Line Cook

Sage Hospitality • Raleigh, NC

7d • $18 - $19

About The Position

Sage Hospitality Group is hiring a Line Cook for the newly opened Indigo Raleigh in North Carolina. The role ensures proper service from the front line through quality control, supports the training of line cooks, and maintains proper sanitation levels. The position prepares food consistently according to recipe cards and production and portion standards, helps keep the buffet stocked, and monitors line setup and kitchen practices to support efficient meal service.

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 to perform non-repetitive analytical work.
• Ability to lift, push, pull, and carry items weighing up to 70 pounds.
• Ability to climb periodically and bend the knees to use the lower oven.
• Full range of mobility and ability to travel 30–50 feet regularly throughout the day.
• Ability to stand continuously during preparation, service, or expediting.
• Ability to hear equipment timers, communicate with staff, and see whether food is prepared appropriately.
• Ability to understand and follow verbal and written instructions and communicate verbally and in writing.

Responsibilities

• Check items against recipe cards, verify that use records are followed for all items served, and ensure food is presented efficiently and at the required quality.
• Monitor the line setup before meal functions to ensure maximum efficiency during meal periods.
• Monitor equipment maintenance and the kitchen’s “clean as you go” policy to ensure adherence.
• Prepare food consistently according to recipe cards, production and portion standards, and server dupes.
• Start food items prepared ahead of time while avoiding preparation beyond estimated needs.
• Date food containers and rotate items according to SOP, keeping perishables at proper temperatures.
• Check pars for shift use and determine necessary preparation, 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 correct food-cost problems and control food waste, loss, and usage according to SOP.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED