1. Minimum Requirements of five years’ experience in Italian Cuisine cooking (Northern & Southern Italian) in a professional kitchen.

12. Food and beverage experience, including menu engineering, dining trends, quality service, staff training and controls.

3. Financial management exposure, including budgeting, cost analysis, labor forecasting and cost controls.

4. Established management style epitomized by excellent communication skills, an outgoing personality, outstanding personal appearance, dress, and a demeanor that allows for positive personnel interaction.

5. Ability to motivate, supervise and build a cohesive cooperative team atmosphere providing appropriate positive feedback and coaching.

6. Ability to understand current day human resource practices.

7. A mature individual with the highest personal and professional integrity.

8. A record of accomplishment of success in past work experience and performance.

9. A sense of humor and ability to work effectively at all levels of an organization.

10. A strong, healthy, and stable personal life.

11. Ability to create, compose, and edit written material in Microsoft office.

If you are interested in joining our amazing team, please review the job descriptions and apply online by clicking below!

Pastini is an Equal Opportunity Employer!

The ambiance is at once a tribute to the quaintness of a restored farmhouse and the aesthetic audacity of mid 20th century modernism. Urban Farmer is an exploration of all the best that has preceded it.

Sage Restaurant Group is a team of passionate industry-leading restaurateurs who excel in the realm of F&B operations by creating and operating successful concepts that are distinctly branded, innovative and highly designed. Our team creates unexpected, playful and locally-focused food and beverage experiences that connect with the people who live and work in the communities we serve. These integrated solutions, combining both restaurants and hotel F&B services, are delivered through true partnerships at the property level.

POSITION FOCUS
Responsible for set-up, delivery, and retrieval of food and beverage orders to guest rooms and hospitality suites while ensuring quality service, guest satisfaction and the achievement/maintenance of company standards and profit maximization.

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.

ESSENTIAL DUTIES/RESPONSIBILITIES
? Set-up and deliver all food and beverage orders in accordance with established guidelines, procedures and policies as prescribed by company standards.
? Conduct floor sweeps and retrieve all food and beverage trays in order to maintain established sanitation guidelines.
? Set-up and deliver all VIP amenities.
? Service all hospitality suites in accordance with BEO and established policy and procedures.
? Complete all shift sidework as outlined in the hotel’s operating policies and procedures.
? Respond to customer needs, issues, comments and problems to ensure a quality experience and enhance future sales.
? Report all communications to immediate shift supervisor.
? Perform all cash handling responsibilities in accordance with company policies and procedures.

OTHER DUTIES/RESPONSIBILITIES
? Maintain all inventory of needed supplies.
? Answer the telephone and take all customer orders in accordance with operating policies and procedures.
? Perform special projects and other responsibilities as assigned.
? Participate in task forces and/or committees as required.
? Performs room service duties by taking orders, expediting room service trays, and transporting order to the guest’s room.
? Receives payment or signature for order.
? Provides assistance to other employees and departments to contribute to the best overall performance of the department and the hotel.

SUPERVISORY DUTIES
None

THIS POSITION IS FOR SUNDAY-TUESDAYS 10:00PM-5:30AM

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.

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.

Please apply for this position through our careers website: careers.sagehospitality.com Select Browse jobs and search Oregon in the Location criteria.

The job description is below. Although, somewhat dry and formal, it’s accurate. Read it over and if it sparks your interest, please forward a resume. We’re hiring for both full and part-time positions.

Baristas/Bakery Clerks working at Blue Collar Baking Company will be responsible for making/serving coffee, espresso drinks and tea in a fast paced environment. Speed, efficiency and accuracy are essential. In addition, baristas/bakery clerks will assist in the packaging, pricing, merchandising and selling of baked goods. Additionally, they will prepare hot Panini sandwiches, ready-made soups, and other light bistro fare. They will inform customers about products, ingredients and catering services. They will maintain hygiene standards and overall cleanliness of work areas, including dishwashing, sweeping/mopping, and nightly cleanup. Baristas must have basic math skills and be accurate at handling a cash register, including the memorization of product identification codes. They will interact with fellow staff and customers in a courteous and respectful manner.

Ideal employees will:
• be confident in their abilities
• be quick thinking/nimble minded/able to multi-task and pitch in
• be respectful of a diverse environment/clientele
• understand the importance of follow-through
• accept and follow instructions well
• be able to handle a fast-paced environment
• be punctual
• possess a sense of humor
• have good manners
• exhibit strong common sense skills

Qualifications:
• Must have recent barista experience. Have ability to pull shots, steam milk and have knowledge of espresso drinks.
• Must be at least 18 years of age
• High school education preferred, or equivalent combination of education and experience
• Must be able to lift 25 pounds and occasionally lift up to 50 pounds
• Must have or be able to quickly obtain a Food Handlers Card
• Veterans encouraged to apply
Must like keeping work areas clean and tidy

Available shifts include both full and part time hours. We’re open M-F from 7 a.m. to 5:30 p.m., and on Sat. from 7:30 a.m. to 3 p.m. Opening shifts typically begin 30 minutes before opening, and closing shifts end about an hour after closing. Hourly wage plus tips.

This position will work both AM and PM shifts in multiple stations. We are looking for a strong candidate that can adapt well and rock any job that is thrown their way.

Our ideal person will have the ability to…

-Keep your station organized at all times
-Requires a familiarity with eggs
-Be able to remain calm under extreme pressure
-A strong sense on urgency
-Amazing attention to detail

If you meet this criteria please send us your resume and we will contact you for an interview.

This position is one of the backbones of this restaurant. Our ideal candidate will possess the following.

-Strong organizational skills
-A natural sense of urgency
-Ability to be calm under intense pressure
-Extreme attention to detail

Most important attribute is to be able to work as part of a team. This is a tight knit group so a personality is a huge plus!

