Job Overview
Compensation
Type:
Hourly
Rate:
Range $15.50 - $19.25
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Training and Development
Meal Allowances
Uniform allowance
Job Description
Duke's Steakhouse is a well-established restaurant known for its dedication to delivering exceptional dining experiences through high-quality dishes and impeccable service. With a reputation for a warm, inviting atmosphere and a commitment to culinary excellence, Duke's Steakhouse serves a diverse menu featuring expertly crafted steaks, fresh seafood, and carefully prepared accompaniments. The restaurant prides itself on sourcing the finest ingredients and employing skilled culinary professionals who share a passion for innovative and traditional cooking techniques. As part of their ongoing commitment to excellence, Duke's Steakhouse seeks to expand its team with talented individuals who are dedicated to maintaining the highest... Show More
Job Requirements
- High school diploma or equivalent
- Minimum 2 years of experience as a saute cook or similar culinary position
- Ability to follow recipes accurately and consistently
- Knowledge of food safety and sanitation standards
- Ability to handle multiple tasks in a busy kitchen environment
- Good physical stamina and manual dexterity
- Strong attention to detail
- Ability to work flexible hours including evenings, weekends and holidays
- Positive attitude and professional demeanor
- Effective communication skills
- Ability to work well as part of a team
Job Qualifications
- High school diploma or equivalent
- Proven experience as a saute cook or similar role in a reputable restaurant
- Ability to follow recipes and maintain consistency in food preparation
- Strong knowledge of kitchen safety and sanitation standards
- Excellent knife handling skills
- Ability to work under pressure in a fast-paced environment
- Good communication and teamwork skills
- Creativity and willingness to experiment with new cooking techniques
- Basic math skills for inventory and portion control
Job Duties
- Work alongside the sous chef and room chef in scheduling, product availability, employee breaks, daily specials, cleanliness and all safety concerns
- Responsible for preparing menu items as directed by the recipes provided by the sous chef and or executive chef
- Recognize and correct any product discrepancies and variations in quality, standards and specifications
- Prepare and cook all sauteed items according to restaurant recipes and standards, ensuring each dish’s quality and taste
- Work at least one station, maintaining the highest quality in finished product
- Practice proper knife handling skills
- Coordinate with the kitchen team to time dish preparation for synchronized plating and serving, maintaining a smooth flow during service hours
- Manage the saute station by organizing ingredients, ensuring all necessary items are stocked before and during service
- Experiment with new sauteing techniques and ingredients to propose new menu items and specials to the head chef
- Assist with monthly restaurant inventory
- Clean and maintain the sautee station, including stovetops and utensils, to adhere to health and safety regulations
- Properly wrap, label, date and store all food items in their proper areas
- Maintain a positive and professional demeanor during all interactions with guests, fellow team members, and vendors
- Other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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