Line Cook

Sage Hospitality Group•Philadelphia, PA

26d•Onsite

About The Position

The Line Cook ensures proper service from the front line through quality control, supports training of line cooks, and maintains proper sanitation levels. The role prepares food to consistent quality and established recipe, production, and portion standards, and helps keep the line efficient and properly stocked during meal periods. The position also supports food safety, equipment upkeep, cost control, and waste reduction. The work is primarily indoors, with regular exposure to freezer temperatures as low as -10 degrees and front-line temperatures above 100 degrees. It involves continuous standing, regular movement around the kitchen, and frequent lifting, pushing, pulling, and carrying of items weighing up to 70 pounds.

Requirements

High school education or equivalent.
One to two full years of employment in a related position with this company or another organization.
Knowledge of cooking and kitchen practices and procedures sufficient to perform non-repetitive analytical work.
Ability to regularly lift, push, pull, and carry items weighing up to 70 pounds.
Ability to hear equipment timers, communicate with staff, see whether products are prepared appropriately, and understand and follow verbal and written instructions.
Ability to stand continuously during preparation, service, or expediting and to move regularly around the work area.
Ability to climb periodically and bend the knees when using the lower oven.

Responsibilities

Check items against recipe cards, verify use records for items served, and ensure food is presented efficiently and to quality standards.
Monitor line setup before meal functions to support maximum efficiency during meal periods.
Monitor equipment maintenance and adherence to the kitchen’s “clean as you go” policy.
Prepare food consistently according to recipe cards, production and portion standards, and server orders.
Start food items prepared ahead of time while avoiding preparation beyond estimated needs.
Date food containers, rotate food according to SOP, and keep perishables at proper temperatures.
Check shift pars, determine preparation needs and freezer pulls, and set up the line.
Note out-of-stock items and possible shortages.
Assist in keeping the buffet stocked.
Return unused food items to designated storage areas for the next shift, covering and dating perishables.
Assist with plans and actions to correct food-cost problems and control food waste, loss, and usage according to SOP.