Send us your resume if you possess all of these traits and we will contact you to set up an interview.

This job entails all aspects of bread production: mixing, scaling, forming, proofing and operating the ovens.

The ideal candidate would have the following qualities:
*A minimum of two year of professional baking experience (or professional kitchen experience with some baking experience).
* A passion for high quality breads
* An interest in gluten free baking
* Enjoyment of physical work that is demanding
* Be able to work quickly and efficiently and maintain high standards of quality
* Have a strong sense of pride in their work
* Be able to lift 60 lbs

Schedule and Hours: Evenings, generally 8 hrs but as long as 10 hrs, there are some half shifts that are approximately 5 hrs long, finishing by 2 AM. You must have reliable transportation, some shifts may end after Tri-Met/ Bus service is done for the evening. You will be required to work a minimum of one weekend evening. Minimum of 32 hours per week.

Compensation and Benefits: depending on qualifications, to be discussed during the interview process.

***If interested, please include in the body of your e-mail (please no attachments): 1) A statement of why you are interested in this position 2) your resume and 3) three professional references.

Applications available online www.elephantsdeli.com under heading marked About Us, or apply in person at 1611 SE 7th Avenue, Ptld,97214 only
No calls to any location

Skill Requirements
1. Customer service skills.
2. Must have “team spirit” and be able to work cooperatively with others.
3. As this is an open kitchen, applicant must enjoy “people contact”, be oriented toward customer service and be aware of inappropriate conversation.

Chef: You must have a minimum of 5 years experience in kitchen management. The ideal candidate must have experience with menu development and will possess the ability to meet and exceed cost goals while maintaining a positive work environment.

BOH staff: Must have a minimum of 3 years line cook experience.

Monteaux’s was established over 12 years ago and while we may not be the flashiest thing in town, we believe in giving suburbanites something other than the chain restaurants surrounding us. We feature a sold American menu and each month offer ‘country specials” which are not what you think but instead feature dishes from a region somewhere on the planet and some months even somewhere among the stars.

So, if you are looking for your next step send us your resume AND a menu idea for specials from Finland which is on the list of countries we would like to highlight.

We ask that you have at least two years of prior experience and are able to follow recipes and direction.

This is a great opportunity for someone looking to gain quality experience in one of Portland’s most popular restaurants.

A stage will be required as part of the interview process.

We look forward to hearing from you.

This is a full time job. Shifts will include the weekends. You must have quality work experience in sauté, grill and/or pantry, be a team player and love to cook. No drama please. Serious applicants only, but we are always willing to work with the right person.

This is a great opportunity to work in a big kitchen that is committed to scratch cooking and only buying the best possible meat, fish and produce; local, sustainable and organic when available. BridgePort has an elevated pub food concept, 400+ seats includes a dining room with exhibition kitchen, mezzanine bar, outside dock seating, banquet spaces and main floor bar.

If you are looking to test your skills in high quality, high volume food this is the job for you.

Please apply online. Walk-ins will only be accepted between 2 & 4 pm, Monday through Thursday.

Your Qualifications:
Valid food handlers permit
2+ years cooking experience
Positive attitude
Hardworking and must love food

Pay is D.O.E.

Cheers!!

www.lightbarpdx.com

You must:

> HAVE A GENUINE PASSION FOR FOOD AND ITS PREPARATION

> BE ABLE TO COOK EGGS TO ORDER

> BE AVAILABLE TO WORK FULLTIME

> BE AVAILABLE TO WORK FROM 6AM TO 4PM ANY DAY OF THE WEEK

> BE AVAILABLE TO WORK SATURDAYS, SUNDAYS AND HOLIDAYS

> BE POSITIVE ENERGY PERSONALITY WITH A TEAM PLAYER ATTITUDE

> BE ABLE TO WORK AT A FRENZIED PACE WHILE MAINTAINING THE HIGHEST QUALITY OF FOOD PRODUCTION

> BE WANTING TO WORK IN A FUN ENVIRONMENT WITH FUN PEOPLE

> BE WANTING A HIGHLY COMPETIVE WAGE PLUS TIPS

If this sounds like you then SEND YOUR RESUME

OR

APPLY IN PERSON to Cadillac Café, 1801 NE Broadway, Portland, Oregon
PLEASE DO NOT APPLY BETWEEN 11:00 AM AND 1:00 PM
NO PHONE CALLS PLEASE!

DON’T DELAY………..DO THIS TODAY!!!!!!!!!

This job requires a valid Oregon Drivers License and a way to get home from downtown Portland at 4am.

There are two main portions of this job.

1) Shopping: We need you to take inventory at the restaurant using a tablet computer and then drive a van to to various vendors to get product. Unload product and take it into the basement for storage.(9:30 am to 12:30 pm ish Monday to Wednesday).

2) Prep Cooking/Dishwashing/Running Food.

The job pays $9/hr +$3.5 – $4.5/hr in tips for the Prep Cooking portions of the job (which is 20% of all tips received). Plus free food while you work and great employee pricing discounts when you are off work.
.
.Hours = about 20 for the Prep Cooking (6:30 pm – 4:30 am Fri/Sat). About 9 hours for the three shopping days (Monday, Tuesday, Wednesday). We would need you to be flexible about scheduling at first for training. More prep hours and less shopping hours in the future if we work well together.
.
We need you to:
- Be seriously interested in this job if you are responding to this post
- Have hustle
- Enjoy working hard and rising to a challenge
- Be able to work in tight, hot quarters
- At least 3 years experience working as a line cook and/or prep cook
- Have excellent knife skills
- Be able to use a computer and tablet.
- Be a fast dishwasher (we do them by hand)
- Work fast, clean and organized
- Enjoy your work
- Be willing to do whatever it takes to get the job done
- Do some food serving and phone answering
- Be fluent in written and spoken English and be legal to work in the U.S.
- Be an adult and act like one
- Not have a substance abuse problem
- Line experience a major plus!

