Sauté Cook III – The Mill Room

The Sauté Cook III is an entry-level culinary position supporting the sauté station within The Mill Room kitchen, assisting in the preparation and execution of sauté dishes while developing technical skills in a fast-paced, high-standard culinary environment.

Requirements

• Assist in the preparation and execution of sauté station menu items according to established recipes and presentation standards
• Support mise en place for the sauté station, ensuring all ingredients are prepared and organized for service
• Maintain proper cooking techniques, including basic heat control and timing under supervision
• Follow all food safety, sanitation, and cleanliness standards in accordance with resort policies
• Communicate effectively with team members and chefs during service
• Maintain a clean, organized, and efficient workstation at all times
• Support overall kitchen operations as needed, including prep and station breakdown