Line Cook

Sage Hospitality Resources, LLP•Savannah, GA

64d•Onsite

About The Position

The Emporium Kitchen & Wine Market brought to Savannah by Sage Restaurant Concepts is located inside the Perry Lane Hotel. Stationed in the midst of Savannah's historic district, Perry Lane Hotel invites guests to immerse themselves in all that is Savannah. Combining regional and contemporary aesthetics, this Luxury Collection Hotel boasts 167 elegant guest rooms and three lively food and beverage venues. Guests can enjoy warm, approachable hospitality in an energetic community space designed to delight the five senses. This vibrant local gathering place features interactive wine experiences, knowledgeable staff and eclectic, yet refined food and beverage menus made with the highest-quality ingredients. The Emporium welcomes you; whether you're looking to stay awhile and savor the experience with a wine tasting or cooking class, or just to stop in for a quick gourmet sandwich before heading out on your next adventure. _Perry Lane Hotel_ seeks welcoming, creative, and polished team members with a heart of service. We strive to be the best and create excellence in everything we do. We are known among our team, our guests and our communities as leaders in our field who are authentic, humble and innovative operators driven to anticipate needs and exceed expectations. If your passion is creating magnetic and hospitable memories while taking part in a rewarding work environment, apply today! At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage team members execute unforgettable experiences and take pride in our communities. We set new standards in hospitality. Job Overview To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.

Requirements

High school education or equivalent.
Experience required by position is from 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.

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.
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.