Line Cook

Sage Hospitality•North Bethesda, MD

2d•Onsite

About The Position

HELLO BETTY Bethesda is anchored in the vibrant Pike & Rose community, where we consistently craft exceptional experiences that build meaningful connections with our guests, enrich our community, and empower our people. The 3,000-square-foot North Bethesda restaurant is located on the 3rd floor of the Canopy by Hilton Hotel (940 Rose Avenue, Bethesda) and features 138 seats, including a 26-seat Tea Room designed for private gatherings and special experiences. The outdoor patio showcases a truly unique feature — a 40-foot Delta Deadrise boat transformed into a full-service bar. The boat bar offers 23 bar seats and approximately 50 additional patio table seats, creating a dynamic and memorable outdoor dining space. This role ensures proper service from the front line through quality control, training of line cooks, and adherence to proper sanitation levels.

Requirements

High school education or equivalent.
One to two full years of employment in a related position with this company or other organization(s).
Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.
Lifting 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.

Responsibilities

Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
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.