Line Cook - Full Time

Kimpton Hotels & Restaurants•Portland, OR

11d

About The Position

The Line Cook prepares quality dishes according to restaurant specifications, with attention to food quality, presentation, and timely service. The role involves working closely with teammates, representing the restaurant, and helping create personal guest experiences that encourage guests to return. The position also requires maintaining a clean and sanitary kitchen, following food-safety and restaurant procedures, and working effectively in a dynamic, fast-paced environment.

Requirements

Time-management and organizational ability to support high-quality food production.
Ability to work with minimal direction or supervision to complete assigned tasks.
Food Handler Certification, if applicable.
Training in knife skills and basic kitchen equipment usage.
Ability to multitask in a dynamic, fast-paced environment.
Ability to establish positive rapport with different types of personalities.
Flexible schedule and availability to work evenings, weekends, and holidays when needed.

Nice To Haves

Two years of previous restaurant and/or culinary experience in a high-volume, full-service restaurant is preferred.

Responsibilities

Provide excellent-quality food and presentation to guests in a timely manner.
Stock and maintain sufficient food products at line stations to support smooth service.
Follow provided item specifications for preparation, execution, and presentation.
Consistently follow standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.
Prevent food spoilage and contamination through proper sanitation practices and compliance with policies and health regulations.
Maintain a clean workstation, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat-top range, and refrigeration equipment.
Assist with daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and prep area.
Report maintenance or repair needs to the Executive Chef.
Follow departmental policies and restaurant rules and regulations in the Employee Handbook and as set forth by management.
Build sound working relationships with teammates and develop relationships with guests.