Geraldine's Line Cook - PM Shifts - Hotel Van Zandt - Austin, Tx

Sage Hospitality Group; Austin (TX); On-site; USD 35,000 - 50,000; Full time

Job summary

Sage Hospitality Group is seeking a PM Line Cook for Geraldine’s at Hotel Van Zandt in Austin, Texas. The role requires maintaining food quality, ensuring efficiency during meal functions, and adhering to kitchen standards. Candidates should have a high school education or equivalent and one to two years of related experience. The work environment is indoors, with temperatures reaching extremes, and demands physical capabilities including lifting up to 70 lbs. Join a dedicated team focused on delivering high-quality service.

Qualifications

• 1-2 years of employment in a related position.
• Ability to perform non-repetitive analytical work.

Responsibilities

• Check items against recipe cards and ensure quality.
• Monitor line setup for efficiency.
• Prepare food according to standards.

Skills

Knowledge of cooking practices and kitchen procedures

Education

High school education or equivalent

Job description

Sage Hospitality Group is hiring a PM Line Cook for Geraldine’s at Hotel Van Zandt in Austin, Texas.

Responsibilities

• Check all items against recipe cards, verify use records, and ensure food is presented efficiently and with quality.
• Monitor line setup prior to meal functions for maximum efficiency.
• Maintain equipment and kitchen “clean as you go” policy.
• Prepare food of consistent quality following recipe cards and production/portion standards.
• Start food items prepared ahead of time, avoiding overproduction.
• Date containers and rotate perishables per SOP, keeping them at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull, and line set up.
• Note out‑of‑stock items or possible shortages.
• Assist in keeping buffet stocked.
• Return unused food items to designated storage, covering/date per perishables.
• Assist in setting plans and actions to correct food cost problems; control food waste, loss, and usage per SOP.

Education / Formal Training

High school education or equivalent.

Experience

One to two full years of employment in a related position with this company or other organization(s).

Knowledge / Skills

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

Physical Demands

• Lifting, pushing, pulling, and carrying food cases and equipment up to 70 lbs up to 75% of the time.
• Periodic climbing required.
• Bending knees required when using lower oven for cooking 5–10 times a day.
• Full range of mobility; ability to travel 30–50 feet regularly.
• Continuous standing during preparation, service, or expediting, usually all day.
• Must be able to hear equipment timers and communicate with staff.
• Must see that product is prepared appropriately; understand and follow verbal/written instructions.

Environment

Work indoors most of the day (95% of 8 hours). Freezer temperatures can reach -10°F. Front line temperatures can exceed 100°F.