Line Cook - Departure

Sage Hospitality Group; Portland (OR); On-site; USD 25,000 - 30,000; Full time

Benefits offered by this job

Medical, Dental, Vision

Complimentary cafeteria

401k matching

Hotel discounts

Pre-tax transportation subsidy

Parking subsidy

Job summary

The Nines in Portland, part of Sage Restaurant Group, seeks a Line Cook PM to ensure quality from the front line through proper sanitation and training of line cooks. The role emphasizes adherence to recipe cards and efficient production, supporting a high-end hospitality experience in a vibrant Portland setting.

Responsibilities include preparing items to spec, managing line setup, rotating perishables per SOP, monitoring stock levels, and contributing to a seamless buffet service.

Qualifications

• Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.

Responsibilities

• Check recipe cards and ensure items served follow records and are presented efficiently.
• Monitor line setup for maximum efficiency during meal periods.
• Maintain sanitation and SOP adherence on the kitchen line.
• Prepare food to consistent quality following recipes and production standards.
• Start items prepared ahead of time and avoid over-preparation.
• Date and rotate perishables per SOP and keep at proper temperatures.
• Check pars for shift use and determine necessary preparation.
• Note any out-of-stock items or shortages.
• Assist in keeping buffet stocked.
• Return unused items to storage with cover/date.

Skills

Cooking knowledge

Education

High school education

Job description

At Sage Hospitality, how we work matters just as much as what we do. We are guided by a shared purpose to enrich lives, one experience at a time, and a vision to redefine how the world experiences hospitality.

At The Nines, Portland, we embrace

• Historic Retail Palace Reborn - Adaptive reuse of the 1909 Meier & Frank building as a love letter to Portland's architectural past
• Dual Culinary Destination - Urban Farmer's farm-to-table steakhouse and Departure's rooftop pan-Asian cuisine — two of Portland's most acclaimed restaurants
• Living Sustainability Philosophy - Onsite honeybees, hydroponic gardens, and a house butcher reflect a genuine commitment to sourcing
• Oregon Art Immersion - 400+ locally curated pieces including the iconic Bird Song chandelier and student monotypes in every room
• Sophisticated Portland Spirit - Luxury rooted in the city's creative, locally obsessed, independent character

All associates play an essential role in creating welcoming, inclusive environments where kindness, hospitality, and excellence are felt by guests and teams alike. These brandings reflect the unique spirit of The Nines, Portland and align with Sage Hospitality's commitment to genuine, meaningful connection.

Line Cook PM

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

• 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.
• 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.

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.

• Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing.

Departure is certified Gold for Sustainability at Work.

As one of Oregon’s Healthiest Employers, the Nines offers perks that are comparable to progressive employers.

• Medical, Dental, Vision and more to all full-time associates.
• All associates can enjoy our complimentary cafeteria.
• 401k matching for all our associates.
• Hotel discounts at marriott.com.
• Many other perks, benefits & discounts for all our associates!
• Save on your parking and public transportation costs by using our pre-tax savings account.
• Our location is right next to the center of all MAX lines and close to the Portland Streetcar, a prime location for driving, taking public transportation, biking, or even walking to work.
• $50 TriMet monthly subsidy!

Bold. Bright. Caring. Energetic. Driven. Strategic. Daring. To deliver the type of outstanding experience we aim to provide our guests, we need remarkable individuals who are passionate and committed to making a difference. If this sounds like you, then explore the career positions at Sage Restaurant Group that await you.