Line Cook

Sage Hospitality Group; Alexandria (VA); On-site; USD 35,000 - 52,000; Full time

Job summary

Sage Hospitality Group in Alexandria, VA is seeking a full-time line cook to produce high-quality dishes on the front line. You will follow recipe cards, prepare items to standards, and support servers during peak service.

Work in a fast-paced kitchen with emphasis on sanitation, proper storage, and team communication. Requires 1–2 years of related experience and a high school diploma or equivalent.

Qualifications

• Knowledge of cooking and the practices and procedures of a kitchen.
• Experience in a kitchen role preferred (1–2 years).
• Ability to follow recipe cards and SOPs accurately.

Responsibilities

• Check all items against the recipe cards, verify use records and ensure quality presentation.
• Monitor line setup prior to meal functions for maximum efficiency.
• Monitor equipment maintenance and keep a 'clean as you go' policy.
• Prepare food of consistent quality following recipes and standards.
• Start items prepared ahead of time without exceeding needs.
• Date and rotate perishables, maintain proper temperatures.
• Check pars for shift use and determine necessary prep and line setup.
• Note out-of-stock items or shortages and assist with buffet stocking.
• Return unused food to storage, cover/date perishables.
• Assist in plans to correct food cost problems and minimize waste.

Skills

Cooking knowledge

Education

High school education or equivalent

Job description

You Belong Here!
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.

• 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.

Education/Formal TrainingHigh school education or equivalent.

ExperienceExperience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Knowledge/Skills

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

Physical Demands

• 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.

EnvironmentInside 95% of 8 hours. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.