Line Cook - TEMPORARY
About The Position
THIS IS A CONTRACT POSITION THROUGH JULY 27. Job Purpose The Line Cook is responsible for preparing and cooking menu items according to established recipes, quality standards, and food safety guidelines. This role ensures all dishes are consistently prepared, properly portioned, visually appealing, and delivered in a timely manner. The Line Cook also supports overall kitchen operations by maintaining a clean, organized, and safe work environment. In addition, the Line Cook will be trained to perform Server duties and may assist the dining team during service periods as needed. This position plays a key role in ensuring residents and guests receive an exceptional dining experience in alignment with Stage Management’s standards of service.
Requirements
- Prior experience in food service, fine dining, line cook, catering, and banquet work, healthcare dietary services, or senior living preferred but not required
- High school diploma or GED preferred.
- Prior experience as a line cook or in a similar role preferred.
- Knowledge of food safety standards and proper kitchen procedures.
- Ability to work in a fast-paced environment and remain calm under pressure.
- Strong attention to detail and commitment to delivering high-quality food.
- Effective communication and teamwork skills.
- Ability to stand for extended periods.
- Ability to lift or carry up to 50 pounds.
- Strong organizational skills and workstation cleanliness.
- Ability to multitask and prioritize during busy service periods.
- Flexibility to support both kitchen and dining service needs.
- Ability to remain composed and effective during high-pressure situations.
- Strong problem-solving and decision-making abilities.
- Professionalism and reliability in both appearance and conduct.
Responsibilities
- Support a positive dining experience that reflects Stage Management’s philosophy of service and hospitality.
- Prepare, cook, and plate food items according to established recipes, portion requirements, and presentation standards.
- Operate kitchen equipment safely, including ovens, grills, fryers, slicers, and mixers.
- Maintain cleanliness and organization of all assigned workstations and kitchen equipment.
- Follow food safety and sanitation guidelines, including proper food handling, storage, labeling, and temperature control.
- Assist with inventory control by reporting shortages, rotating stock, and minimizing food waste.
- Work collaboratively with kitchen staff, servers, and supervisors to ensure smooth and timely service.
- Assist with receiving, inspecting, and storing food and supplies.
- Adhere to all company policies, health department regulations, and industry best practices.
- Support dining service operations by performing Server responsibilities when requested, including taking orders, delivering meals, and setting/cleaning tables.
- Perform other duties as assigned by the Sous Chef or Executive Chef.
Benefits
- Sick time in accordance with Colorado state law.
- Double time pay for company-identified holidays.
- Complimentary meals provided during shifts.
- Health, Dental, and Vision insurance after 60 days of employment.
- Earned Paid Time Off (PTO) begins accruing from start of employment, available after 90 days.
- 401(k) retirement plan eligibility after 1 year.
- 4 hours of holiday pay after 6 months of full-time status for all company-identified holidays.
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What This Job Offers
Career Level
Entry Level
Education Level
High school or GED
