Line Cook (On-Call/Seasonal)

Position starting rate: $19.50–$20.00 per hour. Job closes September 9, 2026 or until filled.

About the role

Degree Brewpub is a gathering place that blends new school with old school, offering handcrafted, familiar food and drinks. Our globally-inspired menu is thoughtfully sourced, featuring 16 wines by the glass, over 15 Colorado craft beers, and handcrafted cocktails made from local spirits. Degree Brewpub provides Hospitality students at MSU Denver first-hand learning experience by training alongside seasoned, professional restaurateurs from Sage Hospitality. By dining at Degree Brewpub, patrons support these students’ education, with proceeds benefiting student scholarships through the Metropolitan State University of Denver Foundation.

Responsibilities

• Ensure proper service from the front line through quality control and training of line cooks.
• Verify all items against recipe cards, ensuring use records are followed and food is presented efficiently and with quality.
• Monitor line set-up prior to meal functions to maximize efficiency during service.
• Enforce equipment maintenance and the kitchen’s “clean as you go” policy.
• Prepare food of consistent quality following recipe cards and production/portion standards.
• Start food items ahead of time without over-preparing beyond estimated needs.
• Date all food containers and rotate per SOP, ensuring perishables are stored at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull, and line set-up.
• Note out-of-stock items or potential shortages.
• Assist in keeping the buffet stocked.
• Return unused food items to designated storage areas, covering and dating all perishables.
• Assist in setting up plans to correct food cost problems, controlling waste, loss, and usage per SOP.

Requirements

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

Physical Demands

• Regularly lift, push, pull, and carry items up to 70 lbs, including food cases and small equipment (75% of the time).
• Periodic climbing required.
• Bending of the knees necessary when using lower ovens (5–10 times daily).
• Full range of mobility, traveling 30–50 feet regularly throughout the day.
• Continuous standing during preparation, service, or expediting.
• Ability to hear equipment timers and communicate with staff.
• Ability to visually ensure product is prepared appropriately.
• Understand and follow verbal/written instructions and communicate effectively.

Work Environment

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

Benefits

• 40% restaurant discount while on-shift.
• Employee Referral Program: $500–$1,000 based on position.
• Free monthly RTD EcoPass.
• Free onsite parking.
• Sage Savings Spot Deals on furniture, electronics, cell phone plans, flowers, restaurants, and more.
• Discounted hotel rates at all Marriott/Starwood and Sage-managed hotels and restaurants.
• Medical, dental, vision, 401K, and Flex Spending Account (full-time employees).
• Paid time off for vacation, sick days, and holidays (full-time employees).
• Fun work environment encouraging individuality, recognition, growth, and development.

Pay

$19.50–$20.00 per hour.