Line Cook

Sage Hospitality; Raleigh (NC); On-site; USD 24,000 - 25,000; Full time

Job summary

Sage Hospitality Group is seeking a Line Cook for Indigo Raleigh in North Carolina. The role ensures on-line service quality and sanitation, with responsibilities from recipe adherence to line setup and stock rotation.

Ideal candidates have 1–2 years of relevant experience and a high school diploma. You will work in a fast-paced kitchen environment, contributing to guest satisfaction and operation efficiency.

Qualifications

• High school education or equivalent.
• Experience: 1–2 years in a related position with this company or others.
• Knowledge of cooking and kitchen practices.

Responsibilities

• Check items against recipe cards and ensure proper use records.
• Monitor line setup for efficiency during meal periods.
• Maintain kitchen sanitation and 'clean as you go' policy.
• Prepare food to recipe standards and production guidelines.
• Rotate perishables and date containers per SOP.
• Manage stock levels and assist on-set buffet needs.
• Note shortages and assist in cost-control plans.

Skills

Cooking knowledge

Knowledge of kitchen practices

Education

High school education

Job description

Why us?

Sage Hospitality Group is set to hire aLine Cookto join us at the newly openedIndigo Raleigh in North Carolina!

As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.

We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We’re not afraid to forge our own path. After all, it’s what industry leaders do. That’s why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do—it’s really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us!

Job Overview

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

Responsibilities

• 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.

Qualifications

Education/Formal Training

High school education or equivalent.

Experience

Experience 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

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

Salary

USD $17.50 - USD $18.50 /Hr.