Sage Hospitality Group
Line Cook
Sage Hospitality Group is inviting applications for the Line Cook position at
Hotel La Jolla, CURIO Collection by Hilton . The role is located in a coastal destination renowned for its hospitality and relaxed atmosphere, offering a career that blends culinary skill with a commitment to exceptional guest service.
Responsibilities
Check all items against recipe cards, verify that use records are followed for all items served, and ensure food is presented efficiently and with quality.
Monitor the line setup prior to meal functions to maximize efficiency.
Maintain kitchen equipment and enforce the “clean as you go” policy for strict adherence to cleanliness standards.
Prepare food to consistent quality by following recipe cards, production, and portion standards.
Start food items that are prepared ahead of time, avoiding over preparation beyond estimated needs.
Date all food containers and rotate as per SOP, keeping 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 the next shift to designated storage areas, ensuring all perishables are covered and dated.
Assist in setting up plans and actions to correct 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 kitchen position.
Knowledge & Skills
Knowledge of cooking and kitchen practices, enabling analytical work.
Physical Demands
Lifting, pushing, pulling, and carrying food cases and equipment up to 70 lbs, 75% of the time.
Periodically climbing required.
Repeated bending of knees when using lower ovens, 5–10 times a day.
Full mobility and ability to travel 30–50 feet during work hours.
Continuous standing during preparation, service, and expediting.
Must hear equipment timers, communicate with staff, and process verbal and written instructions.
Environment
Environment temperature ranges from 95°F in the kitchen to the freezer at –10°F and front‑line temperatures exceeding 100°F.
Compensation USD $20.00 – $22.00 per hour.
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Hotel La Jolla, CURIO Collection by Hilton . The role is located in a coastal destination renowned for its hospitality and relaxed atmosphere, offering a career that blends culinary skill with a commitment to exceptional guest service.
Responsibilities
Check all items against recipe cards, verify that use records are followed for all items served, and ensure food is presented efficiently and with quality.
Monitor the line setup prior to meal functions to maximize efficiency.
Maintain kitchen equipment and enforce the “clean as you go” policy for strict adherence to cleanliness standards.
Prepare food to consistent quality by following recipe cards, production, and portion standards.
Start food items that are prepared ahead of time, avoiding over preparation beyond estimated needs.
Date all food containers and rotate as per SOP, keeping 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 the next shift to designated storage areas, ensuring all perishables are covered and dated.
Assist in setting up plans and actions to correct 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 kitchen position.
Knowledge & Skills
Knowledge of cooking and kitchen practices, enabling analytical work.
Physical Demands
Lifting, pushing, pulling, and carrying food cases and equipment up to 70 lbs, 75% of the time.
Periodically climbing required.
Repeated bending of knees when using lower ovens, 5–10 times a day.
Full mobility and ability to travel 30–50 feet during work hours.
Continuous standing during preparation, service, and expediting.
Must hear equipment timers, communicate with staff, and process verbal and written instructions.
Environment
Environment temperature ranges from 95°F in the kitchen to the freezer at –10°F and front‑line temperatures exceeding 100°F.
Compensation USD $20.00 – $22.00 per hour.
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