Line Cook / Dishwasher

Position Starting Rate: $19.50 - $20.50

Job Close Date: October 29, 2026 or until filled

Degree Brewpub: A gathering place that blends new school with old school offering handcrafted, familiar food and drinks done right. Our globally-inspired menu is thoughtfully sourced. Enjoy 16 wines by the glass, over 15 Colorado craft beers, or handcrafted cocktails made from local spirits. Degree Brewpub gives the Hospitality students of MSU Denver first-hand learning experience training alongside seasoned, professional restaurateurs from Sage Hospitality.  By dining at Degree Brewpub, patrons play a part in these students’ bright futures. Guests not only enjoy a fantastic meal, get to soak in the students’ hospitality, but also become part of their education. The dollars spent at Degree Brewpub on lunch, dinner or even at the bar, all ultimately go towards the Metropolitan State University of Denver Foundation, benefiting student scholarships.

EMPLOYEE PERKS! Why join the Springhill Suites and Degree Family?

• 40% Restaurant discount while on-shift!
• Employee Referral Program - $500 to $1000 based on position!
• Free Monthly RTD EcoPass
• Free Onsite Parking!
• Sage Savings Spot Deals on furniture, electronics, cell phone plans, flowers, restaurants and much, much more!
• Discounted Hotel rates at all Marriott/Starwood & Sage managed Hotels & Restaurants
• A fun work environment that encourages individually, recognition, growth & development

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.

Degree Brewpub is seeking a dependable and team-oriented Line Cook / Dishwasher to join our Food & Beverage team.

This unique full-time position combines two essential kitchen roles. The associate will work Line Cook shifts on designated days and Dishwasher shifts on other designated days, providing the opportunity to support the kitchen in different ways throughout the week.

As a Line Cook, the associate will prepare quality food according to established recipes and standards, maintain an organized and properly stocked line, and support efficient food service. As a Steward, the associate will be responsible for maintaining a clean, sanitary, and organized dish and kitchen environment while ensuring dishes, cookware, and equipment are properly cleaned and available for the team.

This is a great opportunity for someone who enjoys variety, works well as part of a team, and takes pride in both food quality and maintaining a clean, efficient kitchen.

Line Cook Responsibilities

• Prepare food consistently according to recipe cards, production standards, and portion guidelines.
• Set up the kitchen line and ensure necessary ingredients and equipment are ready for service.
• Check pars, determine preparation needs, and complete freezer pulls and line setup as needed.
• Prepare food in advance based on anticipated business levels while minimizing unnecessary preparation and waste.
• Follow proper food safety practices, including dating, labeling, rotating, and storing food appropriately.
• Maintain proper food temperatures and monitor product quality throughout service.
• Assist with keeping buffet and food service areas properly stocked.
• Communicate out-of-stock items or potential shortages to kitchen leadership.
• Properly store, cover, date, and rotate unused food items at the end of the shift.
• Help control food waste, loss, and product usage in accordance with established procedures.
• Maintain a clean-as-you-go workstation and properly maintain kitchen equipment.

Steward / Dishwasher Responsibilities

• Gather dirty dishware and remove food and trash before placing items into dish racks.
• Operate the automatic dishwashing machine according to established procedures.
• Monitor dishwashing equipment and chemical levels to support proper operation.
• Unload, inspect, and properly store clean dishes and cookware.
• Manually wash pots, pans, and kitchen equipment that cannot be cleaned in the dish machine.
• Keep the dish room clean, organized, and sanitary throughout the shift.
• Clean and sanitize kitchen work surfaces and equipment as assigned.
• Sweep and mop kitchen areas as needed and at the end of the shift.
• Empty kitchen trash and maintain clean and safe kitchen and loading areas.
• Handle china, glassware, cookware, and equipment carefully to minimize breakage.
• Support the kitchen team by ensuring clean dishes, cookware, and equipment are consistently available.

Teamwork & General Responsibilities

• Work cooperatively with kitchen and Food & Beverage team members to maintain an efficient operation.
• Communicate effectively with team members and kitchen leadership.
• Follow verbal and written instructions, safety procedures, and food sanitation standards.
• Maintain a positive and professional approach with guests and fellow associates.
• Transition between Line Cook and Steward responsibilities as scheduled.
• Maintain a clean, organized, and safe work environment regardless of assigned position for the day.
• Perform other duties as assigned, requested, or deemed necessary by management. 

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.