Line Cook III
Why us?Is the kitchen your home away from home? Do following recipes come natural to you? Do you handle pressure on the line with confidence and professionalism? If you answered, Yes to these, this might be the oppotuntiy for you!We're not asking you to fit the mold; we're asking you to break it.
Interested?Job OverviewTo ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
ResponsibilitiesCheck all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
Monitor the equipment maintenance and kitchen clean as you go policy to ensure strict adherence.
Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of-stock items or possible shortages.
Assist in keeping buffet stocked.
Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.
Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of-stock items or possible shortages.
Assist in keeping buffet stocked.
Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.
QualificationsEducation/Formal TrainingHigh school education or equivalent.
ExperienceExperience required by position is from one to two full years of employment in a related position with this company or other organization(s).
Knowledge/SkillsKnowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.
Physical DemandsThe physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Lifting, pushing, pulling and carrying:
Position regularly involves lifting food cases and metros weighing up to 70 lbs.
Items include food, small equipment -75% of the time.
Periodic climbing required.
Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
Continuous standing -during preparation, during service hours or during expediting, usually all day.
Must be able to hear equipment timers and communicate with other staff.
Must be able to see that product is prepared appropriately.
Lifting, pushing, pulling and carrying.
Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing.
EnvironmentInside 95% of 8 hours.
Going in the freezer temperatures can be -10 degrees.
On the front line, temperatures can be over 100 degrees.
ID:
2021-5289Position Type:
Regular Full-TimeProperty:
Westin ClevelandOutlet:
RestaurantCategory:
CulinaryTipped Position:
NoAddress:
777 St Claire Ave NECity:
ClevelandState:
OhioEOE Protected Veterans/DisabilityApply NowApply NowCurrent Search CriteriaLine Cook IIIClevelandOhioClear AllHeadquarters1575 Welton Street, Suite 300Denver, Colorado 80202 USA Contact303-595-7200info@sagehospitality.
com ConnectfacebooklinkedininstagramtwitterglassdoorSage Hospitality provides equal opportunity in employment to all associates and applicants.
EEO Poster English EEO Poster SpanishPay Transparency Poster English Pay Transparency Poster SpanishAccessibility Assistance:
If you are an individual with a disability and would like to request an accommodation for help with your online application or completing any part of our selection process, please call or email us at the contact information above.
Sage Hospitality.
All Rights Reserved.
ABOUTSERVICESSAGE HOTELSSAGE RESTAURANT GROUPREAL ESTATE INVESTMENTOUR BRANDSCONTACT USSalary:
$9.
35 - $13.
15.
Estimated Salary: $20 to $28 per hour based on qualifications.
Interested?Job OverviewTo ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
ResponsibilitiesCheck all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
Monitor the equipment maintenance and kitchen clean as you go policy to ensure strict adherence.
Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of-stock items or possible shortages.
Assist in keeping buffet stocked.
Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.
Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of-stock items or possible shortages.
Assist in keeping buffet stocked.
Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.
QualificationsEducation/Formal TrainingHigh school education or equivalent.
ExperienceExperience required by position is from one to two full years of employment in a related position with this company or other organization(s).
Knowledge/SkillsKnowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.
Physical DemandsThe physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Lifting, pushing, pulling and carrying:
Position regularly involves lifting food cases and metros weighing up to 70 lbs.
Items include food, small equipment -75% of the time.
Periodic climbing required.
Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
Continuous standing -during preparation, during service hours or during expediting, usually all day.
Must be able to hear equipment timers and communicate with other staff.
Must be able to see that product is prepared appropriately.
Lifting, pushing, pulling and carrying.
Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing.
EnvironmentInside 95% of 8 hours.
Going in the freezer temperatures can be -10 degrees.
On the front line, temperatures can be over 100 degrees.
ID:
2021-5289Position Type:
Regular Full-TimeProperty:
Westin ClevelandOutlet:
RestaurantCategory:
CulinaryTipped Position:
NoAddress:
777 St Claire Ave NECity:
ClevelandState:
OhioEOE Protected Veterans/DisabilityApply NowApply NowCurrent Search CriteriaLine Cook IIIClevelandOhioClear AllHeadquarters1575 Welton Street, Suite 300Denver, Colorado 80202 USA Contact303-595-7200info@sagehospitality.
com ConnectfacebooklinkedininstagramtwitterglassdoorSage Hospitality provides equal opportunity in employment to all associates and applicants.
EEO Poster English EEO Poster SpanishPay Transparency Poster English Pay Transparency Poster SpanishAccessibility Assistance:
If you are an individual with a disability and would like to request an accommodation for help with your online application or completing any part of our selection process, please call or email us at the contact information above.
Sage Hospitality.
All Rights Reserved.
ABOUTSERVICESSAGE HOTELSSAGE RESTAURANT GROUPREAL ESTATE INVESTMENTOUR BRANDSCONTACT USSalary:
$9.
35 - $13.
15.
Estimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
