Why us?

　　Departure Restaurant + Lounge , one of America's hottest Asian restaurants is currently hiring a Line Cook PM . Floating atop the landmark Meier & Frank Building, Departure's ambitious menu captivates diners with its' masterful remix of authentic coastal cuisines. From street food-styled starters to meal-sized classics, rice and noodle specialties to market-fresh sushi, Departure embraces the bounty of the Pacific Northwest and uses the freshest ingredients to deliver the fiery flavors of the Far East.

　　As part of Sage Restaurant Concept, we focus on building "independent" restaurants and lounges bordering our hotels in prime locations. We connect with the people that live and work in the communities we serve by providing highly designed, innovative, locally-focused food and beverage experiences. Surrounded by farms, forests and the ocean, Portland is one of America’s booming food cities with year round Farmers’ markets and artisans creating and making some of the most delicious goods in America.

　　Job Overview

　　Line Cook PM ensures proper service from the front line through quality control, training of line cooks, and ensures proper sanitation levels.

　　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.

　　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.

　　Qualifications

　　Education/Formal Training

　　High school education or equivalent.

　　Experience

　　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/Skills

　　Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.Physical Demands

　　The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

　　Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time.

　　Periodic climbing required.

　　Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.

　　Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.

　　Continuous standing -during preparation, during service hours or during expediting, usually all day.

　　Must be able to hear equipment timers and communicate with other staff.

　　Must be able to see that product is prepared appropriately. Lifting, pushing, pulling and carrying.

　　Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing.

　　Environment

　　Inside 95% of 8 hours. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

　　Benefits

　　Medical, dental, & vision insurance

　　Health savings and flexible spending accounts

　　Basic Life and AD&D insurance

　　Company-paid short-term disability

　　Paid time off for vacation, sick time, and holidays

　　Employee assistance program

　　Tuition Reimbursement

　　Great discounts on Hotels, Restaurants, and much more.

　　ID: 2024-21440

　　Position Type: Regular Full-Time

　　Property : The Nines

　　Outlet: Departure Portland

　　Category: Culinary

　　Min: USD $19.00/Hr.

　　Max: USD $23.00/Hr.

　　Address : 525 SW Morrison St

　　City : Portland

　　State : Oregon

　　EOE Protected Veterans/Disability