Saute/Hot Line Cook

Conduct daily food preparation by measuring, weighing, and mixing ingredients to bake, grill, steam, and boil meats, vegetables, poultry, and other dishes. Execute opening and closing procedures, set up workstations with required ingredients, and monitor station inventory levels while checking ingredient freshness. Present, garnish, and arrange final dishes based on senior chef guidance, occasionally serving food and accommodating guest special requests. Maintain a clean and safe work area by sanitizing equipment, utensils, and dishes, ensuring all kitchen operation procedures and hygiene meet food safety standards. Lead line cook staff who must bring their own professional tools, including knives and plating spoons, while working alongside servers to complete orders on time.