Saute Cook

Summary

Le Colonial is a Vietnamese-French restaurant that prides itself in the best product and guest experience. 

Job Descriptions

The Sauté line cook is responsible for preparing and executing pan-cooked menu items with precision, speed, and consistency.  This role requires strong technical skill in French sauté technique, searing, pan-sauce work, and timing to deliver the balance of Vietnamese flavor and French finesse that defines Le Colonial.  The Sauté Cook must maintain food safety standards while thriving in a fast paced, high temperature environment.

Job Type: Full-time

• Prepare and cook seared proteins, seafood, sautéed vegetables, and sauced dishes using classic sauté-pan techniques.
• Control pan heat, searing, basting, and deglazing to achieve proper caramelization, doneness, and flavor.
• Execute tickets efficiently while maintaining presentation and portion standards.
• Coordinate timing with other stations to ensure complete orders are served simultaneously.
• Set up mise en place before service and ensure proper labeling and storage.
• Prepare pan sauces, reductions, and butter-based emulsions à la minute to recipe standard.
• Follow all food safety and sanitation guidelines, including proper temperature control.
• Safely operate and maintain sauté ranges, flat-tops, salamanders, and related equipment.
• Maintain a clean and organized sauté station, and communicate clearly with expeditor and team members during service.

• 1–3 years of sauté line experience in a high-volume or upscale kitchen preferred.
• Strong knowledge of French sauté techniques, pan sauces, and proper protein cookery.
• Ability to work quickly and accurately under pressure.
• Understanding of Vietnamese and French flavor profiles and sauces.
• Knowledge of food safety and sanitation standards.
• Ability to lift up to 50 lbs and work in high-heat conditions.

• Prolonged standing in high-temperature environment.
• Repetitive wrist and arm motion, including pan flipping and tossing.
• Exposure to open flames, hot pans, and hot oil.
• Ability to work nights, weekends, and holidays.

• Heat, sear, and timing control
• Speed with accuracy
• Managing multiple pans under pressure
• Clean workstation discipline
• Strong communication skills

• Consistent ticket times within service benchmarks.
• Accurate seasoning, sauce consistency, and reduction.
• Proper sear, temperature, and doneness of proteins, seafood, and vegetables.
• Clean and organized station throughout shift.
• Minimal food waste and re-fires.

Position Type and Expected Hours of Work:

This position has a schedule that fluctuates based on business needs. The duties of this position usually require either daytime or evening-shift work, and weekend and holiday availability is a must