We are a busy downtown, family owned Mexican restaurant seeking a self motivated dishwasher/prep cook to work HARD in a hot, galley style kitchen. We use a computer system to do prep lists, inventory and recipes so you you will need to be comfortable using a computer and tablet. There is some customer service involved, so you will need to be comfortable with the public.
We are a small place and every employee is a valuable part of our team. Your co-workers will need you to stay on task and work hard. If you are into rising to a challenge you will thrive, if not you will not last and its best that you pass this ad by.
We will train you and help you in any way we can, but if you need someone watching over your shoulder to keep you on task, this is not the job for you. We are serious about quality, consistency and service. We work hard and will expect a lot out of you, but we will treat you with fairness and dignity.

We are looking for a leader who exemplifies and can instil a culture of harmony, execution, education and fun! Our Restaurant Manager willl work directly with a Quality Control Manager and two Floor Leads. We are interrested in finding someone who will embrace our basic philosophy of providing first rate service with high quality food made from scratch recipe and method using fresh ingredients in a casual atmosphere. The Wild Duck is a fun place to work because our leadership communicates, listens, teaches and coaches. This creates harmony and a culture of respect and fun!

Candidates must have a minimum of 4 years restaurant management experience a minimum education level of a four year degree from an acredited University or Cullinary College or Hospitality Management College. Our hiring committee will score highly the candidates who show excellent skill in the folowing areas: Customer service, Point of Sale programming and mangement, community involvement, inventory controls, personnel management, operational developement, innovation, staff training and mentoring, quality controls and over all leadership ability.

If this sounds like a good match for you please send your resume today. The Wild Duck May be the right place to land!

Starting Salary 35-45K plus perks, annual review and bonus
* this job is in Eugene, OR

We are looking for a leader who exemplifies and can instil a culture of harmony, execution, education and fun! Our Chef willl work directly with a Sous and Kitchen Manager leading a staff of 12-15. We are interrested in finding someone who will embrace our basic philosophy of providing first rate service with high quality food made from scratch recipe and method using fresh ingredients in a casual atmosphere. The Wild Duck is a fun place to work because our leadership communicates, listens, teaches and coaches. This creates harmony and a culture of respect and fun!

Candidates must have a minimum of 6 years kitchen management experience. Formal cullinary training is preferred. Our hiring committee will score highly the candidates who show excellent skill in the folowing areas: menu developement, preparation skills, cost controls, inventory controls, personnel management, operational developement, innovation, staff training and mentoring, quality controls and over all leadership ability.

If this sounds like a good match for you please send your resume today. The Wild Duck May be the right place to land!

Starting Salary 35-45K plus perks, annual review and bonus
* this job is in Eugene, OR

Server: seeking seasoned professionals to join our team. We are looking to hire servers with a minimum of five years experience in a fine dining establishment. We are also looking for a Server Assistant who possesses a strong work ethic, is able to multi-task well, is polite and professional and able to assist in service.

Please email your resume to jon@ringsidehg.com

Maupin is located in North Central Oregon, only a 2 hour drive from Portland. Come have a fun summer with us!

We’re looking for someone to coordinate our catering and special events this summer by managing the busy schedule, logistics and staffing…all while upholding our standards of excellence and hospitality. We need someone now through the end of September and we need near full availability throughout this time period.

Must have at least three years events experience (plus the ability to drive a van while pulling a cart behind + a good driving record).

Must be unapologetically positive, love working as a team and have the skills to troubleshoot and multitask without anyone even knowing you’re doing it.

We’re looking for highly qualified candidates who are interested in working hard and having fun. Please respond with a professional resume and cover letter (describing the event you’ve coordinated that you’re most proud of and why). Please include three professional references.

We look forward to hearing from you!

Peet’s Coffee & Tea is looking for a Shift Lead for our NE Broadway store in Portland. If you have a passion for coffee and tea and are looking for a fast-paced, fun place to work, we want you to join our team!

Peet’s offers great benefits including:
•Industry-leading training and knowledge
•Medical, dental and vision coverage (starting at 21 hours/week)
•Generous employee discount
•Opportunities for advancement

Read the requirements below & Apply Now to be part of our Gold Standard Specialty Coffee Company.

We encourage applicants of all ages, races and ethnic backgrounds.

Shift Lead Requirements:
•Minimum one year of retail supervisory experience and/or related experience and training.
•Cash handling experience and attention to detail.
•Ability to effectively problem solve, using sound judgment.
•Dedicated to exceeding the expectations of customers.
•Open availability preferred, including early mornings, evenings, and Saturdays/Sundays.

Shift Lead Responsibilities:
•Executing quality store openings and closings, following all necessary procedures, including adherence to safety and security guidelines.
•Preparing and serving handcrafted bar drinks and brew and serve coffee and tea. When acting as Service Leader, providing consistent feedback to team members on bar drink quality and presentation.
•Performing inventory control tasks, including receiving, counting and ordering product to ensure enough stock is on hand to meet customer demands and to control costs and waste.
•Model customer engagement by providing personalized superior customer service.

Company Overview:
Since 1966, when Alfred Peet opened the first Peet’s store in Berkeley, California our goal has been to offer the best coffees & teas in the world, without compromise. We believe that meticulous selectivity, artisan roasting, and our commitment to freshness make the difference you can taste.

We’ve grown considerably since our beginnings. Peet’s is now sold in multiple channels: 200 retail store locations in six states, National Home Delivery Service, select Office Coffee and Food Service programs and is expanding rapidly in Grocery across the U.S. Currently, Peet’s is available in 12,000+ grocery stores across many states.

