Residence Inn Portland Downtown Riverplace - Line Cook

Aimbridge Hospitality•Portland, OR

25d•Onsite

About The Position

The Line Cook prepares and cooks food items using standardized recipes for the Corporate HQ outlet, banquets and catering in meeting rooms, and the Executive Lounge. The role maintains high standards for appealing food presentation while ensuring cleanliness, sanitation, and safety in kitchen and work areas, minimizing waste, and maximizing cost and production efficiency. The position also includes preparing food for restaurant and dining outlet service, buffets, banquets, and the Associate Cafeteria; maintaining kitchen equipment and storage areas; and following hotel and company standards, recipes, and procedures. The cook interacts with guests and colleagues and is expected to represent the company responsibly and exercise sound judgment.

Requirements

High school diploma or equivalent and/or experience in a hotel or related field preferred.
Food Handlers Certification, in compliance with state requirements.
Ability to convey information and ideas clearly.
Ability to evaluate and select among alternative courses of action quickly and accurately.
Ability to work effectively in stressful, high-pressure situations and maintain composure and objectivity under pressure.

Responsibilities

Approach guests and associates in a friendly, service-oriented manner and maintain a warm, courteous demeanor.
Maintain regular attendance according to the hotel’s scheduling needs and Aimbridge Hospitality standards.
Maintain personal appearance and grooming standards, including wearing the required uniform and name tag.
Follow Aimbridge Hospitality standards, regulations, certification requirements, hotel policies, house rules, and emergency procedures.
Know menus and required preparation according to hotel standards.
Maintain cleanliness and organization of storage areas and kitchen work areas, following the “Clean As You Go” policy.
Complete food and station preparations before outlet opening so guests are served promptly and efficiently.
Prepare and display buffet items according to Aimbridge Hospitality standards.
Work the kitchen line during operating hours, preparing food to order while maintaining efficiency, productivity, and quality.
Prepare banquet food according to Banquet Event Orders and work scheduled banquet food stations.
Prepare and serve food for the Associate Cafeteria as specified by restaurant leadership.
Prepare food according to standard recipes; prepare specials as directed by restaurant leadership.
Break down buffets and kitchen lines and store food and equipment properly after meal periods.
Use Production Charts according to Aimbridge Hospitality standards.
Know the location and operation of fire-extinguishing equipment and practice safe work habits to avoid injury.
Operate kitchen equipment and maintain its cleanliness.
Assist with storage and rotation of food according to hotel procedures.
Sign keys out and back in under supervision as needed.
Attend meetings as required by management and perform other duties as requested.
Interact with guests and colleagues, including occasional unsupervised contact, while maintaining trust, responsibility, and sound judgment.