LINE COOK , PREP COOK, BREAKFAST COOK - FULL and PART Time!

LINE COOK , PREP COOK, BREAKFAST COOK - FULL and PART Time!

Employer: Sage Hospitality Group. **Why us?** **Join Our Team as a Line Cook!** Are you passionate about food and eager to showcase your culinary skills? We are looking for a dedicated and motivated **Line Cook** to join our vibrant Golden Owl restaurant team! **Responsibilities:** - Prepare and cook menu items according to recipes and quality standards - Ensure all dishes are prepared efficiently and accurately - Maintain a clean and organized workspace - Follow food safety and sanitation guidelines - Collaborate with kitchen staff to deliver exceptional dining experiences **Qualifications:** - Previous experience as a line cook or in a similar role preferred - Knowledge of food prep and cooking techniques - Ability to work in a fast-paced environment - Strong attention to detail and teamwork skills - Flexibility to work evenings, weekends, and holidays **We Offer:** - Competitive pay - Opportunities for growth and development - A fun and supportive work environment - Employee discounts If you're passionate about creating delicious dishes and want to be part of a dynamic team, we want to hear from 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 temperature