Kitchen Line - Sauté

Prepare and plate sautéed dishes on the line, using a variety of cooking techniques to cook meats, fish, vegetables and other items according to recipes and instructions from the Executive Chef and Sous Chef. Maintain sanitation and safety in the workstation, handle knives and kitchen equipment properly, and ensure plates meet guest orders and company specifications. Work collaboratively in a professional, respectful team environment with a focus on training and development opportunities and adherence to standardized procedures. Perform additional duties as assigned by Chefs or Managers as needed.