PM Line Cook

Sage Hospitality•Portland, OR

17h

About The Position

Why us? Why Us? At The Bidwell Marriott Portland, you’re not just joining a hotel—you’re stepping into a space that reflects the soul of the city. Located on Portland’s storied Broadway Avenue, we blend warm, good-natured hospitality with an independent spirit that celebrates curiosity, comfort, and connection. Our team thrives on crafting personalized guest experiences rooted in authenticity and care. Whether it’s greeting a guest like an old friend, recommending a local hidden gem, or simply making someone’s day a little easier—we lead with heart, attention, and purpose. We believe in meaningful work, shared pride, and a culture where every voice matters. Working at The Bidwell means being part of a team that’s both relaxed and refined. We live and lead at the intersection of downtown culture and Northwest nature—creating a sanctuary in the center of it all. It’s a place to grow, contribute, and build something together that’s truly unique to Portland. As part of Sage Hospitality Group, we’re anchored by a shared mission to enrich lives, one experience at a time. We encourage independent thinking, value diversity of thought, and invest in your development—because we know that when you thrive, so do we. Join us at The Bidwell—where good-natured hospitality meets purpose, place, and possibility. Job Overview To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.

Requirements

High school education or equivalent.
Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).
Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.

Responsibilities

Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of-stock items or possible shortages.
Assist in keeping buffet stocked.
Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.