About the role
Description
Sauté Cook III – The Mill Room Boar’s Head Resort | Charlottesville, VA
About Boar’s Head Resort
Boar’s Head Resort is a premier luxury destination in Charlottesville, Virginia, known for its exceptional guest experiences, refined accommodations, and elevated culinary program. Rooted in a commitment to Forbes-level service standards, the resort offers a dynamic and collaborative environment where hospitality professionals are empowered to grow and deliver excellence.
About The Mill Room
The Mill Room is the signature restaurant at Boar’s Head Resort, offering refined American cuisine in an upscale dining environment. Known for its seasonal menus, high-quality ingredients, and attention to detail, The Mill Room delivers a sophisticated yet approachable dining experience for guests and members alike.
Position Summary The Sauté Cook III is an entry-level culinary position supporting the sauté station within The Mill Room kitchen. This role is responsible for assisting in the preparation and execution of sauté dishes while developing technical skills in a fast-paced, high-standard culinary environment. The ideal candidate is eager to learn, maintains strong attention to detail, and thrives under direction in a team-oriented setting.
Key Responsibilities
Assist in the preparation and execution of sauté station menu items according to established recipes and presentation standards
Support mise en place for the sauté station, ensuring all ingredients are prepared and organized for service
Maintain proper cooking techniques, including basic heat control and timing under supervision
Follow all food safety, sanitation, and cleanliness standards in accordance with resort policies
Communicate effectively with team members and chefs during service
Maintain a clean, organized, and efficient workstation at all times
Support overall kitchen operations as needed, including prep and station breakdown
Requirements
Qualifications
0–2 years of culinary or kitchen experience preferred (or equivalent training)
Basic understanding of cooking techniques and kitchen operations
Ability to follow direction and work efficiently in a fast-paced environment
Strong attention to detail and commitment to quality
Positive attitude and willingness to learn and grow within a culinary team
Preferred Qualifications
Previous experience in a restaurant or hospitality environment Exposure to sauté or hot line cooking techniques Culinary school education or training Physical Requirements
Ability to stand for extended periods of time
Ability to lift and carry up to 40 lbs.
Ability to work in a hot, fast-paced kitchen environment
Why Join Boar’s Head Resort
Opportunity to work in a luxury, Forbes-aligned culinary environment
Growth and development within a high-performing culinary team
Collaborative culture focused on excellence and guest experience