Line Cook | Hotel Vance

Columbia Hospitality • Portland, OR

3d

About The Position

The Line Cook prepares menu items according to recipes, presentation standards, and guest specifications, cooking proteins to predetermined temperatures and ensuring quality and consistency. The role includes leading small culinary teams during banquet execution and daily preparation, and providing direction to line cooks during service to support smooth kitchen operations.

The position follows proper food handling and storage practices under local and state regulations; conducts inventory, monitors product levels, and communicates replenishment needs to the Chef team; and maintains sanitary food-preparation areas and kitchen equipment. The Line Cook operates and maintains specialized kitchen equipment, uses strong knife and butchering skills, adjusts preparations for flavor and presentation, and accommodates guest needs promptly. The role also includes attending scheduled meetings and training, opening and closing kitchen procedures, and other assigned duties and projects.

Requirements

• At least 5 years of industry experience.
• Ability to cook proteins to predetermined temperatures.
• Ability to cook and direct a banquet for up to 100 people with the help of a small team.
• Necessary state Food Handler’s License(s).
• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Ability to effectively present information one-on-one and in small-group situations to other employees.
• Working knowledge of all mother and minor sauces.
• Working knowledge of proper butchering techniques.
• Knowledge of specialized equipment, including slicers, Robo-Coup, Hobart equipment, and convection ovens.
• Knife skills and the ability to adjust preparations for flavor and accommodate customer needs in a timely manner.

Responsibilities

• Prepare menu items according to recipes, presentation standards, and guest specifications.
• Cook proteins to predetermined temperatures and ensure dish quality and consistency.
• Lead small culinary teams in banquet execution and daily preparation needs.
• Follow proper food handling and storage practices in accordance with local and state regulations.
• Conduct inventory, monitor product levels, and communicate replenishment needs to the Chef team.
• Maintain sanitary food-preparation areas and kitchen equipment.
• Operate and maintain specialized kitchen equipment, including slicers, Robo-Coup, Hobart mixers, and convection ovens.
• Use proper knife skills and butchering techniques.
• Adjust preparations for flavor and presentation while accommodating guest needs in a timely manner.
• Provide direction and guidance to line cooks during service.
• Attend scheduled meetings and training sessions.
• Perform opening and closing kitchen procedures.
• Complete other tasks and special projects assigned by management.

Benefits

• Paid time off and holiday pay.
• Medical, dental, vision, and disability benefits.
• 401(k).
• HSA/FSA plans with employer contribution.
• Referral bonus.
• Discounted lodging, dining, spa, golf, and retail.
• Employee Assistance Program.
• Volunteer opportunities and committee participation opportunities.
• Online learning platform.
• Third-party perks, including discounts on pet insurance, rental cars, movie and concert tickets, theme parks, and attractions.
• Daily pay.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed