Cook (AM/PM) - Free Parking!

Sage Hospitality•New Orleans, LA

1d•Onsite

About The Position

Sage Hospitality Group is looking for individuals who are not afraid to step outside the box and contribute to a dynamic team. We seek associates who are smart, authentic, creative, and independent. This role involves preparing food items in accordance with production requirements and quality standards while maintaining a safe and sanitary work environment.

Requirements

High school education or equivalent experience.
Minimum one year food service or related work.
Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.
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.
Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing.

Responsibilities

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 designated 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.