Line Cook PM - Urban Farmer

Sage Hospitality•Portland, OR

5d•$24 - $26•Onsite

About The Position

Urban Farmer is seeking a PM Line Cook to join their culinary team. Urban Farmer is described as Portland's most sophisticated Farmer-to-Table steakhouse, located on the 8th floor of the Nines Hotel. The restaurant emphasizes the use of locally sourced ingredients and meats, taking advantage of Oregon's bounty. As part of the Sage Restaurant Group, the focus is on building innovative, locally-focused food and beverage experiences. The role involves ensuring proper service through quality control, training, and maintaining sanitation levels.

Requirements

High school education or equivalent.
One to two full years of employment in a related position with this company or other organization(s).
Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.
Lifting, pushing, pulling and carrying food cases and metros weighing up to 70 lbs.
Periodic climbing required.
Bending of the knees when using the lower oven for cooking, 5-10 times a day.
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.
Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing.

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.

Benefits

Medical, Vision, Dental and Retirement Benefits
Paid sick time
Eligibility to apply for Paid Leave Oregon
Medical insurance with employer covering up to 70% of premiums with wellness credit
Dental insurance with employer contribution towards premiums
Vision insurance
Company’s 401(k) program with up to 4% employer match, meeting safe harbor requirements and no vesting period
Health Savings Accounts (HSA) with qualifying medical plans and up to $1000 company contribution
Health, Dependent and Commuter Flexible Spending Accounts (FSA)
Company paid Basic Life and AD&D insurance coverage, with option to enroll in supplemental coverage
Short-term and long-term disability insurance coverage
Pet Insurance, Accidental Insurance, Critical Insurance and Hospital Indemnity Insurance
WINFertility guidance for those enrolled in Sage medical plan
Complimentary cafeteria
$50 TriMet monthly subsidy
Calm Health Application Subscription
Employee assistance program
Paid time off for vacation, sick time, and holidays
Tuition Reimbursement of up to $2,000 per calendar year
Great discounts on Hotels, Restaurants, and much more
Employee Referral Bonus Program. Up to $1,000 per referral