Essentially, though, we haven’t changed much. We remain committed to the artisan crafts of coffee and tea and delivering the highest quality, always.

Fine dining experience and wine knowledge helpful to be considered, but we will also value a winning attitude and willingness to strive for perfection.

If you are interested please contact:
kshoptaw@gosportsone.com

We are looking for a chef with broad experience in managing a busy kitchen. Responsibilities include leading a team of about 30 BOH staff, updating the menu with seasonal specials, ensuring consistent food preparation quality, training and mentoring staff, managing to food and labor financial targets. This is a full-time, salaried position, commensurate with experience. Benefits include company provided health insurance, 401K, long-term disability insurance, vacation, and a performance-based bonus program.

DUTIES AND RESPONSIBILITIES (include, but are not limited to, the following):

• Plans, develops and implements procedures to improve operations.

• Establishes work priorities and departmental goals.

• Monitors expenditures and maintains / controls inventory of food and beverage department.

• Provides customer service in person and via telephone to guests and hotel staff.

• Controls labor costs based on occupancy and month-to-date budgets.

• Directs employee evaluation system.

• Coordinates activities and communicates relevant information with related departments.

• Directs scheduling and training of food and beverage staff.

• Displays knowledge of safety practices and procedures regarding fire or other emergency situations in the kitchen/restaurant.

• Resolves departmental conflicts or concerns in a timely and professional manner.

• Conducts monthly departmental meetings for food and beverage staff.

• Works closely with the banquets department to assist with upcoming functions and events.

• Performs duties of all subordinate positions in food and beverage department as required.

• Displays knowledge of departmental policies as well as emergency procedures of front office operations.

• Attends and participates in monthly departmental meetings.

• Attends and participates in orientation, fire safety training, and other training and development sessions assigned by management.

• Attends classes and seminars to improve skills and knowledge as required.

• Acknowledges, understands and abides by Company policies and procedures.

• Wears appropriate uniform and name badge as prescribed by Company policy and maintain personal cleanliness.

• Maintains a neat and tidy work station and office at all times.

• Performs similar and related duties as assigned.

QUALIFICATIONS:

Education or Experience: Ideal candidate must have a minimum of four years of progressively responsible culinary experience; college degree or related experience and hotel background preferred. Must have current Food Handler’s card.

In your response to the ad, please tell us what position you are interested in, attach your resume and please include a cover letter through Poached, which tells us about yourself and why you would be an asset to MWL. Must be 21 years or older and have an OLCC certification.

We will only consider applicants with the following pre-requisites:

Bartenders: We are looking for upbeat bartenders with serving experience, as well as servers with bartending experience; minimum of 4 years bartending experience, (at least 2yrs in craft spirits). You should have a compulsive interest in whiskey and a desire to learn all you can about a broader range of spirits.

Barback: You must have previous food service experience. You must have a passion for spirits.

We will only consider applicants with the following pre-requisites:

Bartenders: We are looking for upbeat bartenders with serving experience, as well as servers with bartending experience; minimum of 4 years bartending experience, (at least 2yrs in craft spirits). You should have a compulsive interest in whiskey and a desire to learn all you can about a broader range of spirits.

Barback: You must have previous food service experience. You must have a passion for spirits.

Host: You must have a minimum of 2 years experience at a fine dining establishment, in a host, service, or food runner capacity. Experience with Open Table preferred.

Door-person/Security: You must have your DPSST certification. You are the customer’s first contact and are responsible for checking ID’s.

UNO MAS
2337 NE Glisan st.
(503) 208 2764

*non-form cover letters showing some knowledge of our restaurant/menu will move resumes to the top of the stack…

EXPERIENCED PASTRY CHEF

An exciting opportunity has opened up for an experienced and motivated Pastry Chef, looking for career advancement in an organized, fast paced and dynamic kitchen. We are an established restaurant dedicated to the preparation of high quality food with a Northwest flair. Ideal candidate should be a Pasty Chef who is creative, organized and independent. Applicant should be able to produce restaurant quality desserts, ice creams and brioche. Some catering dessert production required as well as the ability to produce seasonal specialty desserts to be show cased.

Qualified candidates, apply today at:

Jake’s Grill
611 SW 10th Ave.
Portland

EOE

Oyster shucking skills are a bonus, we were recently voted “Best Oyster Bar in Portland” by City Search!

Well know for quality Cajun food.

Compensation depends on experience.

Location: 505 NW 23rd Ave
Portland, OR 97239

Positions Qualifications:

Food Handler Card is required
Clean driving record
Flexible to work weekends and nights
Kitchen experience is a must, with good knife skills and fast at prep work
Able to read recipes and measurements
Must be a hard worker
Pizza experience is a plus
Bilingual is preferred
Supervisor experience is preferred
Must be able to lift up to 50 pounds

Benefits and perks:
We offer a competitive wage, excellent employee benefit package including health and dental insurance for employee and dependents.
Flexible 125 with pre-tax dependent care and out of pocket health expenses for full time employees.
Complimentary staff lunches and 40% off-shift discount.
We strive to treat all our employees as individuals and with respect.

Apply in person or send us your resume. For store hours and company information please visit: www.pizzicatopizza.com

Managers who succeed within our company demonstrate and exercise flexibility, hold themselves and employees to high standards, and are naturally inclined to provide exemplary customer service. You must be a motivated problem solver who thrives on a good challenge and has a keen eye for details. Our managers are expected to be actively present on the floor, engaging our customers and working alongside our crew.

