Benicia's Kitchen- Line Cook I

Sage Hospitality Group; California; On-site; USD 30,000 - 40,000; Full time

Job summary

The Lodge Sonoma, operated by Sage Hospitality Group, seeks a skilled kitchen professional to ensure service quality from the front line through quality control, and to train line cooks while upholding sanitation standards.

Responsibilities include recipe-card checks, efficient line setup, proper portioning, and adherence to SOPs for temperature control and waste reduction. Experience in a similar role is preferred.

Qualifications

• Knowledge of cooking practices and kitchen procedures.
• Ability to follow recipes and food safety standards.

Responsibilities

• Check items against recipe cards and ensure use records are followed.
• Monitor line setup for efficient service during meals.
• Maintain kitchen sanitation and the 'clean as you go' policy.
• Prepare food to recipe standards with correct portions.
• Start pre-prepared items and avoid overproduction.
• Rotate perishables and date containers per SOP.
• Keep buffet stocked and note shortages.
• Return unused items to proper storage with date labeling.
• Assist in planning actions to control food costs and reduce waste.

Skills

Culinary knowledge

Education

High school diploma or GED

Job description

Why us?

Nestled in the heart of Sonoma and mere steps from the unique charm and history of its Plaza, The Lodge brings this enchanting town to life in an authentic and nuanced way. Hand-crafted touches pay homage to centuries of local craftspeople. Programming emphasizes the process, resulting in a deeper appreciation for the finished product - be it wine, art, or olive oil. Welcoming associates display pride and love for the region... a sentiment that is all but infectious. And tightly woven community connections ensure our Sonoma resort guests feel like locals, and locals feel like friends.

Job Overview

To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.

Responsibilities

• Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
• Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
• Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
• Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
• Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up.
• Note any out-of-stock items or possible shortages.
• Assist in keeping buffet stocked.
• Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.

Qualifications

Education/Formal Training

High school education or equivalent.

Experience

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Knowledge/Skills

• Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.

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: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time.
• Periodic climbing required.
• 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 be able to hear equipment timers and communicate with other staff.
• Must be able to see that product is prepared appropriately. Lifting, pushing, pulling and carrying.
• Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing.

Environment

Inside 95% of 8 hours. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

Salary

USD $25.44 - USD $25.44 /Hr.