Geraldine's Line Cook - AM Shifts

Sage Hospitality•Austin, TX

1d•Onsite

About The Position

Sage Hospitality Group is hiring an AM Line Cook for Geraldine's, located within the Hotel Van Zandt in Austin, Texas. Geraldine's is the featured restaurant at the hotel, known for live music and located in the Rainey Street District. Sage Hospitality Group is committed to enriching lives through exceptional experiences and empowering employees to make positive impacts. They seek independent thinkers with an entrepreneurial spirit and encourage risk-takers and creative individuals, investing in personal and professional growth.

Requirements

High school education or equivalent.
One to two full years of employment in a related position.
Knowledge of cooking and kitchen practices and procedures.
Ability to perform non-repetitive analytical work.
Ability to lift, push, pull, and carry food cases and metros weighing up to 70 lbs.
Ability to bend knees when using the lower oven.
Full range of mobility and ability to travel 30-50 feet regularly.
Ability to stand continuously during preparation, service hours, or expediting.
Ability to hear equipment timers and communicate with other staff.
Ability to see that product is prepared appropriately.
Ability to understand and follow verbal/written instructions.
Ability to communicate both verbally and in writing.

Responsibilities

Check all items against recipe cards, verify use records are followed, and ensure food is presented efficiently and with quality.
Monitor line setup before meal functions for maximum efficiency.
Monitor equipment maintenance and enforce the kitchen's "clean as you go" policy.
Prepare food of consistent quality following recipe cards, production, and portion standards.
Start food items prepared ahead of time, ensuring not to prepare more than estimated needs.
Date all food containers and rotate as per SOP, ensuring perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull, and line setup.
Note any out-of-stock items or possible shortages.
Assist in keeping the buffet stocked.
Return unused food items to designated storage areas, covering and dating all perishables.
Assist in setting up plans and actions to correct food cost problems and control food waste, loss, and usage per SOP.