Line Cook

Sage Hospitality Group; Savannah (GA); Sur place; USD 18 000 - 25 000; Plein temps

Avantages offerts par ce poste

Sage hotel & restaurant discounts跨US

Marriott discounts

Medical, Vision, & Dental Insurance

401K

Free Shift Meal

Résumé du poste

Perry Lane Hotel in Savannah, GA is seeking welcoming, creative and polished kitchen team members to join our busy culinary operation. You will help deliver high-quality dishes in a fast-paced environment and uphold our standards of sanitation and consistency.

Experience of 1–2 years in a related kitchen role is typical; a High school diploma or equivalent is required; knowledge of cooking practices is valued. The role offers benefits and growth opportunities within the Sage hospitality family.

Qualifications

• High school education or equivalent.
• 1–2 years of related kitchen experience.

Responsabilités

• Check recipes and ensure items follow production standards.
• Monitor line setup for efficiency during meal periods.
• Maintain sanitation and equipment cleanliness per SOP.
• Prepare food following recipe cards and standards.
• Rotate and label perishables and manage storage.
• Assist in keeping buffet stocked and returning unused items.
• Identify shortages and assist in cost-control measures.

Connaissances

Cooking knowledge

Formation

High school education or equivalent

Description du poste

Stationed in the midst of Savannah’s historic district, Perry Lane Hotel invites guests to immerse themselves in all that is Savannah. Combining regional and contemporary aesthetics, this Luxury Collection Hotel boasts 167 elegant guest rooms and three lively food and beverage venues. Perry Lane Hotel is where true southern warmth endures as we genuinely connect with our guests. Rather we are welcoming a long-weekend adventurer, a business traveler, or a Savannah sophisticate, we are setting the tone for our guest’s entire stay, and we do so with creative spark and worldly elegance.

Perry Lane Hotel seeks welcoming, creative and polished team members with a heart of service. We passionately strive to be the best and create excellence in everything we do. We are known among our team, our guests and our communities as leaders in our field who are authentic, humble and innovative operators driven to anticipate needs and exceed expectations.

The Perks

• Sage hotel & restaurant discounts across the US
• Marriott discounts
• Medical, Vision, & Dental Insurance
• 401K
• Free Shift Meal

At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage team members execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.

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 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

• 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.