Line Cook

Sage Hospitality Group•Raleigh, NC

5d•Onsite

About The Position

Sage Hospitality Group is hiring a Line Cook at the newly opened Indigo Raleigh in North Carolina. The role ensures proper service from the front line through quality control, training of line cooks, and maintaining proper sanitation. The Line Cook prepares consistent-quality food according to recipe cards, production and portion standards, and server orders; monitors line setup and kitchen equipment; and helps control food costs and waste. The job requires regular standing and mobility throughout the kitchen, lifting food cases and equipment weighing up to 70 pounds, periodic climbing, and bending to use lower ovens. The work takes place primarily indoors, with exposure to freezer temperatures as low as -10 degrees and front-line temperatures above 100 degrees. The hourly salary range is $17.50 to $18.50.

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 lift, push, pull, and carry items weighing up to 70 pounds.
Ability to understand and follow verbal and written instructions and communicate verbally and in writing.
Ability to hear equipment timers and communicate with other staff.
Ability to see that food products are prepared appropriately.
Ability to stand continuously during preparation, service, or expediting; maintain full mobility and regularly travel 30–50 feet throughout the day; climb periodically; and bend to use a lower oven 5–10 times a day.

Responsibilities

Check items against recipe cards, verify use records 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 ensure 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 foods prepared ahead of time while avoiding preparation beyond estimated needs.
Date food containers, rotate items according to SOP, and keep perishables at proper temperatures.
Check pars for shift use and determine preparation, freezer pulls, and line setup needs.
Note out-of-stock items and potential shortages.
Assist in keeping the buffet stocked.
Return unused food items to designated storage areas for the next shift, covering and dating perishables.
Help establish plans and actions to address food-cost problems and control food waste, loss, and usage according to SOP.
Train line cooks and ensure proper sanitation levels.