Prep Cook - Urban Farmer

Urban Farmer – Prep Cook

Urban Farmer is seeking a Prep Cook to join our culinary team. Portland's most sophisticated Farmer-to-Table steakhouse, located on the 8th 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.

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.

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

• Complete opening and closing checklists.
• Refer to Daily Prep List at the start of each shift for assigned duties.
• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Promptly reports equipment and food quality problems to chef on duty.
• Inform chef on duty immediately of product shortages.
• Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
• Performs other related duties as assigned by the chef or manager-on-duty.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Date all food containers and rotate as per the BOH General Operating Procedures and Inventory SOPs, keeping all perishables at proper temperatures.
• Answer, report and follow executive or sous chef’s instructions.
• Clean up station and take care of leftover food.
• Comply with nutrition and sanitation regulations and safety standards.
• Report any safety issues to the chef on duty.
• Maintain a positive and professional approach with coworkers and customers.

High school education or equivalent experience.

Minimum one-year food service or related work.

• Requires an ability to work as a team member and an ability to communicate with kitchen staff.

• Lifting, pushing, pulling and carrying – essential primarily because of heavy production associated with banquets, including food and small equipment (up to 75% of the time).
• Bending of the knees necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility – full range of mobility and ability to travel 30-50 feet regularly throughout the day.
• Continuous standing during preparation, service hours or expediting, usually all day.
• Must have moderate hearing to hear equipment timers and communicate with other staff.
• Must have excellent vision to see that product is prepared appropriately.
• Must have moderate comprehension and literacy to read use records and all special requests.
• Lifting, pushing, pulling and carrying – regular lifting of food cases and metros up to 70 lbs, pushing and pulling carts required.
• Bending/kneeling – regular bending to lift items and supplies, periodic kneeling.
• Mobility – regularly moves all around kitchen.
• Continuous standing – may be stationary for short periods of time.
• Periodic climbing required.

Inside 100% of an 8‑hour shift. Going into the…