Line Cook

Why us?

The Hotel Landing is the newest, most exciting boutique hotel in Wayzata. On the shores of Lake Minnetonka, just 15 miles from downtown Minneapolis, you will discover a unique lifestyle destination framed by modern architecture and bustling urban energy.

Working at Hotel Landing is a whole different experience. It’s less of a job, more of a calling. It’s part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and to each other.

We seek the best hospitality professionals. Achievers and leaders. Passionate, highly competitive and exceptional people. In return, we provide every team member with unparalleled opportunities to exercise their responsibility and integrity, while growing themselves and building a valuable and rewarding career!

The Perks:

-Sage Hotel & Restaurant Discounts across the US

-Medical, Vision, & Dental Insurance

-Convenient Location

-Free Shift Meal

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 Overview

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

Responsibilities

-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.