Qualified candidates should meet the following criteria:

-Have at least 3 years of recent management experience at a high-volume establishment.
-Have experience in coordinating the hiring, training, and scheduling of 20+ new employees
-Have a passion for Asian food and beverages, with a desire to learn more
-Be able to communicate effectively and respectfully with upper management, peers, and hourly employees
-Demonstrate an understanding of restaurant POS systems, preferably DinerWare
-Provide at least three supporting, professional references

We are unable to accept phone calls regarding available positions. Thanks and looking forward to hearing from you!

The Marketing and Assistant Manager represents our business and cultivates relationships with residents, businesses, and local wineries that will result in private dinners, catering opportunities, tastings, winemaker dinners and corporate events. This person increases awareness of the hotel and restaurant capabilities and facilities and ultimately, increases sales and our premium events catering reputation. This role is multi-faceted, being both a business representative, a liaison to our clients and a project manager who ensures all of the elements and talent come together for flawless event execution. The Marketing and Assistant Manager also oversees and executes all standards of service for primarily breakfast and lunch. This person upholds the mission and values of our restaurant and supports the owners and team maintaining standards and policies. Wine knowledge and passion is a must. Someone with strong relationships with wineries in the area would do well in this role.

Requirements
• Minimum of a Bachelor’s Degree or equivalent in experience
• Minimum of 3 years of hospitality management experience, preferably in a premium restaurant or hotel
• Has reliable transportation
• Is capable of receiving and responding to text and email messages in a timely manner
• Adept computer skills (Microsoft Office, Creative Suite, able to use various browsers)
• Understanding of POS software
• Excellent oral and written communication skills–must be able to write menus and marketing material that is informational, creative and engaging
• Able to think creatively to solve problems and manage conflicts when they arise
• Comfortable interfacing with customers while directing a crew of people and maintaining a professional demeanor
• Highly organized and able to plan and prioritize projects
• Outgoing, adaptable and friendly with a professional appearance
• Must be willing to work evenings and weekends
• Web and publishing skills highly desirable (Creative Suite, WordPress, etc.)

Please respond with a thoughtful cover letter and résumé. Only candidates who follow instructions will be considered.

No phone calls please, apply via email only.

Please apply for this position through our careers website: careers.sagehospitality.com Select Browse jobs and search Oregon in the Location criteria.

EXPERIENCED HOSTS/HOSTESSES & BUSSERS

The Heathman is a leader in the affordable upscale dining segment.
Qualified candidates, apply today at:

The Heathman
1001 SW Broadway
Portland, OR 97205

We respectfully ask that candidates DO NOT call the restaurant for inquiries.

EOE

The Waypost is a venue for music, documentaries, and other presentations. We are about to rebuild our bar to operate more effectively now that we’re serving liquor. The designs are amazingly professional, and work will take place June 14-17. After that, we want to immediately reveal the new menu. Our kitchen consists of a small convection oven, two refrigerators, a refrigerated sandwich prep table, a steam table, and three countertop burners. It’s not a big kitchen, but we use the space well.

The intention of this hire is to find someone who fits well into our friendly community, who can enjoy the ever-developing Southwest theme and playfulness of The Waypost and help us build excitement around the experience of eating/drinking/watching in our space.

We would like to hire someone with strong kitchen experience and serious passion for southwest flavors by the end of May. We can afford an hourly pay of $11 to start.
We’ll begin with receiving resumes through email and in person at the Waypost. From there, we’ll set up working interviews so that we can better understand each other.

Please submit resume IN PERSON. We are hiring now so come on in!
Minimum wage +tips

Bar Vivant is not a small plates restaurant, but a bar with quality food and drink in small portions for $5 or less, modeled after those found in San Sebastian, Spain.

Interested candidates should apply in person with cover letter and resume. Please list your availability on your cover letter. We are looking to hire asap!

Are you passionate about everything you do? Do you inspire greatness in those that you work with? Do you love pizza? If you’ve answered yes to any or all of these questions and have the desire to work for a company that recognizes you for what you bring to the table then Pizzicato is the place for you!

We are currently seeking an experienced, self-motivated, energetic person with great leadership qualities and a passion for amazing customer service to join our management team.

Qualifications/Skills required:
Minimum of 2 years Restaurant Management Experience
High school education, or equivalent
Possess a clean driving record (no convictions in the past 3 years) with excellent driving habits
Excellent customer service and phone skills
Experience with interviewing and hiring personnel
Respect for and ability to maintain confidentiality.
Ability to work in a team environment
Ability to train, supervise, and motivate employees
Possess effective coaching, counseling, and teambuilding skills
Experience with computerized POS system
Experience with ordering and inventory processing
Knowledge & understanding of food cost & inventory control
Excellent communications skills; good with details and time management
Ability to lift 50 pounds on a regular basis and stand for extended periods of time (with statutory breaks)
Must have a current Food Handlers’ card, OLCC license & complete knowledge of State sanitation and OSHA guidelines

We are a well-established, locally owned company that was founded in 1989 and we are always looking for the right people to grow with us. If you feel like you are that person, please copy your resume and references in the body of the email (attachments will NOT be opened).

Pizzicato Pizza is an Equal Opportunity Employer

Salary starts from $28,000 to $32,000, DOE

Responsibilities include: employee management, employee scheduling, floor managing and host shifts, cash management, menu writing, event coordinating, some ordering, inventory, occasional off-site event management … and more!

Xico provides full health care benefits after 3 months of employment.

Please send resume AND cover letter.

Thanks!

PS: this is not a serving position.

Servers are paid $11.00 per hour plus gratuity.

Skill Requirements
Must have Food Handlers Card
Must have OLCC License
Server experience a plus.

