AM Line Cook

About the role

The AC Portland Downtown is seeking a Part‑Time AM Line Cook to join the Sage Hospitality Group team. The role focuses on delivering creative, passionate service to guests while maintaining high standards of quality, sanitation, and efficiency in the kitchen.

Responsibilities

• Ensure proper service from the front line through quality control, including training of line cooks and maintaining sanitation standards.
• Check all items against recipe cards, verify use records, and present food efficiently and with consistent quality.
• Monitor line set‑up prior to meal functions to maximize efficiency during service periods.
• Oversee equipment maintenance and enforce the kitchen “clean as you go” policy.
• Prepare food according to recipe cards, production, and portion standards, following dupe instructions from servers.
• Start pre‑prepared food items, ensuring production does not exceed estimated needs.
• Date and rotate all food containers per SOP, keeping perishables at proper temperatures.
• Check pars for each shift, determine necessary preparation, perform freezer pulls, and set up the line.
• Identify out‑of‑stock items or potential shortages and communicate them.
• Assist in keeping the buffet stocked.
• Return unused food items to designated storage areas, covering and dating perishables.
• Help develop plans and actions to address food‑cost issues, controlling waste, loss, and usage according to SOP.

Requirements

• High school education or equivalent.
• One to two years of full‑time experience in a related kitchen position.
• Knowledge of cooking techniques and kitchen procedures, with the ability to perform non‑repetitive analytical work.

Physical Demands

• Regularly lift food cases and small equipment weighing up to 70 lb (approximately 75 % of the time).
• Periodic climbing and bending of the knees 5–10 times per day when using lower ovens.
• Full range of mobility; ability to travel 30–50 ft regularly throughout the workday.
• Continuous standing during preparation, service, and expediting periods.
• Ability to hear equipment timers, communicate with staff, and visually confirm proper food preparation.
• Must understand and follow verbal and written instructions and communicate effectively both verbally and in writing.
• Work environment includes 95 % of time indoors, with freezer temperatures down to –10 °C and front‑line temperatures exceeding 100 °F.

Benefits

• Reduced‑Met monthly pass or parking.
• Significantly discounted hotel rates at Marriott properties for employees and their friends & family.
• Sage Restaurant Concepts discounts at The Original Dinerant, Departure, and Urban Farmer.
• Up to 40 hours of sick time.
• Referral bonus eligibility.