Banquet Prep Cook

Work where you belong!

Are you creative? Service oriented? Then The Elizabeth Hotel & Emporium, part of Sage Hospitality, is the place for you! Join a team of music-enthused and hospitality-oriented professionals striving to make the ordinary extraordinary by creating memorable experiences for our guests and our team members by creating places that people go to and not through.

Come and be part of a team that truly cares about what we do, how we do it, and the people that make us great (You!). And let your work echo.

What you can expect at Sage:

• Opportunities for growth and development. Whether it’s here at the Elizabeth or Emporium or at one of our 45+ amazing properties throughout the US there is a career path for you!
• Flexible work scheduled that help you balance your work and personal life.
• The opportunity to make a difference in the Fort Collins community. At Sage, we believe in engaging in our communities through giving back and volunteering.

About us:

The Elizabeth Hotel, located in Old Town Fort Collins features a fine collection of curated art from local students and professors. Music carries through the building with accents in interior design, programming, amenities, and experiences to reflect the scene in the city.

In the mood for live music and crafted cocktails? Visit the Magic Rat! Want spectacular views? Enjoy a crafted cocktail in Sunset Lounge! Craving a distinctively delectable experience? Try the Emporium: An American Brasserie, the cornerstone of The Elizabeth Hotel, serving hotel guests and the public and includes a full retail wine store. Need a pick me up? Grab a crafted coffee from Bowerbird, our in house coffeeshop. Whatever your mood, we have you covered.

• Complete opening and closing checklists.
• Refer to Daily Prep List at the start of each shift for assigned duties.
• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Promptly reports equipment and food quality problems to chef on duty
• Inform chef on duty immediately of product shortages.
• Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
• Performs other related duties as assigned by the chef or manager-on-duty.
• Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
• Date all food containers and rotate as per the BOH General Operating Procedures and Inventory SOPs, making sure that all perishables are kept at proper temperatures.
• Answer, report and follow executive or sous chef’s instructions
• Clean up station and take care of leftover food
• Comply with nutrition and sanitation regulations and safety standards
• Report any safety issues to the chef on duty
• Maintain a positive and professional approach with coworkers and customers

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

• 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.

• If the position receives tips: Supplemental pay: Tips
• Medical, Dental, Vision insurance (average 30 hour per week to qualify for benefits)
• Health savings and flexible spending accounts
• Basic life and AD&D insurance
• Short- & long-term disability
• Mental health resources including an Employer Assistance Program (EAP)
• Paid time off (PTO), sick pay, and holiday pay
• Eligible to participate in the company’s 401(k) program with employer matching
• Free Employee Meals (Wednesdays – Sundays)
• Tuition Reimbursement
• Discount rates on Sage and Marriott hotels and Sage Restaurants
• Employee referral Bonus program ($500 for hourly roles and $1000 for salaried roles)