LINE COOK , PREP COOK, BREAKFAST COOK - FULL and PART Time!

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    "title": "LINE COOK , PREP COOK, BREAKFAST COOK - FULL and PART Time!",
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    "datePosted": "2026-06-05T04:00:00.000Z",
    "description": "<h2>Why us?</h2>\n<p> </p>\n<p>**Join Our Team as a Line Cook!**</p>\n<p> </p>\n<p>Are you passionate about food and eager to showcase your culinary skills? We are looking for a dedicated and motivated **Line Cook** to join our vibrant Golden Owl restaurant team!</p>\n<p> </p>\n<p>**Responsibilities:**</p>\n<p>- Prepare and cook menu items according to recipes and quality standards</p>\n<p>- Ensure all dishes are prepared efficiently and accurately</p>\n<p>- Maintain a clean and organized workspace</p>\n<p>- Follow food safety and sanitation guidelines</p>\n<p>- Collaborate with kitchen staff to deliver exceptional dining experiences</p>\n<p> </p>\n<p>**Qualifications:**</p>\n<p>- Previous experience as a line cook or in a similar role preferred</p>\n<p>- Knowledge of food prep and cooking techniques</p>\n<p>- Ability to work in a fast-paced environment</p>\n<p>- Strong attention to detail and teamwork skills</p>\n<p>- Flexibility to work evenings, weekends, and holidays</p>\n<p> </p>\n<p>**We Offer:**</p>\n<p>- Competitive pay</p>\n<p>- Opportunities for growth and development</p>\n<p>- A fun and supportive work environment</p>\n<p>- Employee discounts</p>\n<p> </p>\n<p>If you're passionate about creating delicious dishes and want to be part of a dynamic team, we want to hear from you!</p>\n<h2>Job Overview</h2>\n<p>To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.</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</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>",
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    "validThrough": "2027-06-05T04:00:00.000Z",
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      "name": "Sage Hospitality",
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