Line Cook

Sage Restaurant Group; Springfield (MO); On-site; USD 30,000 - 40,000; Full time

Job summary

Join a leading restaurant group as a culinary team member, ensuring quality food service and maintaining kitchen efficiency. You'll work with award-winning chefs in a dynamic environment, focusing on creativity and attention to detail. Ideal candidates will have a high school diploma and some experience in a kitchen setting.

Benefits

Great benefit package

Qualifications

• One to two years of related experience required.

Responsibilities

• Ensure food is presented efficiently and with quality.
• Maintain equipment and enforce the kitchen's 'clean as you go' policy.
• Assist in planning to control food costs and waste.

Skills

Knowledge of cooking practices

Analytical work

Education

High school diploma or equivalent

Job description

Come work with our award-winning Chefs and team to cultivate a memorable dining experience for our guests.

Hotel Vandivort offers a great benefit package and more, making it the perfect fit for someone whose creativity and attention to detail align with our brand. We look forward to working with you.

Job Overview

Ensure proper service through quality control, training of line cooks, and maintaining proper sanitation levels.

Responsibilities

• Check all items against recipe cards and verify use records for all served items, ensuring food is presented efficiently and with quality.
• Monitor line setup before all meal functions to maximize efficiency during meal periods.
• Maintain equipment and enforce the kitchen's "clean as you go" policy.
• Prepare food of consistent quality following recipe cards, production, and portion standards, based on server dupe.
• Start pre-prepared food items, avoiding overproduction.
• Date and rotate all food containers according to SOP, ensuring perishables are stored at proper temperatures.
• Check pars for shift use, plan necessary preparations, and set up the line accordingly.
• Note out-of-stock items or shortages.
• Return unused food to proper storage, covering and dating perishables.
• Assist in planning and implementing actions to control food costs, waste, and usage as per SOP.

Qualifications

Education/Formal Training

High school diploma or equivalent.

Experience

One to two years of related experience, either within our company or elsewhere.

Knowledge/Skills

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

Physical Demands

The physical requirements include lifting, pushing, pulling, and carrying items up to 70 lbs, with periodic climbing, bending, and full mobility needed throughout the day.

Continuous standing during preparation and service hours, with the ability to hear timers and communicate effectively.

Visual acuity to ensure proper food preparation, with temperature conditions ranging from -10°F in freezers to over 100°F on the front line.

Ability to understand and follow instructions verbally and in writing.