Line Cook ("Cocinero/a de Linea")

Portland, OR, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

401(k) Plan

Employee Discounts

Training and development programs

Workplace safety programs

Job Description

Azul Hospitality is a well-established hospitality company dedicated to providing exceptional services within the hotel and restaurant industry. Known for its commitment to quality and guest satisfaction, Azul Hospitality operates various dining outlets within its portfolio of hotels, blending culinary excellence with outstanding customer service. The company fosters a professional environment where teamwork, innovation, and continuous improvement are embraced, making it a leading choice for professionals passionate about hospitality and culinary arts. Azul Hospitality places great emphasis on maintaining high standards of cleanliness, safety, and operational efficiency to ensure a memorable guest experience.

The role of the Food Producti... Show More

Job Requirements

High school or equivalent education required
one to three years culinary experience
state-required food handlers certification card, if applicable
ability to work in extreme temperatures
physical capacity to stand and walk for up to eight hours
ability to lift up to 75 lbs occasionally
ability to push and pull carts and equipment up to 250 lbs occasionally
good manual dexterity
ability to operate kitchen and office equipment
ability to maintain good grooming standards
regular attendance and punctuality required
compliance with hotel rules and regulations

Job Qualifications

High school diploma or equivalent
one to three years culinary experience
state-required food handlers certification card, if applicable
good verbal and written communication skills
ability to supervise line staff effectively
strong knowledge of food products, recipes, and preparation methods
artistic ability for menu development and theme displays
ability to conduct meetings and maintain communication between line staff and Restaurant Manager
ability to create recipe cards and support material

Job Duties

Read menu to estimate food requirements and help Executive Chef order food from supplier or procure from storage
adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles
prepare food items for customers using a quality predetermined method in a timely and consistent manner
measure and mix ingredients according to recipes, using kitchen utensils and equipment such as blenders, mixers, grinders, slicers, and tenderizers
set up station with predetermined mise en place required to service all functions
practice sanitation and safety daily to ensure total guest satisfaction
consult with Executive Chef and other departments daily regarding food production
participate, support and make recommendations for ongoing hotel programs and continuous improvement
perform all other duties assigned by Managers and Supervisors

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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