Line Cook (PM)

Sage Hospitality•North Bethesda, MD

1d•$19 - $22•Onsite

About The Position

Why us? HELLO BETTY Bethesda is anchored at Pike and Rose. At Sage Restaurant Concepts, we impact lives through hospitality. Our vision is to be a restaurant company with a soul. We consistently craft exceptional experiences that forge a bond with guests, enrich our community, and empower our people. The 3000-square foot North Bethesda restaurant is located on the 3rd floor of the Canopy by Hilton Hotel ( 940 Rose Avenue, Bethesda ) boasting 138 seats including a 14-seat private dining room and the patio’s 40-foot Delta Deadrise boat bar has 23 seats. Job Overview To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.

Requirements

Education/Formal Training 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).
Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.

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.