Sauté Cook at BOURBON & BONES - OLD TOWN

Tempe, Arizona, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Aug, 26

Salary

0.0

Posted On

12 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Sauté Techniques, Knife Skills, Mise En Place, Food Safety, Plating Aesthetics, Portion Control, Pan Sauces, Reductions, Browning Methods, Brunch Cuisine, Teamwork, Time Management

Industry

Description

Description Job Summary: Bourbon & Bones – Square One Concepts, is seeking a reliable and efficient Saute to join the team. The ideal candidate will be passionate about cooking and creating exceptional dishes for our brunch menu, while adhering to our high standards of quality and presentation. This position requires someone who is creative, detail-oriented, and able to work in a fast-paced environment. Duties/Responsibilities: Prepare and cook sautéed dishes with precision, flavor, and consistent presentation. Manage mise en place for the sauté 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 sauté 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. Qualifications Proven experience as a Sauté Cook or similar role in a fast-paced kitchen (1–3+ years preferred; higher for fine-dining settings). Strong knowledge of sauté techniques, pan sauces, reductions, and browning methods. Excellent knife skills and familiarity with a wide range of ingredients and seasonings. Ability to work under pressure and maintain focus during peak service hours. Good sense of taste, smell, and color for seasoning and presentation. Solid communication and teamwork abilities. Basic math skills for portion control and inventory tracking. Knowledge of food safety, sanitation regulations (e.g., HACCP, local health codes). Ability to stand for long periods, lift up to 50 pounds, and perform well in a hot kitchen environment. Flexible availability, including evenings, weekends, and holidays. Preferred Qualifications Culinary degree or apprenticeship program completion. Experience with modern cooking techniques (e.g., pan-searing, deglazing, emulsions). Knowledge of global cuisines and diverse flavor profiles. Experience working in a high-volume or fine-dining setting. Work Environment Fast-paced kitchen with a busy service cadence. Team-oriented atmosphere; emphasis on communication and collaboration. Regular exposure to heat, sharp objects, and loud equipment. Requirements Required Skills/Abilities: Minimum of 2 years of experience as a brunch cook or similar position in a fine dining restaurant. Food safety knowledge, including familiarity with food safety regulations and best practices, along with an understanding of proper food storage, handling, and hygiene procedures. Ability to follow sanitation protocols, including proper handwashing and appropriate glove use Comprehensive knowledge of brunch cuisine, including classic brunch dishes, contemporary brunch trends, and dietary restrictions Ability to work in a fast-paced environment. Ability to work quickly and efficiently. Ability to work well as part of a team. Must be able to work flexible hours, including evening, weekends, and holidays. Must have a valid Food Handlers Certification Education and Experience: High school or vocational school coursework in kitchen basics such as food safety, preferred. Prior related experience preferred. Physical Requirements: Prolonged periods of standing and working in a kitchen. Exposure to extreme heat, steam, and cold present in a kitchen environment. Must be able to lift up to 50 pounds at times. Must be able to work late nights and unpredictable hours. Manual dexterity to cut and chop foods and perform other related tasks. Benefits & Perks: Accrual up to 40 hours of PTO Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones Corporate Shoe Program through Shoes for Crews and Skechers Competitive Pay Flexible Scheduling 401(k) Full – Time employees are eligible for the following additional benefits: Medical & Prescription Dental & Vision Health Saving Account (HSA) Wellness Program Discount Pet Care Plan

Responsibilities

Prepare and cook high-quality sautéed dishes for the brunch menu while maintaining precise presentation and flavor. Manage station mise en place and ensure strict adherence to food safety and sanitation guidelines.