Line Cook

Sage Hospitality • Fort Collins, CO

2d • $17 - $19

About The Position

Why us? Line Cook FT & PT available Are you ready to turn your passion for helping others into an unforgettable journey? At The Elizabeth Hotel & Emporium, we're not just about providing exceptional service, enriching lives one experience at a time. If you're looking for a workplace that fosters a sense of belonging, then look no further! Here's why YOU BELONG with us: Creative Vibes : We're all about unleashing your creative spark! Whether it's through our curated art collection or the rhythmic melodies that fill our halls, there's always room to express yourself. Endless Opportunities : Your career isn't just a job here, it's a journey. With 45+ properties across the US, there's a path for growth and development tailored just for you. Work-Life Harmony : We get it – life is about balance. That's why we offer flexible schedules to ensure you can pursue your passions both inside and outside of work. Community Connection : Making a difference isn't just a goal, it's our way of life. Join us in giving back to the Fort Collins community through volunteering and engagement initiatives. So, what's the vibe at The Elizabeth Hotel? Picture this: Live music filling the air at the Magic Rat, stunning views and crafted cocktails at Sunset Lounge, tantalizing bites at the Emporium, and the perfect pick-me-up from Bowerbird coffee shop – all under one roof! Whether you're indulging in our amenities or creating unforgettable moments for our guests, every day is an adventure. Come on over and let your work echo with us. Together, let's make the ordinary extraordinary! 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).
• Saute and grill experience required.
• Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.
• The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time. Periodic climbing required. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility -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.
• Must be able to hear equipment timers and communicate with other staff.
• Must be able to see that product is prepared appropriately.
• Lifting, pushing, pulling and carrying.
• Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing.
• Inside 95% of 8 hours. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

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.

Benefits

• Medical, Dental, Vision insurance (average 30 hour per week to qualify for benefits)
• Health savings and flexible spending accounts
• Basic life and AD&D insurance
• Short- & long-term disability
• Mental health resources including an Employer Assistance Program (EAP)
• Paid time off (PTO), sick pay, and holiday pay
• Eligible to participate in the company’s 401(k) program with employer matching
• Free Employee Meals (Wednesdays – Sundays)
• Tuition Reimbursement
• Hotel Discounts
• Mental health resources including an Employer Assistance Program (EAP)
• Paid time off (PTO), sick pay, and holiday pay
• Eligible to participate in the company’s 401(k) program with employer matching
• Free Employee Meals (Wednesdays – Sundays)
• Hotel Discounts

What This Job Offers

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