Sage Hospitality Group
Line Cook at PLS on Post
Sage Hospitality Group, San Francisco, California, United States, 94199
Join us as a Line Cook at PLS on Post, part of Sage Hospitality Group's vibrant San Francisco location.
We’re looking for independent thinkers who harness their entrepreneurial spirit to break preconceived notions and forge new paths.
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. Education & Training
High school education or equivalent. Experience
One to two full years of employment in a related position. Knowledge & Skills
Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work. Physical Demands
Lifting, pushing, pulling and carrying food cases and equipment up to 70 lbs; 75% of the time. Periodic climbing required. Bending of the knees is necessary when using the lower oven for cooking, 5-10 times a day. Mobility – full range and ability to travel 30-50 feet regularly. Continuous standing during preparation, service or expediting, usually whole shift. 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. Freezer temperatures can be -10°C. Front‑line temperatures can rise above 100°F. Benefits
Medical, dental, & vision insurance Health savings and flexible spending accounts Basic Life and AD&D insurance Paid time off for vacation, sick time, and holidays Participation in the company’s 401(k) program with employer matching Employee Assistance Program Tuition Reimbursement Great discounts on hotels, restaurants, and more Eligibility to participate in the Employee Referral Bonus Program – up to $1,000 per referral We hope you consider joining us!
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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. Education & Training
High school education or equivalent. Experience
One to two full years of employment in a related position. Knowledge & Skills
Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work. Physical Demands
Lifting, pushing, pulling and carrying food cases and equipment up to 70 lbs; 75% of the time. Periodic climbing required. Bending of the knees is necessary when using the lower oven for cooking, 5-10 times a day. Mobility – full range and ability to travel 30-50 feet regularly. Continuous standing during preparation, service or expediting, usually whole shift. 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. Freezer temperatures can be -10°C. Front‑line temperatures can rise above 100°F. Benefits
Medical, dental, & vision insurance Health savings and flexible spending accounts Basic Life and AD&D insurance Paid time off for vacation, sick time, and holidays Participation in the company’s 401(k) program with employer matching Employee Assistance Program Tuition Reimbursement Great discounts on hotels, restaurants, and more Eligibility to participate in the Employee Referral Bonus Program – up to $1,000 per referral We hope you consider joining us!
#J-18808-Ljbffr