Evening Line Cook — Upscale Hotel, Farm-to-Table Kitchen

Sage Restaurant Group; Portland, Northern (OR, KY); Hybrid; USD 21,000 - 33,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

401k matching

Hotel discounts

Job summary

The Nines, Departure Portland in Portland, OR, is seeking a Line Cook PM to ensure proper service from the front line through quality control, and to train line cooks while maintaining high sanitation standards.

You will follow recipe cards, monitor line setup for efficiency, and prepare consistent quality dishes while adhering to portion standards and SOPs. Strong preparation skills and physical stamina are required.

Qualifications

• High school education or equivalent.
• 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 of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.

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.

Skills

Cooking knowledge

Education

High school education or equivalent

Job description

The Nines, Departure Portland in Portland, OR, is seeking a Line Cook PM to ensure proper service from the front line through quality control, and to train line cooks while maintaining high sanitation standards.

You will follow recipe cards, monitor line setup for efficiency, and prepare consistent quality dishes while adhering to portion standards and SOPs. Strong preparation skills and physical stamina are required.