Cook (AM/PM) - Free Parking!

Sage Hospitality; New Orleans (LA); Presencial; USD 30 000 - 42 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Fun work environment

Health & welfare plans

Discounted room rates

Corporate discounts on home insurance,

Community-oriented

Resumo da oferta

Sage Hospitality in New Orleans seeks a dedicated line cook to prepare food items in line with production requirements and quality standards.

Maintain a safe, sanitary kitchen; follow recipes; manage portions and station setup; and assist in minimizing waste and controlling costs.

Applicants should have at least one year of food service experience and solid knowledge of kitchen practices suitable for a hotel environment.

Qualificações

• Knowledge of cooking and the practices and procedures of a kitchen.
• Ability to follow SOPs and maintain quality standards.
• Food safety and sanitation awareness.

Responsabilidades

• Prepare food of consistent quality following recipe cards and production and portion standards.
• Start items ahead of time and avoid over-preparation.
• Date and rotate perishables; maintain proper temperatures.
• Check pars for shift use and line setup.
• Note out-of-stock items and assist in keeping buffet stocked.
• Return unused items to storage with proper labeling.
• Assist in plans to control food costs and reduce waste.

Conhecimentos

Cooking knowledge

Kitchen SOPs

Formação académica

High school education or equivalent

Descrição da oferta de emprego

Why us?

Sage has moved beyond cookie cutter to light the way-not for what our hotels "should be", but "could be". At Sage Hospitality Group, we're looking for people who aren't afraid to step a little outside of the box. Our associates are the best in the business. Smart and calculated, authentic and different, creative and independent.

Job Overview

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

Responsibilities

• 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

• Minimum one year food service or related work.

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

Benefits

• Fun & Exciting Work Environment
• Competitive Health & Welfare Plans
• Discounted Room Rates for Choice & Sage Properties
• Negotiated Corporate Discounts on Home Insurance, Movie Tickets, Flowers & more
• Community-Oriented