Line Cook

Line Cook

$20.00–$24.00 per hour

Full-Time or Part-Time | Flexible Hours

Evenings, weekends, and holidays required based on business needs.

About Us

Located in the heart of Boulder, The Hiltons on Canyon — Embassy Suites by Hilton Boulder and Hilton Garden Inn Boulder — offers a uniquely Colorado-crafted experience at Canyon Boulevard & 28th Street.

We pride ourselves on delivering quality food and exceptional service in a fast-paced, team-driven environment.

Position Summary

The Line Cook is responsible for preparing and cooking menu items according to recipe and franchise standards while maintaining a clean, organized, and safe kitchen environment.

This role plays a key part in ensuring consistency, quality, and efficiency during service.

Responsibilities

• Prepare and cook menu items according to established recipes and standards

• Maintain food quality, consistency, and presentation

• Follow all food safety and sanitation guidelines

• Set up and stock stations with necessary supplies

• Ensure proper storage and labeling of food products

• Work efficiently during high-volume service periods

• Maintain cleanliness of kitchen equipment and work areas

• Support cost control by minimizing waste

Why Join Us?

At Sage Hospitality Group, we believe in creating great experiences — for both our guests and our team members.

We offer:

• Competitive pay

• Growth opportunities

• Hotel & restaurant discounts

• A collaborative and respectful work culture

Open until 3.6.2026

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.

Paid Sick Time (Part & Full Time)

Free RTD EcoPass (Part & Full Time)

Employee assistance program (Part & Full Time)

401(k) plan available, plus Employer Match (Part & Full Time)

Great discounts on Hotels, Restaurants, and much more (Part & Full Time)

Health savings and flexible spending accounts (Full Time Only)

Paid time off for vacation, and holidays (Full Time Only)

Medical, dental, & vision insurance (Full Time Only)

Basic Life and AD&D insurance (Full Time Only)

Tuition Reimbursement (Full Time Only)