Full-time Lead Line Cook

Sage Hospitality Group • Denver, CO

8d • Onsite

About The Position

Prepare food items according to production requirements and quality standards while maintaining a safe, sanitary work environment. The Lead Line Cook prepares consistent-quality food using recipe cards and production and portion standards, starts advance-preparation items in quantities appropriate to estimated needs, dates and rotates food containers, and keeps perishables at proper temperatures. The role checks pars for shift use, determines preparation and freezer pulls, sets up the line, identifies out-of-stock items or potential shortages, helps keep the buffet stocked, and returns and properly stores unused food at the end of the shift. The position also assists with correcting food-cost problems and controls food waste, loss, and usage according to standard operating procedures.

This is a full-time role at Hotel Clio, a Luxury Collection Hotel in Denver’s Cherry Creek North district, working with its Toro Latin Kitchen & Lounge restaurant. The work takes place indoors throughout an eight-hour shift, with periodic exposure to freezer temperatures as low as -10 degrees and front-line temperatures above 100 degrees. The stated pay range is $21.00–$22.00 per hour.

Requirements

• High school education or equivalent experience.
• At least one year of food service or related work experience.
• Knowledge of cooking and kitchen practices and procedures sufficient to perform non-repetitive analytical work.
• Ability to lift, push, pull, and carry items weighing up to 70 pounds, regularly for approximately 75% of the time.
• Periodic ability to climb and bend the knees when using a lower oven.
• Full range of mobility and ability to travel 30–50 feet regularly throughout the day.
• Ability to stand continuously during preparation, service, or expediting.
• Ability to hear equipment timers, communicate with staff, and see whether products are prepared appropriately.
• Ability to understand and follow verbal and written instructions and communicate verbally and in writing.

Responsibilities

• Prepare food of consistent quality using recipe cards and production and portion standards, based on server orders.
• Start items prepared ahead of time without exceeding estimated needs.
• Date food containers, rotate food according to standard operating procedures, and maintain proper temperatures for perishables.
• Check pars for shift use and determine preparation needs, freezer pulls, and line setup.
• Note out-of-stock items and possible shortages.
• Assist in keeping the buffet stocked.
• Return unused food items to designated storage areas at the end of the shift, covering and dating perishables.
• Assist with plans and actions to correct food-cost problems.
• Control food waste, loss, and usage according to standard operating procedures.

Benefits

• Percentage of service charges based on restaurant revenue.
• 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.
• Eligible to participate in the Company’s 401(k) program with employer matching.
• Employee Assistance Program.
• Tuition reimbursement.
• Discounts at Marriott and Sage hotels and restaurants.
• One hot meal per shift in the associate cafeteria.
• Discounted covered garage parking available for purchase.
• Eligible to participate in the Employee Referral Bonus Program.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED