Line Cook

Bidwell Marriott Portland; Portland (OR); On-site; USD 10,000 - 60,000; Full time

Job summary

The Bidwell Marriott Portland is looking for a dedicated PM Line Cook to join its culinary team, ensuring quality food preparation and service. This role requires strong knowledge of cooking practices and excellent attention to detail, contributing to an exceptional dining experience for guests. Benefits include hotel discounts, sick leave, and medical insurance for full-time hires.

Benefits

Discounted Tri-Met monthly pass

Reduced hotel rates at Marriott Hotels

Sage Restaurant Concepts discounts

Paid Sick Time

Paid Holidays

Medical, Vision & Dental Insurance

Referral Bonus Eligible

Qualifications

• 1-2 years experience in a related position.
• Ability to understand and follow verbal/written instructions.

Responsibilities

• Ensure proper food presentation and quality control.
• Monitor kitchen sanitation levels and practices.
• Assist in managing food waste and controls.

Skills

Knowledge of cooking

Analytical work

Education

High school education or equivalent

Job description

Why us?

The Bidwell HotelandHigh Horse Restaurant + Baris seeking a PM Line Cookto join our team in serving associates & guests with creativity and passion. The ideal candidate will be energized by the idea of providing outstanding service to our guests and stellar support to our hourly associates.

The Bidwell is a luxury hotel in downtown Portland offering guests easy access to the citys shopping, dining, and top attractions. Those seeking a quintessentially Portland flavor enjoy our hipHigh Horse Restaurant and Barfeaturing an elevated selection of regionally inspired food and drinks. When a relaxing oasis is the destination, our exclusive M Club Lounge is the perfect spacious yet cozy refuge. Groups are served with VIP status in our event space, and private dining room. Our staff is tuned in to discover how we can personalize the guest experience to put The Bidwell and High Horse Restaurant + Bar among great memories shared and repeated.

Job Overview

To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.

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.
• 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.

Qualifications

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.

Benefits

The Perks:

• $50 discounted Tri-Met monthly pass
• Drastically reduced hotel rates for you and your friends & family at Marriott Hotels
• Sage Restaurant Concepts discounts (The Original Dinerant, Departure, Urban Farmer
• Paid Sick Time
• Paid Holidays
• Medical, Vision & Dental Insurance (for full time hires)
• Referral Bonus Eligible

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.

Source: Hospitality Online