Line Cook (Seasonal)

RiverPlace Hotel; Portland (OR); On-site; USD 22,000 - 30,000; Full time

Job summary

RiverPlace Hotel in Portland, OR seeks a dedicated culinary professional to craft quality dishes per specifications and build personal guest experiences. You will serve as a kitchen ambassador, supporting teammates and delivering memorable dining moments.

Ideal candidates have 2 years in a high-volume kitchen, strong time management, knife skills, and a Food Handler Certification. Flexible schedule including evenings, weekends, and holidays is required.

Qualifications

• 2 years of restaurant/culinary experience in a high-volume setting.
• Strong time management and organizational abilities for high quality production.
• Ability to work with minimal direction or supervision.
• Food Handler Certification (if applicable).
• Knives skills and basic kitchen equipment handling training.

Responsibilities

• Provide quality and presentation of all food to guests in a timely manner.
• Stock and maintain adequate food levels at line stations.
• Follow portion size, cooking methods, quality standards, and kitchen policies.
• Maintain a clean work station and proper sanitation.
• Report needed maintenance to the Executive Chef.
• Follow Team Member Handbook policies and procedures.

Skills

Time management

Organizational skills

Multitasking

Independent work

Interpersonal rapport

Tools

Knife skills

Job description

Overview

This role seeks a professional that is hardworking with a real passion for crafting quality dishes according to restaurant specifications. Someon who enjoys maintaining and building sound working relationships with your teammates. You'll act as an ambassador for the restaurant, be a creator of personal experiences, and develop relationships with guests that will compel them to return.

Responsibilities

This is not an all inclusive list of responsibilities but some responsibilities include:

• Provide excellent quality and presentation of all food to the guests in a timely manner.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Item specifications, including preparation, execution, and presentation will be provided to you.
• Know and comply consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures.
• Prevent the spoiling and contamination of foods by implementing proper sanitation practices while ensuring compliance with policy and health regulations.
• Maintain a clean work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and prep area.
• Report any maintenance or repairs needed to the Executive Chef.
• Follow departmental policies as well as restaurant rules and regulations set forth in the Team Member Handbook.

Qualifications

• 2 years of previous experience in restaurant and/or culinary experience in a high volume, full service restaurant is preferred.
• Time management and organizational ability required for high quality food production.
• Ability to work with minimal direction or supervision to complete assigned tasks.
• Food Handler Certification (if applicable).
• Trained in knife skills and basic kitchen equipment usage.
• Able to multitask in a dynamic, and fast paced environment.
• You're able to establish a positive rapport with many types of personalities.
• Flexible schedule, able to work evenings, weekends, and holidays when needed.

*The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee's pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.