Geraldine's Prep Cook - AM Shifts

Sage Hospitality•Austin, TX

3d•Onsite

About The Position

Sage Hospitality Group is hiring an AM Prep Cook for Geraldine's, located within the Hotel Van Zandt in Austin, Texas. This role involves preparing food items according to production requirements and quality standards while maintaining a safe and sanitary work environment. Hotel Van Zandt is an independent hotel in Austin's Rainey Street District, known for its live music, vibrant atmosphere, and dynamic guest experiences. Sage Hospitality Group is committed to enriching lives, empowering employees, and fostering personal and professional growth.

Requirements

High school education or equivalent experience.
Minimum one-year food service or related work experience.
Ability to work as a team member.
Ability to communicate with kitchen staff.
Lifting, pushing, pulling, and carrying food and small equipment up to 75% of the time.
Bending of the knees when using the lower oven for cooking, 5-10 times a day.
Full range of mobility and ability to travel 30-50 feet on a regular basis throughout the day.
Continuous standing during preparation, service hours, or expediting.
Moderate hearing to hear equipment timers and communicate with other staff.
Excellent vision to see that product is prepared appropriately.
Moderate comprehension and literacy to read, use records, and understand special requests.
Regularly involves lifting food cases and metros weighing up to 70 lbs.
Pushing and pulling carts is required.
Regular bending to lift items and supplies.
Periodic kneeling.
Regularly moves all around the kitchen.
Continuous standing; may be stationary for short periods.
Periodic climbing required.

Responsibilities

Complete opening and closing checklists.
Refer to Daily Prep List at the start of each shift for assigned duties.
Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking.
Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
Portion food products prior to cooking according to standard portion sizes and recipe specifications.
Maintain a clean and sanitary work station area, including equipment.
Close the kitchen properly and follow the closing checklist for kitchen stations.
Assist others in closing the kitchen.
Attend all scheduled employee meetings and bring suggestions for improvement.
Promptly report equipment and food quality problems to the chef on duty.
Inform the chef on duty immediately of product shortages.
Use the Standard Recipe Card for preparing all products.
Return all food items not used on the next shift to designated storage areas, ensuring proper covering and dating of perishables.
Date all food containers and rotate as per BOH General Operating Procedures and Inventory SOPs, ensuring perishables are kept at proper temperatures.
Answer, report, and follow executive or sous chef’s instructions.
Clean up station and take care of leftover food.
Comply with nutrition and sanitation regulations and safety standards.
Report any safety issues to the chef on duty.
Maintain a positive and professional approach with coworkers and customers.