Line Cook — Premier Kitchen, Training & Perks

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

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.