Sage Hospitality Jobs

<html><head></head><body><strong>Why us? </strong><p style="margin: 0px;"><img style="display: block; margin-left: auto; margin-right: auto;" src="https://sagehospitality.icims.com/icims2/servlet/icims2?module=AppInert&action=download&id=4867&hashed=-1172257061" alt="EMPORIUM_logo_RGB_02212020_v6" width="366" height="134"></p><p style="margin: 0px;"></p><p style="margin: 0px;"></p><p style="text-align: center;"></p><p style="text-align: center;"><strong>AM Line Cook: </strong><strong>6am - 3pm ( </strong><strong>weekends

Job Information

Sage Hospitality Group Line Cook - $500 Sign-on Bonus in Fort Collins, Colorado

Why us?

AM Line Cook: 6am - 3pm ( weekends Required)

PM Line Cook: 2pm - 11pm

$500 Sign-on Bonus after 90-days

“One cannot think well, love well, sleep well, if one has not dined well.” Virginia Woolf

The Emporium engages a distinctively delectable experience for its guests. The Emporium: An American Brasserie is the cornerstone of The Elizabeth Hotel, serving hotel guests and the public and includes a full retail wine store where diners can pick out a bottle for dinner or order straight from the menu. What a concept! The Emporium sources foods locally, working with a local bakery and local growers.

As a team member of The Emporium, you are a part of something even bigger, Sage Restaurant Concepts. If your passion is creating magnetic and hospitable memories while taking part in a rewarding work environment, apply today!

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.

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.

Benefits

Full-time Benefits: (30+ hours worked on average per/week):

  • If the position receives tips: Supplemental pay: Tips

  • Medical, Dental, Vision insurance (average 30 hour per week to qualify for benefits)

  • Health savings and flexible spending accounts

  • Basic life and AD&D insurance

  • Short- & long-term disability

  • Mental health resources including an Employer Assistance Program (EAP)

  • Paid time off (PTO), sick pay, and holiday pay

  • Eligible to participate in the company’s 401(k) program with employer matching

  • Free Employee Meals (Wednesdays – Sundays)

  • Tuition Reimbursement

  • Discount rates on Sage and Marriott hotels and Sage Restaurants

  • Employee referral Bonus program ($500 for hourly roles and $1000 for salaried roles)

Part-time Benefits:

  • If the position receives tips: Supplemental pay: Tips

  • Mental health resources including an Employer Assistance Program (EAP)

  • Sick pay

  • Eligible to participate in the company’s 401(k) program with employer matching

  • Free Employee Meals (Wednesdays – Sundays)

  • Discount rates on Sage and Marriott hotels and Sage Restaurants

  • Employee referral Bonus program ($500 for hourly roles and $1000 for salaried roles)

ID: 2022-11689

Position Type: Regular Full-Time

Property : The Elizabeth Hotel

Outlet: Emporium Fort Collins

Category: Culinary

Min: USD $16.00/Hr.

Max: USD $18.00/Hr.

Tipped Position: No

Address : 111 Chestnut St

City : Fort Collins

State : Colorado

EOE Protected Veterans/Disability

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