Breakfast Cook

Sage Hospitality Group; Charlotte (NC); On-site; USD 28,000 - 42,000; Full time

Job summary

Sage Hospitality Group in Charlotte, NC, is seeking a friendly and skilled kitchen team member to support the front-line line cook tasks at The Golden Owl Tavern inside the UNC Charlotte Marriott.

The role requires a high school education and 1-2 years of related hotel/restaurant experience; you will follow recipes, maintain sanitation, monitor line setup, and assist in stock, with potential for growth.

Qualifications

• High school education or equivalent.
• Experience required: 1–2 years in a related hotel/restaurant role.
• Relevant professional experience encouraged.
• Knowledge of cooking and kitchen practices and procedures.

Responsibilities

• Check items against recipe cards and ensure proper use records.
• Monitor line setup for maximum efficiency during service.
• Maintain kitchen sanitation and 'clean as you go' policy.
• Prepare food following recipe cards and standards.
• Start items prepared ahead and manage portions to meet needs.
• Rotate perishables and date containers per SOP.
• Assist in keeping buffet stocked and reduce waste.
• Return unused items with proper dating and storage.

Skills

Cooking knowledge

Education

High school education or equivalence

Job description

Why us?

If you are looking for a fun and creative team, then look no more!! The Golden Owl Tavern is located inside the UNC Charlotte Marriott, and we are looking for you! COME JOIN OUR NEST! come and serve up some southern hospitality with a new twist! We are seeking smiling hosts and there is nowhere better to have to fun than in our Golden Owl Tavern. Our team is genuine and humble, innovative, and flexible hours. YOU BELONG HERE! Our goal is to exceed the expectations of our teams and guests by creating a exciting and FUN working environment!

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 1-2 consistent years of employment in a related position within a hotel or restaurant environment

Seeking candidates with relevant professional experience.

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.