Seasonal Line Cook

Sage Hospitality Group; Asbury Park (NJ); On-site; USD 30,000 - 45,000; Full time

Job summary

A leading hospitality group seeks a dedicated culinary team member to ensure quality service and operational standards in the kitchen. This role involves monitoring food preparation, training staff, and maintaining kitchen efficiency while offering growth opportunities in a dynamic environment.

Benefits

Medical, Dental, & Vision Insurance

401(k) program with employer matching

Employee Assistance Program

Discounts on Hotels and Restaurants

Qualifications

• Experience required: 1-2 years in a related position.
• Familiarity with kitchen practices essential.

Responsibilities

• Check items against recipe cards and ensure proper presentation.
• Monitor line setup before meal functions.
• Prepare food of consistent quality per standards.

Skills

Knowledge of cooking

Education

High school education or equivalent

Job description

Why us?

At Sage Hospitality Group, we’re not just hiring—we’re building a team of bold, forward-thinking leaders with a passion for innovation and a drive to disrupt the status quo. We’re not looking for someone simply seeking a job—we’re looking for power players with ambition, heart, and the desire to grow into something greater.

At Sage, opportunity is everywhere. We create space for both professional growth and personal fulfillment, always keeping sight of what makes us human—our passions, our well-being, and our purpose.

We aim to attract and retain individuals who are not only passionate about hospitality but also deeply engaged in our culture—people who are excited to enrich lives, one extraordinary experience at a time.

Founded on a spirit of bold individuality, Sage Hospitality Group has blazed its own trail to create some of the world’s most exceptional hotels, restaurants, and guest experiences. But none of that would be possible without people like you—people who follow their own path, who are curious, driven, community-minded, and never content to stand still.

At Sage, we don’t wait for change—we make it. If that sounds like you, then you belong here.

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

Full-time employees are eligible for:

• Medical, dental, & vision insurance
• Eligible to participate in the Company’s 401(k) program with employer matching
• Health savings and flexible spending accounts
• Basic Life and AD&D insurance
• Company-paid short-term disability
• Paid FMLA leave for up to a period of 12 weeks
• Employee Assistance Program
• Great discounts on Hotels, Restaurants, and much more.