Big Joe’s Grille – Sauté Cook Job Description
Position Title: Sauté Cook
Department: Back of House (Kitchen)
Reports To: Kitchen Manager / Executive Chef / Managing Owner
Employment Type: Full-Time or Part-Time
Location: Big Joe's Grille – Newnan, Georgia
Position Summary
The Sauté Cook is responsible for preparing and executing menu items with consistency, speed, and attention to detail while maintaining Big Joe's Grille quality standards. This position plays a critical role in the success of our kitchen by ensuring all sauté station items are properly prepared, cooked, plated, and served according to recipe specifications.
The ideal candidate is organized, dependable, works well under pressure, and takes pride in producing high-quality food during both slow and high-volume service periods.
Core Responsibilities Food Preparation & Execution
- Prepare all ingredients required for the sauté station before service.
- Execute menu items according to Big Joe's Grille recipes and plating standards.
- Cook proteins, sauces, pasta dishes, seafood, vegetables, and specialty items accurately and consistently.
- Maintain proper portion control to reduce waste and ensure profitability.
- Follow ticket times and communicate effectively with the kitchen team.
- Ensure every plate leaving the station meets presentation and quality standards.
- Verify temperatures and doneness of all cooked items.
Station Management
- Set up and stock sauté station before each shift.
- Maintain pars throughout service.
- Restock station as needed during service without disrupting operations.
- Keep work area clean, organized, and sanitary at all times.
- Break down, clean, and properly store products after each shift.
Menu Knowledge
Must become proficient in preparing and understanding all sauté station menu items, including but not limited to:
Seafood
- Grilled Salmon
- Mahi-Mahi & Shrimp
- Crab Cakes
- Seafood Pasta
- Seared Scallops
Chicken
- Chicken Florentine
- Chicken Alfredo
- Shrimp Alfredo
- Chicken Shawarma
Lunch Entrées
- Shrimp Scampi
- Steak Frites
- Power Bowls
Sauces
- Alfredo
- Florentine Cream Sauce
- Scampi Butter Sauce
- Seafood Pasta Sauce
- House Specialty Sauces
Food Safety & Sanitation
- Follow all local health department regulations.
- Maintain proper food temperatures and storage procedures.
- Label, date, and rotate products using FIFO methods.
- Ensure station passes daily sanitation inspections.
- Report any food quality or safety concerns immediately.
- Maintain a clean uniform and professional appearance.
Teamwork & Communication
- Work closely with grill, fry, pantry, and expo stations.
- Communicate shortages and prep needs promptly.
- Assist other stations when business demands require.
- Maintain a positive attitude during high-volume service.
- Support kitchen culture through professionalism and accountability.
Daily DutiesOpening Responsibilities
- Check prep levels.
- Set up station.
- Heat equipment.
- Prepare sauces and garnishes.
- Stock proteins and vegetables.
- Verify all station tools are available and functioning.
During Service
- Execute tickets accurately.
- Monitor food quality.
- Maintain cleanliness.
- Communicate ticket times with expo.
- Replenish station inventory.
Closing Responsibilities
- Clean and sanitize station.
- Properly cool and store food.
- Complete waste logs if applicable.
- Complete prep list for following shift.
- Sweep and mop station area.
- Ensure all equipment is shut down properly.
Performance Standards
Successful Sauté Cooks consistently demonstrate:
Quality
- Produces food according to recipe every time.
- Maintains plating consistency.
- Ensures guest satisfaction through execution.
Speed
- Meets ticket time goals.
- Handles volume efficiently.
- Prioritizes orders effectively.
Organization
- Maintains a clean station.
- Keeps prep levels stocked.
- Minimizes downtime.
Accountability
- Arrives on time and ready to work.
- Accepts coaching positively.
- Takes ownership of mistakes and corrective action.
Physical Requirements
- Ability to stand for extended periods.
- Lift up to 50 pounds.
- Work near hot equipment and open flames.
- Perform repetitive motions including chopping, stirring, and lifting.
- Ability to work nights, weekends, and holidays as required.
Preferred Qualifications
- Minimum 2 years sauté or line cook experience.
- Experience in high-volume casual or upscale dining preferred.
- Knowledge of seafood and sauce preparation.
- Understanding of food cost control and portioning.
- Strong knife skills.
- Ability to multitask under pressure.
Big Joe's Grille Core Expectations
Every team member is expected to:
- Deliver food that reflects the Big Joe's Grille brand.
- Protect profitability through portion control and waste reduction.
- Maintain a sense of urgency.
- Respect teammates and guests.
- Follow recipes exactly as written.
- Keep the kitchen clean, organized, and inspection-ready at all times.
- Contribute to a culture of excellence, accountability, and continuous improvement.
At Big Joe's Grille, we do not simply cook food—we create memorable dining experiences while protecting the systems and standards that make our restaurant successful.
Pay: $16.00 - $18.00 per hour
Benefits:
Work Location: In person
