PM Line Cook

Sage Hospitality Group; Pittsburgh (Allegheny County); On-site; USD 19,286 - 24,796; Full time

Benefits offered by this job

Medical, Dental, & Vision Insurance

401(k) with 100% Employer Match

Paid Vacation and Sick Time

Job summary

Sage Hospitality Group's Atterbury Hotel in Pittsburgh is seeking a line cook to ensure proper service from the front line through quality control and sanitation, collaborating with a culinary team. You will follow recipe cards, maintain station readiness, manage temperatures, and support banquet and catering operations.

The role requires 1–2 years of related experience and a high school education, with a passion for fresh ingredients in a fast-paced environment.

Qualifications

• High school education or equivalent.
• 1–2 years of related kitchen experience with this company or others.
• Knowledge of cooking practices and kitchen procedures.

Responsibilities

• Check items against recipe cards and ensure proper use records and quality presentation.
• Monitor line setup for maximum efficiency during meal periods.
• Maintain sanitation standards and enforce 'clean as you go' policy.
• Prepare food following recipes and production standards, with accurate portions.
• Coordinate prep and storage, rotate perishables, and manage stock levels.

Skills

Knowledge of cooking

Education

High school education or equivalent

Job description

Why us?

When you are looking for a new job, you know in your heart you want to work where you belong. The Atterbury Hotel, managed by Sage Hospitality, may just be your ideal location. We are the architects of experience creating a friendly, supportive culture that is intriguing and refreshing to those who are seasoned in hospitality as well as those putting their toes in the water for the first time. Let us be your guide.

Craft your skills by joining forces with this top-notch culinary team. Enjoy working with fresh, local ingredients and inspired menus to provide a journey to our guest’s palette. We have not one, but two kitchens to service our full Catering, The Drafting Room Restaurant and Bar, In-Room Dining, and Concierge Lounge. There are many moving pieces to the operation. With a passion for food, knife skills, and teamwork you could be the perfect fit. Could this be where you belong?

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

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.

Benefits

The Perks Fully Loaded for Full Time Ambassadors:

• Medical, Dental, & Vision Insurance
• 401(k) with 100% Employer Match
• Paid Vacation and Sick Time