorch.
• Perform hourly tasting of all hot holds to ensure seasoning remains balanced as the products reduce throughout service.
• Execute flawless searing, deglazing, and pan-roasting of proteins.
• Consistency in resting proteins post-sear to ensure internal temperature.
• Coordinate timing with the Grill Station to ensure that grilled proteins and finished pastas hit the pass simultaneously.

Expectations:

• Attendance is considered part of performance. As a lead for the line team, the Sauté 1 is expected to have reliable attendance, arriving on time or early for every scheduled shift in uniform and ready to work.
• Sauté 1 is a physical position. People in this position must be able to work with constant heat, oil, steam, and smoke. People in this position must be able to work on their feet for long periods of time without a break; to bend, squat, twist, and reach overhead; and to lift a minimum of 50 pounds.
• Sauté 1 is expected to lead by example, be comfortable with peer level course correction, and assist to train.

Pay: $18.00 - $20.00 per hour

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Vision insurance

Work Location: In person