Line Cook

Sage Hospitality • Springfield, MO

21d • $16 - $22 • Onsite

About The Position

If you have a passion for great food and hospitality, you have found the right fit! Hotel Vandivort is a premier employer in Springfield, we are looking to add driven hospitality professionals to our team. Join us at the only AAA 4-Diamond property in the city! This role ensures proper service from the front line through quality control, training of line cooks and ensures proper sanitation levels.

Requirements

• High school education or equivalent.
• One to two full years of employment in a related position.
• Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.
• Lifting, pushing, pulling and carrying food cases and metros weighing up to 70 lbs.
• Periodic climbing required.
• Bending of the knees when using the lower oven for cooking.
• 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.
• 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 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.

What This Job Offers

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