ESSENTIAL JOB FUNCTIONS
* Checks with Executive Chef for daily objectives.
* Orders all items needed for pastry production.
* Prepares all desserts needed for pastry production.
* Prepares all pre-plated desserts for banquet and a la carte service.
* Assists chef with new ideas and presentations.
* Controls waste. Controls food and labor costs.
* Forecasts dessert and baked good needs on a daily basis. Communicates operating information to Executive Chef.
* Plans innovative daily, weekly, monthly, and seasonal dessert specials and baked goods.
* Assists in performing human resource functions for junior staff, including hiring, training, and supervising.
* Inspects quality of food items used to prepare desserts and baked goods. Informs Executive Chef when quality is not acceptable.

SERVICE

Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu.

FACILITY MAINTENANCE

Maintain a high level of cleanliness in the kitchen facilities.

QUALIFICATION REQUIREMENTS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE:
A degree in Culinary Arts and/or one to two years experience as a cook. Expertise in food product, presentation, quality and preparation along with menu concept and design.

LANGUAGE SKILLS:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports, purchase orders, menus and correspondence. Ability to communicate to groups of customers or employees of the organization.

MATHEMATICAL SKILLS:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports, purchase orders, menus and correspondence. Ability to communicate to groups of customers or employees of the organization.

REASONING ABILITY:
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floor may be slippery and wet. Hot liquids in large containers are moved and must be carefully transported.

The noise level in the work environment is usually loud.

(Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).

Job Requirements
See Above

SERVICE

Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu.

FACILITY MAINTENANCE

Maintain a high level of cleanliness in the kitchen facilities.

QUALIFICATION REQUIREMENTS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE:
A degree in Culinary Arts and/or one to two years experience as a cook. Expertise in food product, presentation, quality and preparation along with menu concept and design.

LANGUAGE SKILLS:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports, purchase orders, menus and correspondence. Ability to communicate to groups of customers or employees of the organization.

MATHEMATICAL SKILLS:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports, purchase orders, menus and correspondence. Ability to communicate to groups of customers or employees of the organization.

REASONING ABILITY:
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floor may be slippery and wet. Hot liquids in large containers are moved and must be carefully transported.

The noise level in the work environment is usually loud.

(Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).

Job Requirements
See Above

5 years experience required! High-volume experience 100% necessary! Must have OLCC Certification & Food Handlers Permit.

**You must bring your resume to 1800 East Burnside along with cover letter and references.**

We are looking for an experienced cook and leader to help manage a new kitchen in Newberg. 

The right person:
- has a broad knowledge of “new-american” food and dining
- is experienced in all aspects of the kitchen
- has the desire to teach and lead
- is level-headed
- has spent time on the rail
- is an effective communicator
- understands not only the culinary, but also the business side of a restaurant
- has the ability to both give and take direction clearly and efficiently
- is passionate, self-motivated and hard-working

Particular consideration will be given to those with baking and pastry experience; butchery experience; and/or experience cooking over wood. Preference also given to those with strong experience in the local market.

This position is in a to-be-opened restaurant.  Prior to opening, the person we select will be asked to assist in menu and recipe testing and development; staff training; and other tasks.  This period will not be full-time, but will be necessary.
This will be a full-time position when we open, six days a week. 
Pay DOE & negotiable. 

Please stop by with your resume between lunch and dinner.

Serves food and beverage items over the counter to members, guests and employees in a fast, courteous manner. Replenishes all stock items as needed. Performs all cleaning and sanitizing duties. Performs food preparation functions, which include making deli sandwiches, assembling salads, and preparing concentrated soups, hot dogs, pizza, and pretzels according to established standards. Receives payments from members, guests and employees. Handles cash, makes change and checks charge tickets for account number accuracy.

High school diploma or equivalent preferred; possession of a valid food handler permit and OLCC card preferred; working knowledge of food service counter help or other customer service related positions preferred; excellent customer service skills; accurate cash handling and ability to perform basic mathematical calculations.

Apply to this ad by completing a Multnomah Athletic Club application at MAC (1849 SW Salmon) or online at www.themac.com. A PDF is also available for download to fax to 503-517-2386. Please include a resume and cover letter.

Lardo is a fast-growing company so future advancement opportunities are plentiful to employees who are easy to work with with a good work ethic who can do well in a busy, tight-quarters environment.

Apply via this ad or drop your resume directly by the shop at 12th and Hawthorne.

THESE POSITIONS WILL INCLUDE PART TIME HOURS UP TO FULL TIME HOURS FOR VARIOUS SHIFTS. THIS COULD INCLUDE EARLY A.M. SUNDAY & HOLIDAY BRUNCHES OR SCHEDULED FUNCTIONS.

WE ARE LOOKING FOR OUTSTANDING TEAM MEMBERS WHOSE AVAILABILITY IS FLEXIBLE AND DEPENDABLE TO FIT WITH OUR HOTEL TEAM!

Key Responsibilities & Expectations
1. The cake finisher must know how to make all fillings, frostings, cake bases, dough, tarts, pies, strudels, breakfast pastries, and all items produced in the bakery. Although this will not be your primary responsibility it is essential that the finisher have an understanding of every facet of the bakery.
2. Assemble, finish, and write on all cakes.
3. Must be available to work weekends

Skill Requirements
1. Organizational skills.
2. Excellent written and oral communication skills.
3. Can function under stress while maintaining a professional attitude.
4. Two years scratch baking.
5. One year cake finishing.

This job is full time for 2 to 3 months, then part time until the Holiday Season at which time it goes back up to full time.

NO CALLS TO ANY LOCATION PLEASE
Benefits include Vacation, Medical flex Spending account, 401K, medical, dental and vision

Key Responsibilities & Expectations
1. The cake finisher must know how to make all fillings, frostings, cake bases, dough, tarts, pies, strudels, breakfast pastries, and all items produced in the bakery. Although this will not be your primary responsibility it is essential that the finisher have an understanding of every facet of the bakery.
2. Assemble, finish, and write on all cakes.
3. Must be available to work weekends

Skill Requirements
1. Organizational skills.
2. Excellent written and oral communication skills.
3. Can function under stress while maintaining a professional attitude.
4. Two years scratch baking.
5. One year cake finishing.

