Line Cook

Sage Hospitality Group•Charlotte, NC

14h

About The Position

The Line Cook prepares food according to recipe cards and production and portion standards, supports efficient meal service, and helps maintain food quality, proper sanitation, and kitchen procedures. The role includes checking food items and records, monitoring line setup and equipment maintenance, preparing appropriate quantities, tracking and rotating food, keeping the buffet stocked, and helping control food costs and waste. The position requires kitchen knowledge, the ability to work with a team under pressure, and the physical ability to perform prolonged standing and regular lifting and movement.

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 stand continuously during preparation, service, or expediting.
Ability to travel 30–50 feet regularly throughout the day and periodically climb.
Ability to bend the knees when using the lower oven.
Ability to hear equipment timers, communicate with staff, and see whether products are prepared appropriately.
Ability to understand and follow verbal and written instructions and communicate verbally and in writing.
Positive attitude, teamwork mindset, reliability, and punctuality.
Ability to work under pressure.

Nice To Haves

Kitchen experience; the employer is willing to train passionate newcomers.

Responsibilities

Check items against recipe cards and verify that use records are followed for all items served.
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 adherence to the kitchen's clean-as-you-go policy.
Prepare food consistently according to recipe cards, production and portion standards, and server dupes.
Start food items prepared ahead of time without exceeding estimated needs.
Date food containers and rotate food according to SOP, keeping perishables at proper temperatures.
Check pars for shift use and determine preparation needs, freezer pulls, and line setup.
Note out-of-stock items and possible shortages.
Assist in keeping the buffet stocked.
Return unused food items to designated storage areas for the next shift, covering and dating perishables.
Assist with plans and actions to address food cost problems and control waste, loss, and usage per SOP.