PM Line Cook

Sage Hospitality Group•Denver, CO

12d•Onsite

About The Position

The PM Line Cook ensures proper service from the front line through quality control, training of line cooks, and maintaining appropriate sanitation levels. The role prepares consistent, quality food according to recipe cards, production and portion standards, and server orders. It includes preparing the line for meal periods, monitoring equipment maintenance and kitchen cleanliness, managing food storage and rotation, keeping the buffet stocked, and helping control food costs and waste. The position is for the dinner shift and requires weekend availability.

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 sufficient to perform non-repetitive analytical work.
Availability for the dinner shift and weekends.
Ability to lift, push, pull, and carry items weighing up to 70 pounds; this is required 75% of the time.
Ability to climb periodically and bend the knees when using the lower oven, approximately 5–10 times per day.
Full range of mobility and ability to travel 30–50 feet regularly throughout the day.
Ability to stand continuously during preparation, service, or expediting, usually all day.
Ability to hear equipment timers, communicate with staff, and see whether products are prepared appropriately.
Ability to understand and follow verbal and written instructions and communicate verbally and in writing.

Responsibilities

Check items against recipe cards and verify that use records are followed for food served.
Ensure food is presented efficiently and to quality standards.
Monitor line setup before meal functions to support efficient service.
Monitor equipment maintenance and adherence to the kitchen “clean as you go” policy.
Prepare food consistently according to recipe cards, production and portion standards, and server orders.
Start items prepared ahead of time without exceeding estimated needs.
Date food containers, rotate products according to SOP, and keep perishables at proper temperatures.
Check pars for shift use and determine preparation, freezer pulls, and line setup needs.
Identify out-of-stock items and possible shortages.
Help keep the buffet stocked.
Return unused food items to designated storage areas, covering and dating perishables.
Help develop actions to address food-cost problems and control food waste, loss, and usage according to SOP.
Train line cooks and ensure proper sanitation levels.