Line Cook - FT - Hotel Indigo

Job Close Date:7/30/2025 or until filled

Pay: $20-22/hr

Why us?

Located in Denver’s historic Union Station neighborhood, Hotel Indigo Denver Downtown is an upscale hotel with subtle nods to the city’s gold rush roots. Our modern hotel features 180 guest rooms and well-appointed meeting spaces. Additionally, with direct access to I-25 and the RTD Light Rail with service to Denver International Airport, Hotel Indigo is centrally located in the heart of Denver’s buzzing downtown corridor. Hotel Indigo offers urban explorers and modern pioneers an immersive outlet to discover Denver’s wild past and booming future. Come be a part of the story at Hotel Indigo!

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.

Benefits

• Medical, dental, & vision insurance
• Health savings and flexible spending accounts
• Basic Life and AD&D insurance
• Company-paid short-term disability
• Eligible to participate in the Company’s 401(k) program with employer matching
• Employee assistance program
• Tuition Reimbursement
• Great discounts on Hotels, Restaurants, and much more.\
• Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.

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.

Education/Formal Training

High school education or equivalent experience.

Experience

Minimum one-year food service or related work.

Knowledge/Skills

• Requires an ability to work as a team member and an ability to communicate with kitchen staff.

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: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.
• 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 have moderate hearing to hear equipment timers and communicate with other staff.
• Must have excellent vision to see that product is prepared appropriately.
• Must have moderate comprehension and literacy to read use records and all special requests.
• Lifting, pushing, pulling and carrying. Position regularly involves lifting food cases and metros weighing up to 70 lbs.  Pushing and pulling carts is required.
• Bending/kneeling:  Regular bending to lift items and supplies. Periodic kneeling.
• Mobility:  Regularly moves all around kitchen.
• Continuous standing:  To complete a task, may be stationary for short periods of time.
• Periodic climbing required.

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.

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