Line Cook AM - Urban Farmer

Sage Hospitality•Portland, OR

1d•$22 - $25•Onsite

About The Position

Urban Farmer is seeking an AM Line Cook to join its culinary team at the Nines Hotel in Portland. Urban Farmer is a farmer-to-table steakhouse that uses locally sourced Oregon ingredients and meats. As part of Sage Restaurant Group, it offers locally focused food and beverage experiences. The Line Cook ensures proper service from the front line through quality control, training of line cooks, and maintaining appropriate sanitation levels. The role involves preparing food to recipe, production, and portion standards; setting up and monitoring the line; managing food storage and rotation; and helping control food costs and waste.

Requirements

High school education or equivalent.
One to two full years of employment in a related position with this company or another organization.
Knowledge of cooking and kitchen practices and procedures sufficient to perform non-repetitive analytical work.
Ability to regularly lift, push, pull, and carry items weighing up to 70 pounds.
Ability to climb periodically and bend the knees when using the lower oven.
Full range of mobility and ability to travel 30–50 feet regularly throughout the day.
Ability to stand continuously during preparation, service, or expediting.
Ability to hear equipment timers and communicate with other staff.
Ability to see whether food is prepared appropriately.
Ability to understand and follow verbal and written instructions and communicate verbally and in writing.

Responsibilities

Check items against recipe cards, verify use records for served items, and ensure food is presented efficiently and to quality standards.
Monitor line setup before meal functions to maximize efficiency during service.
Monitor equipment maintenance and adherence to the kitchen’s clean-as-you-go policy.
Prepare food consistently according to recipe cards and production and portion standards, based on server orders.
Start items prepared ahead of time while avoiding excess preparation beyond estimated needs.
Date food containers and rotate stock according to standard operating procedures, keeping perishables at proper temperatures.
Check shift pars, determine preparation needs, pull items from the freezer, and set up the line.
Note out-of-stock items and possible shortages.
Help keep the buffet stocked.
Return unused food items to designated storage areas for the next shift, covering and dating perishables.
Help establish actions to address food-cost problems and control waste, loss, and usage according to standard operating procedures.
Train line cooks and ensure proper sanitation levels.

Benefits

Medical insurance, with the employer covering up to 70% of premiums with wellness credit for eligible associates.
Dental insurance with an employer contribution toward premiums and vision insurance.
401(k) program with up to a 4% employer match, subject to safe harbor requirements and no vesting period.
Health Savings Account with qualifying medical plans and up to a $1,000 company contribution.
Health, Dependent, and Commuter Flexible Spending Accounts.
Company-paid basic life and AD&D insurance, with optional supplemental coverage.
Short-term and long-term disability insurance coverage available to eligible associates.
Optional pet, accident, critical illness, and hospital indemnity insurance.
WINFertility guidance for associates enrolled in the Sage medical plan.
Complimentary associate cafeteria.
$50 monthly TriMet 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.
Discounts on hotels, restaurants, and other offerings.
Employee referral bonus program, with up to $1,000 per referral.
Paid sick time and eligibility to apply for Paid Leave Oregon.