Sushi Cook

At Sage Hospitality, how we work matters just as much as what we do. We are guided by a shared purpose to enrich lives, one experience at a time, and a vision to redefine how the world experiences hospitality.

At The Nines, Portland, we embrace:

• Historic Retail Palace Reborn - Adaptive reuse of the 1909 Meier & Frank building as a love letter to Portland's architectural past
• Dual Culinary Destination - Urban Farmer's farm-to-table steakhouse and Departure's rooftop pan-Asian cuisine — two of Portland's most acclaimed restaurants
• Living Sustainability Philosophy - Onsite honeybees, hydroponic gardens, and a house butcher reflect a genuine commitment to sourcing
• Oregon Art Immersion - 400+ locally curated pieces including the iconic Bird Song chandelier and student monotypes in every room
• Sophisticated Portland Spirit - Luxury rooted in the city's creative, locally obsessed, independent character

All associates play an essential role in creating welcoming, inclusive environments where kindness, hospitality, and excellence are felt by guests and teams alike. These brandings reflect the unique spirit of The Nines, Portland and align with Sage Hospitality's commitment to genuine, meaningful connection.

To ensure proper service from the sushi station through quality control, following recipes and ensure proper sanitation levels.

• →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.
• →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). Sushi rolling in a high volume operation preferred.

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

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 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.

Inside 95% of 8 hours. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.