Line Cook- The Atterbury Hotel

Sage Hospitality Group•Pittsburgh, PA

12h

About The Position

The Line Cook works as part of the culinary team at The Atterbury Hotel, preparing food for the hotel’s catering operations, The Drafting Room Restaurant and Bar, in-room dining, and Concierge Lounge. The role helps ensure proper service from the front line through quality control, training of line cooks, and maintaining proper sanitation. The position involves working with fresh, local ingredients and following recipe cards, production standards, and portion standards.

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 to perform non-repetitive analytical work.
Ability to lift, push, pull, and carry items weighing up to 70 pounds; this is required about 75% of the time.
Periodic climbing and bending at the knees, including when using a lower oven 5–10 times a day.
Full range of mobility and ability to travel 30–50 feet regularly throughout the day.
Ability to stand continuously during preparation, service, or expediting, usually all day.
Ability to hear equipment timers, communicate with staff, and see whether food is prepared appropriately.
Ability to understand and follow verbal and written instructions and communicate verbally and in writing.

Responsibilities

Check items against recipe cards, verify use records are followed for served items, and ensure food is presented efficiently and to quality standards.
Monitor line setup before meal functions to support 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 and rotate items according to SOP, keeping perishables at proper temperatures.
Check pars for shift use, determine preparation needs, freezer pulls, and line setup, and note out-of-stock items or 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.