This job is full time for 2 to 3 months, then part time until the Holiday Season at which time it goes back up to full time.

NO CALLS TO ANY LOCATION PLEASE
Benefits include Vacation, Medical flex Spending account, 401K, medical, dental and vision

Please include a small paragraph about yourself and how you think you may be a well integrated part of our small team.

We are located in Newberg, the gateway to Willamette Valley wine country, about 25 miles southwest of Portland with limited public transportation, please consider this when applying.

This job requires previous production experience scaling out recipes and mixing batters.

Responsibilities include working with a fellow baker scooping muffins, panning pastries, supporting bake off, packing pastries for our wholesale clients, some pastry production, scrub down (including dishes and mopping) and more!

The ideal candidate works methodically and meticulously while assisting the head baker. Working as a team player is important, for efficiency,

References are required. Position will be filled within the next two weeks.

This is a high volume from scratch kitchen utilizing high quality ingredients and offers many vegan, gluten free and wholesome options.

The successful candidate must have proven ability in working with cookie dough, pies, cakes and breads. Must be able to manage inventory and oversee other employees in the department.

Creativity and desire to grow a bakery department is a must, along with a proven ability to produce existing recipes at a high volume and standard.

Our Mission Is To Serve A Healthy Laughing Planet.

http://laughingplanetcafe.com/

FT Position – Salaried, PTO, Paid Holidays, Medical, Dental, Vision and other voluntary benefits.

Responsibilities include decorating cakes, cupcakes, cheesecakes, as well as prepping, mixing and baking off these desserts, cleaning up your area, dish washing & general cleaning tasks.

Must have reliable transportation, OR Food Handler’s Card or Serv Safe Card, must be a “morning” person, ability to work with a team & get along with others, & ability to be on your feet for long hours.

Please send a cover letter as to why you would be a good fit for this job, your resume and at least 2 references.

We are so excited that our Ice Cream Cart will be making its home in Lake Oswego this summer from June-September! We will be open RAIN or SHINE, everyday from noon-10pm.

We’re looking for several SEASONAL Ice Cream Servers to work at our cart this summer. You’ll need to be available to work at least four days/week with complete flexibility including weekends, holidays and throughout the summer. Unfortunately, we cannot guarantee any vacations exceeding 3 days during employment.

If you are excited about taking care of others, working as a team and learning about ice cream, we’d love to hear from you! Experience in the food industry is not required, but the ability to stay unapologetically positive while working hard is a must.

We offer the following benefits to our seasonal team:
~30% discount on all purchases at our shops
~One free pint of ice cream EVERY week
~$9.50/hour + tips
~A Salt & Straw t-shirt!

If you are interested in joining our seasonal team in Lake Oswego. Please deliver the following in person at our NW shop before noon on weekdays located at 838 NW 23rd Ave:

~Cover letter (Please include that you are applying to work at the cart in Lake Oswego)
~Resume
~At least one professional reference that we may contact at the end of your interview process

Thanks for your time, we look forward to meeting you!

Qualifications:
Basic High School Diploma or G.E.D.
Ability to multi-task.
Knowledge of basic sales, basic accounting skills, cash handling, computer skills including Word and Excel.
Experience with cash handling, checks and credit cards.
Able to stand for long periods of time.
Must have EXCELLENT customer service skills – tactful, courteous, cooperative and positive attitude – Always with that HOSPITALITY smile.

Responsibilities:
Perform check-in and check-out of guests.
Complete accurate processes with Reservations, assigning and blocking rooms.
Excellent communication with Guests, Bell Staff, Housekeeping, Accounting, Management and peers.
Process discrepencies in room status (i.e. unexpected stay-overs, distressed passengers, etc.)
Position is ‘hub’ of hotel – provide guest information, assisting with directions, questions and/or special requests.
Maintain clear and accurate records of all transactions.
Promote Room Sales (in addition to up-selling).
Perform other appropriate duties as assigned by management.

As an employee of the Monarch Hotel, you are responsible for setting the example of professionalism we desire all employees to emulate.

Previous experience in Hotel/Hospitality required.
Must pass background check.

These are seasonal positions with possibility of becoming year-round. Pay is dependent on experience. Health benefits are available for year-round positions. We offer discounted TriMet passes, shoe discounts, a fantastic working environment and great food.

For more details on the position and to complete an on-line application, please go to the contact us section on the Waverley website at www.waverley.cc

En Español
Posiciones abiertas para cocineros. Debe tener disponibilidad para trabajar noches,fines de semana y dias festivos . Experiencia necesaria. De preferencia educacion culinaria pero no es un requisito. Esta es una posicion temporal con posibilidades de permanecer,pago basado en experiencia . Beneficios disponibles para posiciones permanents.

Acadia Bistro is looking for a server! Experience is required, as is a strong knowledge base of food, wine cocktails and professional table service. This job is mainly dinner service, with one lunch shift on Wednesdays a must. Applicant will also need a valid OLCC service permit, and Food Handlers Card.
This Job will also (ideally) include some bar tending shifts
$8.95/hr, plus tips
Applicants may feel free to apply in person, Monday thru Saturday from 1pm – 3pm at
Acadia 1303 NE Fremont st
Attn, Adam or Angie

Hours are part-time on varied days and hours. Benefits include: paid time off, discounted public transportation, 401(K) retirement program with employer match and much more.

Apply to this ad by completing a Multnomah Athletic Club application at MAC (1849 SW Salmon) or online at www.themac.com. A PDF is also available for download to fax to 503-517-2386. Please include a resume and cover letter.

