AM Line/Prep Cook

Sage Hospitality Group; Denver (CO); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player in hospitality is seeking a dedicated AM Line/Prep Cook to join their team. This exciting role offers the chance to prepare delicious farm-to-table dishes in a vibrant kitchen environment. You'll work collaboratively with a talented team, ensuring that every dish meets high standards of quality and presentation. Enjoy a rewarding experience with competitive pay, health benefits, and opportunities for professional growth. If you're passionate about food and service, this is the perfect opportunity to elevate your culinary career!

Benefits

Medical, dental, & vision insurance

Health savings and flexible spending accounts

Paid time off for vacation, sick time, and holidays

401(k) program with employer matching

Employee Assistance Program

Tuition Reimbursement

Great discounts on Hotels and Restaurants

Eligible for Employee Referral Bonus Program

Qualifications

• Minimum one-year food service or related work experience required.
• High school education or equivalent experience needed.

Responsibilities

• Prepare a variety of food items while maintaining quality standards.
• Comply with nutrition and sanitation regulations and safety standards.

Skills

Teamwork

Communication

Education

High School Diploma or Equivalent

Job description

Join to apply for the AM Line/Prep Cook role at Sage Hospitality Group

3 days ago Be among the first 25 applicants

Join to apply for the AM Line/Prep Cook role at Sage Hospitality Group

Position starting rate $19 - $20 per hour + Service Charges

Job Close Date June 5, 2025 or until filled

Interested in bridging the gap between farmer and consumer? Look no further than Mercantile, Chef Alex Seidel’s dining room and marketplace that encompasses approachability and transparency. Become a part of the team that connects farmer to shepherd to chef to server, to showcase the farm to table dishes that Mercantile celebrates.

Do you crave a career where you can deliver delectable experiences paired with thoughtful and caring service? Apply today!

A Rewarding Experience

• Eligible to participate in property service charge pool
• Complementary RTD EcoPass
• Medical, dental, & vision insurance
• Health savings and flexible spending accounts
• Basic Life and AD&D insurance
• Paid time off for vacation, sick time, and holidays
• Eligible to participate in the Company’s 401(k) program with employer matching
• Employee Assistance Program
• Tuition Reimbursement
• Great discounts on Hotels, Restaurants, and much more
• Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.
  
  
  

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

• Complete opening and closing checklists.
• Refer to Daily Prep List at the start of each shift for assigned duties.
• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Promptly reports equipment and food quality problems to chef on duty
• Inform chef on duty immediately of product shortages.
• Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
• Performs other related duties as assigned by the chef or manager-on-duty.
• Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
• Date all food containers and rotate as per the BOH General Operating Procedures and Inventory SOPs, making sure that all 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
  
  
  

Education/Formal Training

High school education or equivalent experience.

Experience

Minimum one-year food service or related work.

Knowledge/Skills

• Requires an ability to work as a team member and an ability to communicate with kitchen staff.
  
  
  

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting, pushing, pulling and carrying All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.
• Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing -during preparation, during service hours or during expediting, usually all day.
• Must have moderate hearing to hear equipment timers and communicate with other staff.
• Must have excellent vision to see that product is prepared appropriately.
• Must have moderate comprehension and literacy to read use records and all special requests.
• Lifting, pushing, pulling and carrying. Position regularly involves lifting food cases and metros weighing up to 70 lbs. Pushing and pulling carts is required.
• Bending/kneeling Regular bending to lift items and supplies. Periodic kneeling.
• Mobility Regularly moves all around kitchen.
• Continuous standing To complete a task, may be stationary for short periods of time.
• Periodic climbing required.
  
  
  

Environment

Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

USD $19.00 - USD $20.00 /Hr.

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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