Job Information
Sage Hospitality Group Line Cook in Portland, Oregon
Why us?
The Courtyard Portland City Center is a unique downtown Portland hotel. Not your typical Courtyard! Our 256 room, high rise hotel is located in the heart of downtown Portland and offers all the services and amenities of a full service hotel. We embody that unique vibe that is the best of “Portland”. Our dynamic, values-driven team works together to provide every guest with a truly warm experience.
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.
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)
2 Weeks Paid Vacation per year
Paid Sick Time
Paid Holidays
Medical, Vision & Dental Insurance
Complimentary Parking at Hotel Garage
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.
ID: 2024-22741
Position Type: Regular Part-Time
Property : Courtyard Portland
Outlet: Not Applicable
Category: Culinary
Min: USD $18.00/Hr.
Max: USD $20.00/Hr.
Address : 550 SW Oak St
City : Portland
State : Oregon
EOE Protected Veterans/Disability