Line Cook

Why us? Position Starting Rate: $21.00-$23.00 Job Close Date: November 9, 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
• Medical, Dental, Vision, 401K & Flex Spending Account (FT Employees)
• Paid time off for Vacation, Sick days and Holidays (FT Employees)
• 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. Job Overview Do you enjoy working in a fast-paced kitchen and creating great food? We’re looking for a reliable, motivated Line Cook to join our Food & Beverage team at SpringHill Suites Denver Downtown at MSU The ideal candidate has a passion for food, a strong work ethic, and a commitment to quality, cleanliness, and teamwork. Responsibilities include preparing menu items to order, maintaining food safety and sanitation standards, keeping the kitchen organized, and working collaboratively to ensure a great experience for every guest. Responsibilities
• Prepare and cook menu items according to established recipes, portion sizes, and presentation standards.
• Set up and stock the assigned station before service.
• Ensure food is prepared accurately, consistently, and in a timely manner.
• Follow proper food handling, storage, labeling, and temperature control procedures.
• Maintain compliance with food safety, sanitation, and health department requirements.
• Monitor food quality, freshness, and presentation throughout service.
• Maintain a clean, organized, and safe workstation.
• Assist with food preparation, including chopping vegetables, portioning ingredients, preparing sauces, and completing other prep work as needed.
• Monitor ingredient levels and communicate low stock or shortages to the appropriate manager.
• Follow established procedures for storing, rotating, and minimizing waste of food products.
• Communicate effectively with kitchen and Food & Beverage team members to ensure smooth service.
• Follow instructions from kitchen leadership and assist with menu preparation and special requests.
• Accommodate guest dietary needs and food allergies according to established procedures.
• Use kitchen equipment safely and report equipment malfunctions or safety concerns promptly.
• Follow opening, closing, and shift-change procedures as assigned.
• Attend required meetings and training sessions.
• Perform other related duties as assigned. Qualifications Education/Formal Training High school education or equivalent. Experience
• One year previous line cook or commercial kitchen experience preferred.
• Knowledge of basic culinary techniques and food preparation practices. Knowledge/Skills
• Knowledge of food preparation techniques, cooking methods, and kitchen operations.
• Ability to follow recipes, portion guidelines, and food presentation standards.
• Knowledge of food safety, proper food handling, sanitation, and temperature control procedures.
• Ability to safely operate standard kitchen equipment, utensils, and cooking appliances.
• Understanding of proper food storage, labeling, rotation, and waste prevention practices.
• Ability to work efficiently in a fast-paced environment while maintaining quality and consistency.
• Strong attention to detail and commitment to accuracy in food preparation.
• Ability to communicate effectively and work collaboratively with kitchen and Food & Beverage team members.
• Ability to prioritize tasks, manage time effectively, and meet service deadlines.
• Ability to follow instructions, accept feedback, and respond positively to direction from management.
• Ability to maintain a clean, organized, and safe work environment.
• Ability to recognize and communicate food quality concerns, ingredient shortages, and potential safety hazards.
• Ability to follow procedures for handling guest dietary requests and food allergies.
• Dependable, punctual, and committed to maintaining consistent work performance. 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. Salary USD $21.00
- USD $23.00 /Hr.