Line Cook - Departure; Part-Time Seasonal

Departure Restaurant + Lounge
, one of America's hottest Asian restaurants is currently hiring a Line Cook (seasonal Part-Time April through September).

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.

Ensures proper service from the front line through quality control, training of line cooks, and ensures 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.

High school education or equivalent.

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

• Regularly lift up to 70 lbs. (food cases, small equipment).
• Periodic climbing required.
• Bend knees 5–10 times a day when using the lower oven.
• Full range of mobility and the ability to travel 30–50 feet regularly.
• Continuous standing during preparation, service hours or expediting.
• Must hear equipment timers and communicate with other staff.
• Must see that product is prepared appropriately.
• Must understand and follow verbal/written instructions and communicate both verbally and in writing.

Inside 95% of 8 hours. Freezer temperatures can be
-10°F. Front line temperatures can exceed 100°F.

• Complimentary cafeteria.
• 401(k) matching for all associates.
• Hotel discounts at
• Many other perks, benefits & discounts for all associates.
• Location near MAX lines, Portland Streetcar, and public transportation.
• $50 Tri Met 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.