Sage Hospitality Group
AM Line Cook at Dirty Habit
Sage Hospitality Group, San Francisco, California, United States, 94199
AM Line Cook
Dirty Habit is seeking an AM line cook at Sage Hospitality Group to serve guests with creativity and passion! Work Where You Belong! Hotel Zelos, a futuristic, fashion-forward oasis that fuses sleek lines and sophisticated style. Crisp, cool, and clean design and stylish onsite dining create a craveable retreat in the heart of the city. Indulge your vices in Hotel Zelos’s acclaimed fifth-floor sanctuary, Dirty Habit, where craft cocktails pair perfectly with light bites by Chef Ruby Oliveros. Lounge in the expansive dining room or outside on the heated rooftop patio. As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.
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 High school education or equivalent.
Experience 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
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
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
Eligible to participate in the Company’s 401(k) program with employer matching
Employee Assistance Program
Tuition Reimbursement
Great discounts on Hotels, Restaurants, and much more
Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.
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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 High school education or equivalent.
Experience 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
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
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
Eligible to participate in the Company’s 401(k) program with employer matching
Employee Assistance Program
Tuition Reimbursement
Great discounts on Hotels, Restaurants, and much more
Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.
#J-18808-Ljbffr