Line Cook - Departure (Part-Time Seasonal)

Portland, OR, USA|Onsite

Job Overview

Employment Type

Temporary

Part-time

Work Schedule

Day Shifts

Benefits

complimentary cafeteria

401K Matching

hotel discounts

Employee Discounts

Public transportation subsidy

Paid Time Off

Job Description

Departure Restaurant + Lounge is one of America’s hottest Asian restaurants, uniquely positioned atop the landmark Meier & Frank Building in Portland, Oregon. As part of the acclaimed Sage Restaurant Concepts, this establishment stands as a shining example of the innovative, locally-focused food and beverage experiences that define the group’s approach to hospitality. With its breathtaking views and a dynamic atmosphere, Departure offers diners a masterful remix of authentic coastal cuisines from the Pacific Rim, ranging from vibrant street food-styled starters to meal-sized classics, market-fresh sushi, rice, and noodle specialties. The restaurant’s intense commitment to sourcing the freshest ingredients from... Show More

Job Requirements

High school diploma or equivalent
one to two years of experience in a related culinary role
ability to lift food cases and equipment weighing up to 70 pounds
capacity to stand for extended periods during preparation and service
mobility to travel 30-50 feet regularly throughout the shift
ability to understand and follow verbal and written instructions
effective communication skills
capacity to work in temperature extremes from -10 degrees in freezers to over 100 degrees on the line
ability to bend, climb and perform physical tasks repeatedly

Job Qualifications

High school education or equivalent
one to two years of employment experience in a related culinary position
knowledge of cooking practices and kitchen procedures to perform non-repetitive analytical work
ability to follow recipe cards and production standards
experience working in a fast-paced kitchen environment

Job Duties

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 setup 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
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 setup
note any out-of-stock items or possible shortages
assist in keeping buffet stocked
return all food items not used on next shift to designated storage areas, ensuring proper covering and dating of perishables
assist in setting up plans and actions to correct any food cost problems
control food waste, loss and usage per SOP

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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