Line Cook (PM)

Urban Farmer is seeking a Line Cook PM to join our culinary team. Portland's most sophisticated Farmer-to-Table steakhouse, located on the 8^th floor of the Nines Hotel. We take advantage of Oregon’s bounty and use locally sourced ingredients and meats to distinguish our food as the best in the city.

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As part of the Sage Restaurant Group, 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. It’s a chefs’ playground.

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

• 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.

Education/Formal Training

High school education or equivalent.

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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).

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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.

Urban Farmer is certified Gold for Sustainability at Work. As one of Oregon’s Healthiest Employers, Urban Farmer offers perks that are comparable to progressive employers.

• Medical, Dental, Vision and more to all full-time associates.
• All associates can enjoy our complimentary cafeteria.
• 401k matching for all our associates.
• Hotel discounts at marriott.com.
• Many other perks, benefits discounts for all our associates!
• Save on your parking and public transportation costs by using our pre-tax savings account.
• Our location is right next to the center of all for MAX lines and close to the Portland Streetcar, a prime location for driving, taking public transportation, biking, or even walking to work.
• $50 TriMet monthly subsidy!

Bold. Bright. Caring. Energetic. Driven. Strategic. Daring. To deliver the type of outstanding experience we aim to provide our guests, we need remarkable individuals who are passionate and committed to making a difference. If this sounds like you, then explore the career positions at Sage Restaurant Group that await you.