Cook - Free Parking!

Sage Hospitality; New Orleans (LA); On-site; USD 21,000 - 28,000; Full time

Benefits offered by this job

Fun work environment

Health & welfare plans

Discounted room rates

Corporate discounts on home insurance

Community-oriented

Job summary

Sage Hospitality Group is hiring a line cook to prepare food items per production standards and recipes, while maintaining a safe, sanitary kitchen environment. The role supports smooth service with accurate portioning and timely prep, ensuring quality through each shift.

The ideal candidate has at least one year of food service experience, basic kitchen knowledge, and the ability to work in a fast-paced team. This on-site position offers a dynamic restaurant-hospitality setting.

Qualifications

• High school education or equivalent experience.
• Minimum one year food service experience.
• Knowledge of kitchen practices and procedures.

Responsibilities

• Prepare food of consistent quality following recipe cards and production standards.
• Start items prepared ahead of time to match estimated needs.
• Date and rotate perishables; ensure proper temperatures.
• Check pars for shift use; determine prep and line setup.
• Note out-of-stock items or shortages.
• Keep buffet stocked and accessible throughout service.
• Return unused items to storage with date and cover.

Skills

Cooking knowledge

Food safety

Teamwork

Job description

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