Employee Cafeteria Cook
NOTE: This job listing has expired and may no longer be relevant!
The Nines hotel is the height of luxury. Ideally situated downtown next to Portland’s Pioneer Square and the MAX light Rail, the Nines rests atop the historic landmark Meier & Frank Building. The striking decor and impeccable service is a contemporary homage to the structure’s storied past. To compliment the history of our beautiful hotel are its two amazing restaurants. Departure restaurant is located on the rooftop and is known for creating modern, accessible Asian cuisine using traditional techniques learned in the kitchens of the Far East. The Urban Farmer steakhouse is the second restaurant, located on the 8th Floor. With an emphasis on local organic sourcing and simple straight forward preparations, Urban Farmer represents the very best of the modern culinary movement. Finally, the Nines is host to many local and national conferences and frequently its 13,000 square feet of beautifully decorated banquet space is fully utilized.
We are currently searching for a Employee Cafeteria Cook to join our successful team.
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
SERVICE CULTURE FOCUS
To support Sage’s Vision of being recognized by our customers as the best in our business through ensuring a culture that “makes the ordinary extraordinary!” You should champion this culture in every touch point of our business from our associates, guests, owners and communities. The service and courtesy you extend and promote on a daily basis will ensure a healthy and productive culture of serving others with excellence.
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.
This position description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the associated with the position. May perform other duties as assigned.
For more information on the specific job duties check out http://sagerestaurantgroup.com/careers and APPLY TODAY!
We are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing and criminal background checks.