Job description

PM Line Cook

Work where you belong!

Are you creative? Service oriented? Then The Elizabeth Hotel & Emporium, part of Sage Hospitality, is the place for you! Join a team of music-enthused and hospitality-oriented professionals striving to make the ordinary extraordinary by creating memorable experiences for our guests and our team members by creating places that people go to and not through.

Come and be part of a team that truly cares about what we do, how we do it, and the people that make us great (You!). And let your work echo.

What you can expect at Sage:

• Opportunities for growth and development. Whether it’s here at the Elizabeth or Emporium or at one of our 45+ amazing properties throughout the US there is a career path for you!
• Flexible work scheduled that help you balance your work and personal life.
• The opportunity to make a difference in the Fort Collins community. At Sage, we believe in engaging in our communities through giving back and volunteering.

About us:

The Elizabeth Hotel, located in Old Town Fort Collins features a fine collection of curated art from local students and professors. Music carries through the building with accents in interior design, programming, amenities, and experiences to reflect the scene in the city.

In the mood for live music and crafted cocktails? Visit the Magic Rat! Want spectacular views? Enjoy a crafted cocktail in Sunset Lounge! Craving a distinctively delectable experience? Try the Emporium: An American Brasserie, the cornerstone of The Elizabeth Hotel, serving hotel guests and the public and includes a full retail wine store. Need a pick me up? Grab a crafted coffee from Bowerbird, our in house coffeeshop. Whatever your mood, we have you covered.

Overview & Responsibilities:

To ensure proper service from the front line through quality control, training of line cooks, and ensure proper sanitation levels.

• 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.
• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.

What’s in it for you?

Full-time Benefits: (30+ hours worked on average per/week):

· Medical, Dental, Vision insurance (average 30 hour per week to qualify for benefits)

· Health savings and flexible spending accounts

· Basic life and AD&D insurance

· Short- & long-term disability

· Mental health resources including an Employer Assistance Program (EAP)

· Paid time off (PTO), sick pay, and holiday pay

· Eligible to participate in the company’s 401(k) program with employer matching

· Free Employee Meals (Wednesdays – Sundays)

· Tuition Reimbursement

· Discount rates on Sage and Marriott hotels and Sage Restaurants

· Employee referral Bonus program ($500 for hourly roles and $1000 for salaried roles)

Experience:

Experience required by position is from 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:

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• 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 -a 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.

Job Type: Full-time

Pay: From $17.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid sick time
• Paid time off
• Paid training
• Referral program
• Vision insurance

Experience level:

• 1 year

Restaurant type:

• Casual dining restaurant
• Fine dining restaurant

Shift:

• 10 hour shift
• 8 hour shift
• Evening shift

Weekly day range:

• Monday to Friday

COVID-19 considerations:
common areas and surfaces cleaned and sanitized regularly.

Experience:

• Line cook: 1 year (Required)

Work Location: One location

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