Sage Hospitality Jobs

Job Information

Sage Hospitality Resources Line Cook III in Cleveland, Ohio

Why us?

Are you a cook who takes your craft to the next level? Do you have a knack for creating delicious plates that make the taste buds go crazy? Do you love being a part of Cleveland’s history and representing local specialties? If you answered “yes”, this might be the position for you!

We are looking for a Line cook who takes pride in their skill. We partner with local farmers and ranchers to bring our guests only the best and freshest Ohio culinary experiences.

At Sage Hospitality, we are looking for talented people who have a genuine passion for service. Our Core Values involve people and a desire for wanting them to succeed. We believe each member of our team has a key part to play in our delivery of outstanding service and memorable experiences for each guest. We want a restaurant and hotel that people want to come to not through.

Located in the heart of downtown Cleveland, our property is located near major mass transit and highway routes and walking distances from all downtown sporting and entertainment venues.

We dare to do differently. We strive to go beyond ordindary. Our team doesn’t fit the mold – We break it! Do you?

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.

  • 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.

ID: 2021-6283

Position Type: Regular Full-Time

Property : The Westin Cleveland

Outlet: Hotel

Category: Culinary

Address : 777 St Claire Ave NE

City : Cleveland

State : Ohio

EOE Protected Veterans/Disability

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