Sauté Cook

Description Sauté Cook – Napa Restaurant Group About Us We’re Napa—your friendly neighborhood restaurant with a big love for wine and seriously good food. Locally owned and operated with four locations (two in Charlotte, one in Fort Mill, and one in Raleigh), we bring a slice of Napa Valley to the Carolinas. Our vibe?

Good food, great wine, and no fuss. We’re not a late-night restaurant, so you won’t be stuck until midnight, and every location offers free onsite parking. If you’re passionate about cooking and thrive in a fast-paced, scratch-made kitchen, Napa is the place for you. What You’ll Do Execute sauté station with precision and consistency Prepare and cook menu items according to recipes and presentation standards Maintain proper temperatures and timing for all dishes Assist with prep work and ensure station is fully stocked for service Keep work area clean, organized, and compliant with food safety standards Communicate with the kitchen team to ensure smooth service flow Complete closing duties and assist with overall kitchen cleanliness What We’re Looking For Previous experience as a sauté cook or line cook in a full-service restaurant Strong attention to detail and ability to work under pressure Knowledge of cooking techniques and food safety practices Team player with a positive attitude Reliability and commitment to quality Perks Competitive hourly pay Flexible schedules No late nights Free onsite parking Opportunities to grow in a locally owned, expanding concept Requirements Requirements: Proven experience as a sauté cook or similar role in a professional kitchen.

Knowledge of sauté techniques and the ability to handle various ingredients effectively. Familiarity with kitchen equipment, including sauté pans, induction burners, and other tools. Understanding of food safety and sanitation standards. Strong multitasking and time management skills. Ability to work in a fast-paced, high-pressure environment.

Team player with good communication skills. Physical stamina to stand for extended periods and lift heavy pots and pans.

Education

Experience through on-the-job training and apprenticeships in professional kitchen required A formal culinary education or relevant culinary certificate preferred.