Sage Hospitality Group
Server at PLS on Post
Sage Hospitality Group, San Francisco, California, United States, 94199
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Server at PLS on Post
role at
Sage Hospitality Group .
Work Where You Belong! Hotel Zeppelin – A vibrant and vivacious hub that celebrates San Francisco’s counterculture, with a cheeky take on hospitality. Here’s to the rule‑breakers, revolutionaries, and renegades who continue to inspire. 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. By providing genuine service, we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.
At PLS on Post, we serve up a generous helping of Peace, Love, and Soul. Our casual vibe makes PLS the perfect spot to kick back, dig in, and unwind. Whether you’re here for a quick burger fix or a round of drinks with friends, it’s all groovy.
We are looking for independent thinkers who harness their entrepreneurial spirit to break preconceived notions. We’re not afraid to forge our own path. Risk‑takers and creative spirits alike are welcome. At Sage, your success is about more than the work you do—it’s about who you are, and we invest in your personal and professional growth. Consider joining us!
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.
Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
Dates all food containers and rotates as per the SOP, keeping all perishables 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 designated storage areas, covering/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 / Formal Training 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 food cases and materials up to 70 lbs; 75% of the time.
Periodic climbing required.
Bending of the knees necessary when using the lower oven for cooking, 5–10 times a day.
Full range of mobility and the ability to travel 30–50 feet regularly.
Continuous standing during preparation, service hours or expediting, usually all day.
Must be able to hear equipment timers and communicate with other staff.
Must be able to see that products are prepared appropriately.
Must understand and follow verbal/written instructions and communicate both verbally and in writing.
Environment Inside 95% of 8‑hour shifts; freezer temperatures can be -10 °C; front‑line temperatures can be over 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
Eligible to participate in the Company’s 401(k) program with employer matching
Employee Assistance Program
Tuition Reimbursement
Great discounts on Hotels, Restaurants, and more
Eligible to participate in the Employee Referral Bonus Program; Up to $1,000 per referral
Seniority Level
Entry level
Employment Type
Part‑time
Job Function
Management and Manufacturing
Hospitality
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Server at PLS on Post
role at
Sage Hospitality Group .
Work Where You Belong! Hotel Zeppelin – A vibrant and vivacious hub that celebrates San Francisco’s counterculture, with a cheeky take on hospitality. Here’s to the rule‑breakers, revolutionaries, and renegades who continue to inspire. 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. By providing genuine service, we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.
At PLS on Post, we serve up a generous helping of Peace, Love, and Soul. Our casual vibe makes PLS the perfect spot to kick back, dig in, and unwind. Whether you’re here for a quick burger fix or a round of drinks with friends, it’s all groovy.
We are looking for independent thinkers who harness their entrepreneurial spirit to break preconceived notions. We’re not afraid to forge our own path. Risk‑takers and creative spirits alike are welcome. At Sage, your success is about more than the work you do—it’s about who you are, and we invest in your personal and professional growth. Consider joining us!
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.
Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
Dates all food containers and rotates as per the SOP, keeping all perishables 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 designated storage areas, covering/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 / Formal Training 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 food cases and materials up to 70 lbs; 75% of the time.
Periodic climbing required.
Bending of the knees necessary when using the lower oven for cooking, 5–10 times a day.
Full range of mobility and the ability to travel 30–50 feet regularly.
Continuous standing during preparation, service hours or expediting, usually all day.
Must be able to hear equipment timers and communicate with other staff.
Must be able to see that products are prepared appropriately.
Must understand and follow verbal/written instructions and communicate both verbally and in writing.
Environment Inside 95% of 8‑hour shifts; freezer temperatures can be -10 °C; front‑line temperatures can be over 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
Eligible to participate in the Company’s 401(k) program with employer matching
Employee Assistance Program
Tuition Reimbursement
Great discounts on Hotels, Restaurants, and more
Eligible to participate in the Employee Referral Bonus Program; Up to $1,000 per referral
Seniority Level
Entry level
Employment Type
Part‑time
Job Function
Management and Manufacturing
Hospitality
#J-18808-Ljbffr