AM Line Cook

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    "raw": "Boulder, CO, US",
    "city": "Boulder",
    "region": "CO",
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  "json_ld": {
    "url": "https://careers-sagehospitality.icims.com/jobs/32123/am-line-cook/job",
    "@type": "JobPosting",
    "title": "AM Line Cook",
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    "datePosted": "2026-06-15T04:00:00.000Z",
    "description": "<h2>Why us?</h2>\n<h2>AM Line Cook / Food Attendant</h2>\n<p><strong>$20.00–$24.00 per hour</strong></p>\n<p><strong>Full-Time or Part-Time</strong></p>\n<p> </p>\n<p>Uniquely Colorado Crafted and located in the new Heart of Boulder, The Hiltons on Canyon (Embassy Suites & Hilton Garden Inn Boulder – Canyon Boulevard & 28th Street) is your new urban retreat. Step foot into the space, and you will experience the attention to detail of these inspired properties.</p>\n<h3>The Perks:</h3>\n<p>Sage Hotel & Restaurant Discounts across the US</p>\n<p>Medical, Vision, Dental Insurance (Full Time Only)</p>\n<p>Paid Vacation Time (Full Time Only)</p>\n<p>Paid Sick Time from Day 1</p>\n<p>401(k) + Company Match</p>\n<p>Free RTD EcoPass</p>\n<p>Hilton Discounts</p>\n<p> </p>\n<p>Come join our amazing Food & Beverage team at The Hiltons on Canyon. We are looking for those who have a passion for hospitality, enjoy working mornings, and take pride in preparing quality food for our guests.</p>\n<p>At Sage Hospitality we dare to be different; not only in the experience we provide our guests, but also in the experiences we provide our team members. We believe in being true to ourselves and employing our passions. We are not just looking for employees; we are looking for storytellers; we are looking for experiential guides! Our guides are laid-back but attentive, genuinely enthusiastic, and creative daydreamers who want to share their passion with others and the community!</p>\n<p> </p>\n<p><em>Posting open until filled.</em></p>\n<h2>Job Overview</h2>\n<p>Prepare and present quality food for hotel guests while maintaining consistency, food safety standards, and proper sanitation practices. This position supports breakfast operations and assists in ensuring guests receive a fresh, well-stocked, and enjoyable dining experience.</p>\n<h2>Responsibilities</h2>\n<ul>\n <li>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.</li>\n <li>Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.</li>\n <li>Monitor the equipment maintenance and kitchen \"clean as you go\" policy to ensure strict adherence.</li>\n <li>Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.</li>\n <li>Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.</li>\n <li>Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.</li>\n <li>Check pars for shift use, determine necessary preparation, freezer pull and line set up.</li>\n <li>Note any out-of-stock items or possible shortages.</li>\n <li>Assist in keeping buffet stocked.</li>\n <li>Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.</li>\n <li>Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.</li>\n <li>Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.</li>\n <li>Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.</li>\n <li>Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.</li>\n <li>Check pars for shift use, determine necessary preparation, freezer pull and line set up.</li>\n <li>Note any out-of-stock items or possible shortages.</li>\n <li>Assist in keeping buffet stocked.</li>\n <li>Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.</li>\n <li>Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.</li>\n</ul>\n<h2>Qualifications</h2>\n<p><strong>Education/Formal Training</strong></p>\n<p>High school education or equivalent.</p>\n<p> </p>\n<p><strong>Experience</strong></p>\n<p>Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).</p>\n<p> </p>\n<p><strong>Knowledge/Skills</strong></p>\n<ul>\n <li>Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work. </li>\n</ul>\n<p><strong>Physical Demands</strong></p>\n<p>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.</p>\n<ul>\n <li>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.</li>\n <li>Periodic climbing required.</li>\n <li>Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.</li>\n <li>Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.</li>\n <li>Continuous standing -during preparation, during service hours or during expediting, usually all day.</li>\n <li>Must be able to hear equipment timers and communicate with other staff.</li>\n <li>Must be able to see that product is prepared appropriately. Lifting, pushing, pulling and carrying. </li>\n <li>Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing.</li>\n</ul>\n<p><strong>Environment</strong></p>\n<p>Inside 95% of 8 hours. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.</p>\n<h2>Benefits</h2>\n<p>Paid Sick Time (<strong>Part & Full Time</strong>)</p>\n<p>Free RTD EcoPass (<strong>Part & Full Time</strong>)</p>\n<p>Employee assistance program (<strong>Part & Full Time</strong>)</p>\n<p>401(k) plan available, plus Employer Match (<strong>Part & Full Time</strong>)</p>\n<p>Great discounts on Hotels, Restaurants, and much more (<strong>Part & Full Time</strong>)</p>\n<p>Health savings and flexible spending accounts (<strong>Full Time Only</strong>)</p>\n<p>Paid time off for vacation, and holidays (<strong>Full Time Only</strong>)</p>\n<p>Medical, dental, & vision insurance (<strong>Full Time Only</strong>)</p>\n<p>Basic Life and AD&D insurance (<strong>Full Time Only</strong>)</p>\n<p>Tuition Reimbursement (<strong>Full Time Only</strong>)</p>\n<h2>Salary</h2>USD $20.00 - USD $24.00 /Hr.",
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          "postalCode": "80302",
          "addressRegion": "CO",
          "streetAddress": "2601 Canyon Blvd",
          "addressCountry": "US",
          "addressLocality": "Boulder",
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    "validThrough": "2027-06-15T04:00:00.000Z",
    "employmentType": "FULL_TIME",
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      "name": "Sage Hospitality",
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      "sameAs": "https://www.sagehospitality.com/"
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    "occupationalCategory": "Culinary"
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