Sage Restaurant Group Prep Cook in Denver, Colorado
Join our amazing team!
As one of Denver's top restaurants, Departure is seeking a dedicated Prep Cook. We are a multi outlet operation serving breakfast, brunch, dinner, in-room dining banquets and a rooftop bar.
We are looking for someone who wants to grow their career and skills in a very fast paced, results driven, professional environment.
Work with brand culinary director, James Beard semi-finalist and Top Chef Gregory Gourdet.
This job is challenging and rewarding. The career opportunities that come with joining our team are endless. As part of Sage Restaurant Group, we focus on building \"independent\" restaurants and lounges bordering our hotels in prime locations. We connect with the people that live and work in the communities we serve by providing highly designed, innovative, locally-focused food and beverage experiences. We are a growing company with concepts nationwide.
Come be a part of the team that makes this magic happen!
Departure Cherry Creek
We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
Dealing with Ambiguity
Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.
Genuinely cares about people; is concerned about their work and non-work problems; is available and ready to help; is sympathetic to the plight of others not as fortunate; demonstrates real empathy with the joys and pain of others.
Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.
Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.
Minimal hearing necessary to hear equipment, timers, etc.
Moderate vision required to check quality and portions of food.
Moderate comprehension and literacy required to read recipe cards and procedures.
Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.
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 have moderate hearing to hear equipment timers and communicate with other staff.
Must have excellent vision to see that product is prepared appropriately.
Must have moderate comprehension and literacy to read use records and all special requests.
Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs.
Pushing and pulling carts is required.
Bending/kneeling: Regular bending to lift items and supplies. Periodic kneeling.
Mobility: Regularly moves all around kitchen.
Continuous standing: To complete a task, may be stationary for short periods of time.
Periodic climbing required.
High school education or equivalent experience.
Minimum one year food service or related work.
Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.
Protective Clothing: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift.
Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
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.
Full Time - Regular