Temporary Line Cook (Spring + Summer) - Sage Hospitality

Blending fun with style and elegance, Degree Metropolitan Food + Drink and our hotel Springhill Suites Denver Downtown are the perfect mix!  We take our fun seriously, and work as a team to make the ordinary, extraordinary for each and every guest.  Think you have what it takes?  Join us!

More than a just restaurant, we are a gathering place for a variety of patrons who are looking for a unique dining experience.  We cater to those at the university, to Pepsi Center event-goers, to hotel guests, and to the general public.  We specialize in offering food that is unique, modern, and with a twist to both surprise and delight.  And, each person on our team plays a crucial role in setting us apart as a restaurant of-choice.  Here at Degree Metropolitan Food + Drink our team takes our fun seriously….very seriously!  You help us make the memories that make it fun to be a part of our crew.  Sounds like something right up your alley?  Apply today!

EMPLOYEE PERKS! Why join the Springhill Suites and Degree Family?

• 40% Restaurant discount while on-shift!
• Free Monthly RTD EcoPass
• Free Onsite Parking!
• Discounted Hotel rates at all Marriott/Starwood & Sage managed Hotels & Restaurants
• Medical, Dental, Vision, 401K & Flex Spending Account (FT Employees)
• Paid time off for Vacation, Sick days and Holidays (FT Employees)
• A fun work environment that encourages individually, recognition, growth & development

Degree Metropolitan Food + Drink: A gathering place that blends new school with old school offering handcrafted, familiar food and drinks done right. Our globally-inspired menu is thoughtfully sourced. Enjoy 16 wines by the glass, over 15 Colorado craft beers, or handcrafted cocktails made from local spirits. Degree Metropolitan Food + Drink gives the Hospitality students of MSU Denver first-hand learning experience training alongside seasoned, professional restaurateurs from Sage Hospitality.  By dining at Degree Metropolitan Food + Drink, patrons play a part in these students’ bright futures. Guests not only enjoy a fantastic meal, get to soak in the students’ hospitality, but also become part of their education. The dollars spent at Degree Metropolitan Food + Drink on lunch, dinner or even at the bar, all ultimately go towards the Metropolitan State University of Denver Foundation, benefiting student scholarships.

At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.

Job Close Date: April 25, 2024 or until filled

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.
• 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/Formal Training

High school education or equivalent.

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 -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.