Line Cook

Sage Hospitality•Bethesda, MD

26d•Onsite

About The Position

Sage Hospitality Group is seeking a PM Line Cook to join the Food & Beverage Team at the Embassy Suites by Hilton Bethesda. This role is for individuals looking for a challenging and inspiring environment within the hospitality industry. The Embassy Suites by Hilton Bethesda is conveniently located near Bethesda, Rockville, and downtown DC, offering a learning and development-focused atmosphere. Sage Hospitality Group values innovative leaders who are passionate about hospitality and aim to enrich lives through unique experiences. The company culture is built on bold individuality, encouraging employees to follow their own path, be eager to learn, and contribute to their community.

Requirements

High school education or equivalent.
One to two full years of employment in a related position with this company or other organization(s).
Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.
Ability to lift, push, pull, and carry food cases and metros weighing up to 70 lbs.
Periodic climbing required.
Ability to bend knees when using the lower oven for cooking.
Full range of mobility and ability to travel 30-50 feet on a regular basis throughout the day.
Ability to stand continuously during preparation, service hours, or expediting.
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

Check all items against recipe cards and verify that use records are followed for all items served, ensuring food is presented efficiently and with quality.
Monitor the line setup prior to all meal functions to ensure maximum efficiency during meal periods.
Monitor equipment maintenance and enforce the kitchen's "clean as you go" policy for strict adherence.
Prepare food of consistent quality following recipe cards, production, and portion standards, as per dupe from servers.
Start food items that are prepared ahead of time, ensuring not to prepare more than estimated needs.
Date all food containers and rotate as per the SOP, ensuring all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull, and line setup.
Note any out-of-stock items or possible shortages.
Assist in keeping the buffet stocked.
Return all food items not used on the next shift to designated storage areas, ensuring all perishables are covered and dated.
Assist in setting up plans and actions to correct any food cost problems, controlling food waste, loss, and usage per SOP.