What are the responsibilities and job description for the Line Cook - Sauté position at e Fiori Ristorante?
About e Fiori
We are a chef-owner operated Italian ristorante rooted in the traditions of Italian hospitality and culinary excellence. Our approach is deeply personal—driven by craftsmanship, discipline, and a relentless pursuit of refinement. Every detail, from the kitchen to the dining room, is guided by a singular vision: to deliver an experience that aspires to Michelin-level service and execution.
This is an environment for professionals who value precision, humility, and the art of genuine hospitality, connecting with our clients to create a loyal portfolio of VIPs.
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Position Overview
We are seeking a skilled Line Cook - Sauté with experience in Italian cuisine to join our culinary team.
As a Sauté Cook at e Fiori, you will work directly within a disciplined, chef-owner led environment where every plate reflects intention, refinement, and technical precision. You will be responsible for executing the sauté station with consistency, awareness, and respect for traditional Italian cooking techniques. From preparing sauces and sautéed proteins to finishing pasta dishes and accompaniments, your work will play a critical role in delivering an exceptional dining experience.
This role requires focus, organization, a strong sense of urgency, and a commitment to excellence under pressure.
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Key Responsibilities
- Execute the sauté station with precision, consistency, and discipline.
- Prepare and cook dishes in alignment with the chef's standards, recipes, and presentation.
- Demonstrate advanced sauté techniques, proper heat management, and timing during service.
- Maintain proper mise en place and station organization throughout service.
- Prepare sauces, proteins, vegetables, and accompaniments to exact specifications.
- Ensure cleanliness and sanitation standards are upheld at all times.
- Communicate clearly and efficiently with the kitchen team during service.
- Monitor product quality, handling, and storage with care and accountability.
- Adapt to evolving menus, seasonal ingredients, and refined techniques.
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Qualifications
- 2 years of sauté station experience in a fine dining or upscale kitchen preferred.
- Experience with Italian cuisine, including sauces, pasta preparation, and traditional cooking techniques.
- Strong understanding of kitchen fundamentals, technique, timing, and execution.
- Ability to work in a high-performance, detail-driven environment.
- Respect for chef-driven, owner-operated kitchens.
- Strong work ethic, reliability, and professionalism.
- Willingness to learn, refine, and grow within a disciplined team.
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What We Offer
Competitive hourly wages.
Direct mentorship within a chef-owner led environment.
Exposure to Michelin-level culinary standards and systems.
A structured, respectful, and performance-driven culture.
Opportunity for professional growth within a serious culinary program.
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Who You Are
You take pride in execution, discipline, and the pursuit of mastery. You understand that every component on the plate matters and reflects a larger vision. You are focused, humble, and driven to improve daily, contributing to a kitchen culture built on respect, precision, and excellence.
Pay: $18.00 - $25.00 per hour
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid training
- Vision insurance
Work Location: In person
Salary : $18 - $25