Line Cook | Hotel Vance

Columbia Hospitality • Portland, OR

1d

About The Position

The Line Cook prepares menu items and daily mise en place according to recipes, presentation standards, and guest specifications. The role cooks proteins to predetermined temperatures and ensures the quality and consistency of dishes, while accommodating guest needs in a timely manner. It also includes leading small culinary teams during banquet execution and daily preparation, directing line cooks during service, and completing opening and closing kitchen procedures.

The Line Cook conducts inventory, monitors product levels, and communicates replenishment needs to the Chef team. The position is responsible for safe food handling and storage in accordance with local and state regulations, as well as maintaining sanitary food preparation areas and kitchen equipment. It operates and maintains specialized equipment, including slicers, Robo-Coup, Hobart mixers, and convection ovens. The role also includes attending scheduled meetings and training sessions and performing other duties or projects assigned by management.

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 in one-on-one and small-group situations to other employees.
• Working knowledge of all mother and minor sauces.
• Working knowledge of proper butchering techniques.
• Mastery of specialized equipment, including slicers, Robo-Coup, Hobart mixers, 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.
• 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.
• Complete opening and closing kitchen procedures.
• Perform other duties and special projects as assigned based on business needs.

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.
• Task force work opportunities.
• Online learning platform.
• Third-party perks, including discounts on pet insurance, rental cars, movie and concert tickets, theme parks, and attractions.
• Get Paid Daily.

What This Job Offers

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