Full-time Line Cook

About the Role

To ensure proper service from the front line through quality control, training of line cooks, and maintaining proper sanitation levels. Responsibilities include:

• Checking all items against recipe cards, verifying use records for all items served, and ensuring food is presented efficiently and with quality.
• Monitoring line setup prior to meal functions to maximize efficiency during service.
• Overseeing equipment maintenance and adherence to the kitchen's "clean as you go" policy.
• Preparing food of consistent quality following recipe cards, production, and portion standards.
• Starting food items prepared ahead of time, ensuring not to exceed estimated needs.
• Dating all food containers and rotating stock per SOP, keeping perishables at proper temperatures.
• Checking pars for shift use, determining necessary preparation, freezer pull, and line setup.
• Noting out-of-stock items or possible shortages.
• Assisting in keeping the buffet stocked.
• Returning unused food items to designated storage areas, covering and dating all perishables.
• Assisting in setting up plans to correct food cost problems, controlling food waste, loss, and usage per SOP.

Requirements

• High school education or equivalent.
• One to two full years of experience in a related position with this company or other organization(s).
• Knowledge of cooking and kitchen practices to perform non-repetitive analytical work.

Physical Demands

The 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: Regularly involves lifting food cases and metros weighing up to 70 lbs (75% of the time).
• Periodic climbing required.
• Bending of the knees 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 regularly throughout the day.
• Continuous standing during preparation, service hours, or 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.
• Must understand and follow verbal/written instructions and communicate both verbally and in writing.

Work Environment

• Inside 95% of an 8-hour shift.
• Exposure to freezer temperatures as low as -10 degrees.
• Front line temperatures can exceed 100 degrees.

Benefits

• Medical, dental, and vision insurance.
• Health savings and flexible spending accounts.
• Basic Life and AD&D insurance.
• Paid time off for vacation, sick time, and holidays.
• Eligibility to participate in the Company’s 401(k) program with employer matching.
• Employee Assistance Program.
• Tuition reimbursement.
• Great discounts on Marriott + Sage Hotels, Restaurants, and more.
• One hot meal per shift in the associate cafeteria.
• Discounted covered garage parking available for purchase.
• Eligibility to participate in the Employee Referral Bonus Program (up to $1,000 per referral).

Pay

USD $20.00 per hour.