Saute Cook

Saute Cook Wanted — Square Peg Pizzeria We didn't open Square Peg to sling plates. We opened it to make people's night — the kind of meal they text their friends about the next morning. Every dish that leaves your station is a promise to a guest that this place is worth coming back to. That's not pressure, that's the job, and it's a good one. What you'll actually do: - Run the saute station during service — pastas, proteins, sauces, specials — with speed and consistency, ticket after ticket - Fire dishes to the exact plating and portion spec, every time, because the third time a regular gets "their dish" a little different is the last time they order it - Taste as you go — sauces, seasoning, doneness — and fix it before it hits the pass, not after a guest sends it back - Keep your station stocked, clean, and organized through the rush — a messy station is a slow ticket waiting to happen - Know the current menu and any specials cold: what's in it, common allergens, and why it's worth ordering — the kitchen is part of the sell, not separate from it - Communicate with the pass and your line — call it, confirm it, no surprises going out the window - Handle food safely and know your allergen protocol without being asked twice Who thrives here: - Someone who takes real pride in a clean station and a perfect plate, even at 8pm on a Saturday when nobody's watching but you - A person who moves with urgency but never sacrifices the standard to get there - Coachable — you can take a correction on the line, adjust, and come back better the next ticket - Someone who treats this kitchen like it's theirs — because a plate you're not proud of costs you something, even if it's not your name on the lease - A team player who'll call out a teammate's great save on a busy night, not just their own - Prior line/saute experience helps, but hustle, attention to detail, and a genuine want-to beats a resume every time Part-time and full-time shifts available — we'll build the schedule around a good fit, not the other way around. If you want to cook somewhere that treats the kitchen as the heart of the guest experience, not a back room — apply today. Tell us about a dish you're proud of, or just come by and ask for a manager. We'd love to meet you.