Evening Line Cook: Craft Quality & Team Growth

Sage Restaurant Group; Denver (CO); On-site; USD 30,000 - 32,000; Full time

Benefits offered by this job

Employee Referral Program

Free Monthly RTD EcoPass

Sage Savings Deals

Short-term disability insured

Paid FMLA leave

Discounted hotel rates

Medical, Dental, Vision, 401K

Paid time off

Job summary

Hilton Denver City Center, part of Sage Hospitality Group, is hiring a kitchen professional to ensure frontline service quality and strong sanitation. You will train line cooks and supervise tasks from prep to plate, ensuring efficient operations.

The role emphasizes recipe adherence, proper portioning, and inventory awareness, with opportunities to contribute to cost controls and restaurant excellence.

Qualifications

• High school education or equivalent is required.
• 1–2 years of related kitchen experience preferred.
• Knowledge of cooking practices, kitchen procedures and sanitation.

Responsibilities

• Check items against recipe cards and ensure proper use records.
• Monitor line setup for efficiency during service periods.
• Maintain kitchen cleanliness and equipment upkeep per policy.
• Prepare food following recipes and standards for quality and portions.
• Start ahead items and avoid over-prepping based on demand.
• Label and rotate perishables; keep temps correct.
• Check pars for shift use and plan prep accordingly.
• Note out-of-stock items and potential shortages.
• Assist in keeping buffet stocked and presented.
• Return unused items to proper storage and cover perishables.
• Assist in cost-control measures to reduce waste and loss.

Skills

Culinary knowledge

Food safety

Team collaboration

Attention to detail

Education

High school diploma or equivalent

Tools

Kitchen equipment operation

Job description

Hilton Denver City Center, part of Sage Hospitality Group, is hiring a kitchen professional to ensure frontline service quality and strong sanitation. You will train line cooks and supervise tasks from prep to plate, ensuring efficient operations.

The role emphasizes recipe adherence, proper portioning, and inventory awareness, with opportunities to contribute to cost controls and restaurant excellence.