Prep Cook - Full Time - Woodie Fisher Denver

Sage Hospitality Group•Denver, CO

2d•Onsite

About The Position

Prepares food according to production requirements and quality standards while maintaining a safe, sanitary work environment. The role typically works morning shifts and requires weekend work. The position is open until 11/21/26 or until filled. Pay is $21–$22 per hour. The Prep Cook prepares a variety of meats, seafood, poultry, vegetables, and other foods for cooking using grills, ovens, fryers, and other kitchen equipment. The cook follows standard recipes, portion sizes, cooking methods, quality standards, and kitchen procedures; maintains a clean and hygienic workstation; and follows food storage, dating, rotation, temperature, nutrition, sanitation, and safety requirements. The role reports to the chef on duty and works with other kitchen staff, including assisting with kitchen closing.

Requirements

High school education or equivalent experience.
At least one year of experience in a food establishment.
Ability to work as a team member and communicate with kitchen staff.
Ability to lift, push, pull, and carry items, including food boxes and equipment weighing up to 70 pounds.
Ability to push and pull carts.
Ability to bend at the knees when using a 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 for preparation and service, generally throughout the day.
Moderate hearing ability to hear equipment timers and communicate with other staff.
Excellent vision to assess whether products are properly prepared.
Moderate comprehension and literacy to read usage logs and special requests.

Responsibilities

Consult the daily prep list at the beginning of each shift and complete assigned tasks.
Prepare meats, seafood, poultry, vegetables, and other foods for cooking using kitchen equipment.
Follow standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
Maintain a clean and sanitary workstation and kitchen equipment, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat-top ranges, and refrigeration equipment.
Close the kitchen properly by following the kitchen-station closing checklist and helping others close the kitchen.
Attend scheduled employee meetings and contribute suggestions for improvement.
Immediately report equipment or food-quality problems and product shortages to the chef on duty.
Use standard recipe cards to prepare all products.
Return unused food to designated storage areas and cover and date perishable products.
Date food containers, rotate products according to inventory operating procedures, and ensure perishables are kept at appropriate temperatures.
Respond to, report, and follow instructions from the executive chef or chef.
Comply with nutrition, sanitation, and safety standards.
Report safety issues to the chef on duty.

Benefits

Medical, dental, and vision insurance for full-time team members.
Health savings and flexible spending accounts.
Basic life and AD&D insurance.
Paid vacation, sick time, and holidays.
Eligibility to participate in the company 401(k) plan with employer match.
Employee assistance program.
Tuition reimbursement.
Free onsite parking or a complimentary RTD MyRide pass.
Discounts at hotels, restaurants, and more.
Eligibility to participate in the employee referral bonus program, with up to $1,000 per referral.