Sage Hospitality Group

Develops and operates hotels and restaurants

Lead Cook

Culinary & Kitchen ProductionPosted on Nov 5

Full-timeAlexandria, VA, USA$23 - $25 /hrIn-person

About the Job

Requirements

High school education or equivalent experience.
At least one year of food service or related work experience.
Knowledge of cooking and kitchen practices and procedures to perform non-repetitive analytical work.
Ability to lift, push, pull, and carry items weighing up to 70 pounds; these activities are required regularly for about 75% of the time.
Ability to climb periodically and bend the knees when using the lower oven 5–10 times a day.
Full range of mobility and ability to travel 30–50 feet regularly throughout the day.
Ability to stand continuously during preparation, service, or expediting, usually all day.
Ability to hear equipment timers, see that products are prepared appropriately, understand and follow verbal and written instructions, and communicate verbally and in writing.
Ability to work indoors for the full eight-hour shift, including freezer temperatures as low as -10 degrees and front-line temperatures above 100 degrees.

Responsibilities

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 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 with plans and actions to correct food-cost problems and control food waste, loss, and usage according to standard operating procedures.

Why us?

You Belong Here

Job Overview

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

Responsibilities

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

Minimum one year food service or related work.

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 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

Salary

USD $23.00 - USD $25.00 /Hr.

Compensation: 23 to 25 (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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