At Sage Hospitality, we are looking for talented people who have a genuine passion for service. Our Core Values involve personal development, people, and a desire for wanting them to succeed. We believe each member of our team has a key part to play in our delivery of outstanding service and memorable experiences for each guest.

The Alexandrian Hotel and The Morison House hotels, part of the Autograph Collection Hotels by Marriott are in search for Line Cooks with mid level experience.

• Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
• 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.
• Assist as per management deems necessary when needed.

Education/Formal Training

High school education or equivalent experience.

Experience

Minimum one-year food service or related work.

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 -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 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.