Line Cook — Luxury Hotel Kitchen, Fast-Paced & Precise

Sage Hospitality Group; Denver (CO); On-site; USD 23,000 - 32,000; Full time

Benefits offered by this job

Medical, dental, & vision insurance

Health savings and flexible spending

Basic Life and AD&D insurance

Paid time off for vacation, sick time,

401(k) with employer matching

Employee Assistance Program

Tuition Reimbursement

Hotel discounts (Sage)

One hot meal per shift

Discounted parking

Employee Referral Bonus up to $1,000

Job summary

Sage Hospitality Group is seeking a line cook at Hotel Clio in Denver's Cherry Creek North. You will ensure proper service from the front line through quality control, training of line cooks, and maintaining sanitation levels.

The role requires 1–2 years of related kitchen experience, high school or equivalent education, and knowledge of cooking practices. Competitive benefits and a dynamic team environment are provided.

Qualifications

• Knowledge of cooking and the practices and procedures of a kitchen.
• Experience in a related position is preferred.

Responsibilities

• Check items against recipe cards and verify use records for all items served.
• Monitor line setup prior to meal functions to ensure efficiency.
• Maintain kitchen cleanliness and the 'clean as you go' policy per SOP.
• Prepare food of consistent quality following recipes and standards.
• Start ahead items and avoid over-prepping.
• Date all food containers and rotate perishables as per SOP, and maintain proper temperatures.
• Check pars for shift use and determine prep, freezer pull, and line setup.
• Note any out-of-stock items or shortages.
• Assist in keeping buffet stocked and organized.
• Return unused food items to storage with cover/date.
• Assist in planning actions to correct food cost problems and reduce waste.

Skills

Cooking knowledge

Education

High school education or equivalent

Job description

Sage Hospitality Group is seeking a line cook at Hotel Clio in Denver's Cherry Creek North. You will ensure proper service from the front line through quality control, training of line cooks, and maintaining sanitation levels.

The role requires 1–2 years of related kitchen experience, high school or equivalent education, and knowledge of cooking practices. Competitive benefits and a dynamic team environment are provided.