Line Cook

Sage Hospitality•Savannah, GA

13d•Onsite

About The Position

Perry Lane Hotel is seeking a welcoming, creative, and polished Line Cook to support its kitchen and food and beverage operations in Savannah’s historic district. The hotel is part of The Luxury Collection, has 167 guest rooms and three food and beverage venues, and emphasizes genuine service, creativity, and excellence. The Line Cook helps ensure proper service from the front line through quality control, training of line cooks, and maintaining appropriate sanitation. The role involves preparing consistent, quality food according to recipe cards and production and portion standards; monitoring kitchen setup and equipment; managing food storage and rotation; assisting with buffet service; and helping control food costs and waste. The position requires a high school education or equivalent and one to two full years of related employment experience. It involves frequent lifting and carrying, prolonged standing, regular movement throughout the kitchen, and working in areas with varying temperatures, including a freezer that can reach -10 degrees and a front line that can exceed 100 degrees.

Requirements

High school education or equivalent.
One to two full years of employment experience 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 lift, push, pull, and carry items weighing up to 70 pounds.
Ability to climb periodically, bend at the knees, and travel 30–50 feet regularly throughout the day.
Ability to stand continuously during preparation, service, or expediting.
Ability to hear equipment timers and communicate with other staff.
Ability to see whether products are prepared appropriately.
Ability to understand and follow verbal and written instructions and communicate verbally and in writing.

Responsibilities

Check items against recipe cards, confirm use records are followed, and ensure food is presented efficiently and to a high standard.
Monitor line setup before meal functions to ensure maximum efficiency during service.
Monitor equipment maintenance and adherence to the kitchen’s “clean as you go” policy.
Prepare consistent-quality food according to recipe cards, production and portion standards, and server orders.
Begin preparation of advance food items while avoiding preparation beyond estimated needs.
Date food containers and rotate items according to standard operating procedures, keeping perishables at proper temperatures.
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 for the next shift and cover and date perishables.
Assist with plans and actions to correct food-cost problems and control food waste, loss, and usage according to standard operating procedures.
Train line cooks and help ensure proper sanitation levels.