Sage Hospitality Group - Line Cook - Santa Monica, California Sage Hospitality Group is set to hire a service-focused Line Cook to join The Surfing Fox team in providing exceptional guest experiences at The Pierside Santa Monica.
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 by providing genuine service, building relationships with our guests, and creating unforgettable experiences.
Job Overview
To ensure proper service from the front line through quality control, training of line cooks, and ensuring 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.
Return all food items not used on next shift to designated 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 and 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 the product is prepared appropriately. Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing.
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
Health savings and flexible spending accounts
Basic Life and AD&D insurance
Paid time off for vacation, sick time, and holidays
Eligible to participate in the Company's 401(k) program with employer matching
Employee Assistance Program
Tuition Reimbursement
Great discounts on Hotels, Restaurants, and much more.
Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.
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