Sage Hospitality Group

Develops and operates hotels and restaurants

Line Cook

Culinary & Kitchen ProductionConfirmed live in the last 24 hours

Full-timeRaleigh, NC, USA$17.50 - $18.50 /hrIn-person

About the Job

Requirements

High school education or equivalent is required.
One to two full years of employment in a related position is required.
Knowledge of cooking and kitchen practices and procedures is required to perform non-repetitive analytical work.
The position requires regularly lifting, pushing, pulling, and carrying items weighing up to 70 pounds, including food cases and small equipment.
Periodic climbing is required.
Bending the knees is required when using the lower oven, approximately 5–10 times per day.
The position requires full mobility and the ability to travel 30–50 feet regularly throughout the day.
Continuous standing is required during preparation, service, or expediting, usually all day.
The employee must be able to hear equipment timers and communicate with other staff.
The employee must be able to see whether products are prepared appropriately.
The employee must be able to understand and follow verbal and written instructions, and communicate verbally and in writing.
The work is primarily indoors; freezer temperatures may reach -10 degrees, while front-line temperatures may exceed 100 degrees.

Responsibilities

Ensure proper service from the front line through quality control, training line cooks, and maintaining proper sanitation levels.
Check items against recipe cards, verify that use records are followed for all items served, and ensure food is presented efficiently and to a high-quality standard.
Monitor line setup before meal functions to ensure maximum efficiency during meal periods.
Monitor equipment maintenance and the kitchen clean-as-you-go policy to ensure strict adherence.
Prepare food of consistent quality according to recipe cards, production and portion standards, and server dupes.
Start food items prepared ahead of time while avoiding preparation beyond estimated needs.
Date food containers and rotate them according to standard operating procedures, keeping perishables at proper temperatures.
Check pars for shift use and determine necessary preparation, freezer pull, and line setup.
Note out-of-stock items and possible shortages.
Assist in keeping the buffet stocked.
Return unused food items to designated storage areas for the next shift, covering and dating perishables.
Assist in setting up plans and actions to correct food-cost problems and control food waste, loss, and usage according to standard operating procedures.

Why us?

Sage Hospitality Group is set to hire a Line Cook to join us at the newly opened Indigo Raleigh in North Carolina!

As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.

We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We’re not afraid to forge our own path. After all, it’s what industry leaders do. That’s why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do—it’s really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us!

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.

Salary

USD $17.50 - USD $18.50 /Hr.

Compensation: 17.5 to 18.5 (USD)

About the Company

Sage Hospitality Group

Develops and operates hotels and restaurants

Sage Hospitality Group develops, invests in, and manages hotels and restaurants, focusing on creating experiential lifestyle properties that become part of their local communities. They run hotels and run their own restaurants through Sage Restaurant Concepts, using an integrated approach that combines development, ownership, and operating expertise. Unlike many operators who only manage properties, Sage acts as a developer and investor for urban and resort markets and has rebuilt projects like Denver’s Union Station, showing a hands-on, destination-driven strategy rather than just a place to sleep. Their portfolio includes over 100 hotels and restaurants, and they continue to expand under new leadership with the goal of becoming the nation’s favorite lifestyle hospitality company and a preferred destination for guests and communities alike.

Company size: 1,001-5,000
Company stage: Not listed
Total funding: Not listed
Headquarters: Denver, CO
Founded: 1984

Recently Posted Jobs

Explore more opportunities at Sage Hospitality Group

See more jobs