Cook - Part Time

Sage Hospitality•Charlotte, NC

51d•Onsite

About The Position

Join Our Kitchen Crew as a Line Cook! Are you passionate about creating mouth-watering dishes and making food that makes people smile? We’re looking for a talented and energetic Line Cook to bring flavor, fun, and flair to our busy Golden Owl kitchen at the UNC Charlotte Marriott!

Requirements

High school education or equivalent experience.
Minimum one-year food service or related work.
Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.
Lifting, pushing, pulling and carrying food cases and metros weighing up to 70 lbs.
Periodic climbing required.
Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
Full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
Continuous standing - during preparation, during service hours or during expediting, usually all day.
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.

Nice To Haves

Kitchen experience (a plus, but we love to train passionate newbies!)
A positive attitude and a team player mindset
Ability to work under pressure and keep things fun
Reliable, punctual, and ready to cook up a storm

Responsibilities

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of-stock items or possible shortages.
Assist in keeping buffet stocked.
Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.