Line Cook
Sage Hospitality Group • Savannah, GA12d • Onsite
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Line Cook
Sage Hospitality Group•Savannah, GA
•Onsite
About The Position
The Line Cook ensures proper service from the front line through quality control, training of line cooks, and maintaining proper sanitation levels. The role prepares food consistently according to recipe cards, production and portion standards, and server orders. It also supports efficient meal service, food storage and rotation, buffet stocking, and food-cost and waste control. The position is based at Perry Lane Hotel, a 167-room Luxury Collection Hotel in Savannah’s historic district with three food and beverage venues. The hotel describes its team culture as welcoming, creative, polished, service-oriented, and focused on creating memorable guest experiences.
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 to perform non-repetitive analytical work.
- Ability to lift, push, pull, and carry items weighing up to 70 pounds regularly.
- 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 and communicate with other staff.
- Ability to 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 use records for food served and presentation quality.
- Monitor line setup before meal functions to support efficiency during meal periods.
- Monitor equipment maintenance and compliance with the kitchen’s “clean as you go” policy.
- Prepare food consistently according to recipe cards, production and portion standards, and server orders.
- Start advance-preparation food items while avoiding preparation beyond estimated needs.
- Date food containers and rotate food according to SOP; 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.
- Assist with keeping the buffet stocked.
- Return unused food items to designated storage areas for the next shift, covering and dating perishables.
- Assist with plans and actions to correct food-cost problems and control food waste, loss, and usage according to SOP.
Benefits
- Sage hotel and restaurant discounts across the US
- Marriott discounts
- Medical, vision, and dental insurance
- 401K
- Free shift meal
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
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