Line Cook

Sage Hospitality•Portland, OR

4d•$17 - $18

About The Position

The AC Portland Downtown is seeking a part-time AM Line Cook to prepare and serve food with creativity and passion. The role ensures proper service from the front line through quality control, training of line cooks, and maintaining appropriate sanitation levels. The cook prepares food consistently according to recipe cards, production and portion standards, and kitchen procedures, while supporting efficient meal service and controlling food waste and costs.

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 lift, push, pull, and carry items weighing up to 70 pounds; these tasks are involved regularly, approximately 75% of the time.
Periodic climbing is required.
Ability to bend the knees when using the lower oven, approximately 5–10 times per day.
Full range of mobility and ability to travel 30–50 feet regularly throughout the day.
Ability to stand continuously during preparation, service, or expediting, usually all day.
Ability to hear equipment timers and communicate with other staff.
Ability to see whether products are 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 items served, and ensure food is presented efficiently and with quality.
Monitor line setup before meal functions to support maximum efficiency during meal periods.
Monitor equipment maintenance and adherence to the kitchen’s “clean as you go” policy.
Prepare food consistently according to recipe cards, production and portion standards, and server orders.
Start items that are prepared ahead of time without exceeding estimated needs.
Date food containers and rotate items according to standard operating procedures, keeping perishables at proper temperatures.
Check pars for shift use and determine preparation needs, freezer pulls, and line setup.
Note out-of-stock items and possible shortages.
Assist in keeping the buffet stocked.
Return unused food items to designated storage areas for the next shift, covering and dating perishables.
Assist with plans and actions to correct food-cost problems and control food waste, loss, and usage according to standard operating procedures.