Line Cook
Sage Hospitality
PM Line Cook
Sage Hospitality Group is in search of a PM Line Cook to join the Food & Beverage Team at the Embassy Suites by Hilton Bethesda. Are you looking for a place that will inspire and challenge you? Let us be that place, as we show you the joys of working in hospitality!
This Embassy Suites by Hilton is a gateway to Bethesda, Rockville and the lively downtown DC scene. The team at the Embassy Suites by Hilton Bethesda Washington DC looks forward to sharing their experiences with you and can offer you an environment focused on learning and development. Come and choose your next career adventure at our Embassy Suites and not only have fun where you work but be a part of our unconventional, approachable, down to earth team!
At Sage Hospitality Group, we look for innovative leaders, with an eye for disruption. Never looking for someone just looking for a job, we are looking for the power players, the people who want to rise to the top. Sage allows for opportunities for growth and personal fulfillment, paying attention to the parts that keep us human and happy. We want to attract and retain associates that are engaged in our culture, passionate about hospitality and excited to enrich lives, one experience at a time. Sage Hospitality Group was founded on a spirit of bold individuality. By going our own way, we have created some of the world's best hotels, restaurants, and experiences. But the truth is, none of it would have happened without people like you. People who follow their own path, who are hungry to learn and who love their community. People who do not sit around and wait, they just do. You belong here.
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.
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.
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