Line Cook Sauté

• Reports to Executive Chef


• Organizes, prepares, fills up his/her station, or banquet assignment, according to verbal and written checklists


• Cooks assigned dishes according to the standards explained verbally or in the Recipe Book


• Participates in Specials creation and Menu Development


• Maintains the overall cleanliness of his/her workstation


• Performs preparation duties as assigned by the Chef, even if outside the scope of his/her assigned station


• Aides with receiving and storing food and non-food items


• Aides with maintaining storage areas clean and organized


• Inquires about additional duties as workload diminishes:

Job Requirements: 

• Must be able to follow the Troon Employee guidelines explained in the Employee Handbook.


• Must be able to lift 50#, Good Physical Health, Able to stand, walk and perform his/her duties for extended periods of time, up to four consecutive hours


• Must be able to cross reference opening and closing check lists and execute every listed task


• Must always wear proper uniform-attire, including hair restrictions, and follow Health Department guidelines


• Must provide, or be able to acquire, proper food safety certification


• Must be available on the days/times indicated by the weekly schedule, reasonable requests will be accommodated on the


• Schedule, by the Chef, in accordance with Company and Department needs.


• Must perform his/her duties in a timely manner, as explained and monitored by the Chef


• Must use proper cleaning and sanitation techniques and products, monitor the correct functioning of the equipment at his/her disposal

• Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience.

• Serv Safe Certified preferred.