Sage Hospitality Group

Develops and operates hotels and restaurants

Kitchen-Line Cook 1

Culinary & Kitchen ProductionPosted on Nov 5

Full-timeSonoma, CA, USA$25.44 /hrIn-person

About the Job

Requirements

One to two full years of employment in a related position with the company or another organization is required.
Knowledge of cooking and kitchen practices and procedures is required to perform non-repetitive analytical work.
A high school education or equivalent is required.
Must be able to lift, push, pull, and carry items weighing up to 70 pounds, including food cases and small equipment, for 75% of the time.
Periodic climbing is required.
Must bend the knees when using the lower oven, approximately 5–10 times a day.
Must have full mobility and be able to travel 30–50 feet regularly throughout the day.
Must be able to stand continuously during preparation, service, or expediting, usually all day.
Must be able to hear equipment timers and communicate with other staff.
Must be able to see that products are prepared appropriately.
Must be able to understand and follow verbal and written instructions and communicate verbally and in writing.

Responsibilities

Check items against recipe cards, verify that use records are followed for all items served, and ensure food is presented efficiently and with quality.
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 consistently high-quality food 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, ensuring perishables are kept at proper temperatures.
Check pars for shift use and determine necessary preparation, freezer pulls, and line setup.
Note out-of-stock items or 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.
Ensure proper service from the front line through quality control, train line cooks, and ensure proper sanitation levels.

Why us?

Nestled in the heart of Sonoma and mere steps from the unique charm and history of its Plaza, The Lodge brings this enchanting town to life in an authentic and nuanced way. Hand-crafted touches pay homage to centuries of local craftspeople. Programming emphasizes the process, resulting in a deeper appreciation for the finished product — be it wine, art, or olive oil. Welcoming associates display pride and love for the region…a sentiment that is all but infectious. And tightly woven community connections ensure our Sonoma resort guests feel like locals, and locals feel like friends.

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 $25.44 - USD $25.44 /Hr.

Compensation: 25.44 to 25.44 (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

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