In the 1950s and 60s, diners and supper clubs were social hubs, places we gathered to end our days or begin our nights. The menus were comprised of comfort foods brought to this country by the immigrants who shaped it, and were refined to satisfy contemporary tastes. The Original, the downtown destination for all-day Portland dining, renews that spirit for the 21st century by serving up playful variations on the classic standards in an atmosphere that’s stylish, sophisticated and cool. Our guests can settle into a spacious booth for a comforting brunch or a brisk business lunch, stretch out in our plush retro-luxe banquette for an elegant dinner, or unwind at our candle-lit bar for that much deserved post-prandial nightcap. At the Original, we honor the past as we listen in on the pulse of Portland’s adventurous and evolving tastes.

The Original Dinerant is the coming together of the local food movement and the past 50 years of roadside diners and restaurants. Our passion is service and home cooked foods with the culinary expertise of today’s modern kitchens. Our focus is on hospitality and the fun of entertaining. The Original Dinerant is the place for you if you are passionate about the revolution that is approachable food, done well.

As a part of one of the nation’s leading hotel and restaurant management companies Sage Hospitality offers competitive compensation and benefits such as medical, dental, vision and life insurance, flexible spending accounts, 401K, hotel room discounts, paid vacation/holiday, domestic partner benefits and more. We also offer exceptional opportunities for growth and advancement. People love working at Sage because of what we stand for. We dare to be different; not only in the experiences we provide our guests, but also in the experiences we provide our associates. Being true to ourselves is simply a part of who we are. Together, we strive to create a community that is based on integrity, respect, creativity, and mutual support. Being part of an organization where things matter is what our associates’ value most.

POSITION FOCUS
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

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.

ESSENTIAL DUTIES/RESPONSIBILITIES
Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP’s and future food programs to ensure a consistent, quality product.

Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.

Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.

Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

Develop, recommend, implement and manage the department’s budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.

Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.

Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

OTHER DUTIES/RESPONSIBILITIES
Perform special projects and other responsibilities as assigned.

SUPERVISORY DUTIES – 5-50 associates

COMPETENCIES

STRATEGIC SKILLS
Skilled in all facets of our business or specific area of specialty. Highly capable with current practices and processes and looks ahead at opportunities to utilize new products, consumer trends, changes in the marketplace, and technology edge. Has natural instincts and insight for finding the best solution to unclear situations, issues and problems. Reflects on their experience to determine numerous future possibilities and outcomes. Can see how the details fit into the big picture. Is a highly capable and resourceful problem solver. Manages the creative process within the business or department to develop unique solutions. Leverages creative solutions in the organization resulting in competitive advantages. Makes great decisions.

OPERATING SKILLS
Effectively divides, assigns, and delegates work to meet business objectives and goals. Communicates direction and purpose of work resulting in associate ownership, pride, and quality outcomes. Is able to assess how associates can improve performance and guides their developmental path. Is able to motivate and develop associates to their potential and create promotable talent for the organization.

COURAGE
Readily leads when challenges arise and is invigorated by tough situations. Will take an unpopular stand when needed. Can recognize talent individuals and assembles great teams without fear of hiring strong people. Formulates and communicates clear work plans and gives regular feedback on progress towards goals and makes changes accordingly. Let’s people know where they stand and can take negative action when needed.

ENERGY AND DRIVE
Is a competitive person who is consistently driven to accomplish and exceed goals. Creates a sense of urgency in matters that will impact the success of their business objectives.

PERSONAL AND INTERPERSONAL SKILLS
Welcoming and warm personality. Demonstrates genuine care for customers and associates. Sets the tone for others in stressful situations by responding in a cool, calm, and collected way. Creates confidence and trust with others and is viewed by others as honest and direct. Is comfortable in conversing with individuals from a variety of backgrounds and at all organizational levels. Can create an environment where associates thrive and actively seek approval of the manager. Conveys trust in associates and elevates their confidence by encouraging decision making and learning opportunities. Is a self-improver who develops a variety of approaches and communication techniques tailored to each situation. Builds high performing teams and compels them to embrace a shared vision for success.

KNOWLEDGE/SKILLS
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

Requires oral and written communication skills.

Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons.

Must have excellent vision, for safety reasons.

Must have moderate speech communications skills to communicate with other employees.

Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.

ABILITIES
Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes). Carrying, (ranging from clipboard to food products to small equipment). Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting. Full mobility is required in order to usually inspect and monitor the kitchen environment. Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.

EDUCATION/FORMAL TRAINING
More than two years of post high school education, but less than a degree from a four year college.

EXPERIENCE
Experience required by position is five to ten years of employment in a related position with this company or other organization(s).

MATERIAL/EQUIPMENT USED
Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.
Protective Clothing: hair restraint/hat, gloves, apron, safety shoes – approximately 100% of 8 hour shift.
Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.

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

A.M. BANQUET PREP COOK – Full Time
Days/Hours:
Wednesday thru Sunday – 7:00 a.m. – 3:00 p.m.
Monday – Tuesday – OFF

$11.25/HR. with Benefits after 6 months.

Responsible for preparation and production of resturant, lunch, breakfast, room service and lounge menu. General kitchen prep and sanitation.
Please have ability to perform basic prep tasks.
Please be able to interact with other employees and departments.
Must possess a current Food Handler’s Card.

Please have previous BANQUET PREP & COOK Experience.

We are offering four, ten hour days and a regular schedule. Hourly wage is dependent on experience. Medical, dental and retirement benefits are available.

Apply in person at Milo’s City Cafe, between 2:00 and 4:00. 1325 NE Broadway, two blocks north of the Lloyd Center. No phone calls please.

This shift begins at 11pm and ends at 7am.

The Night auditor is responsible for performing close of day duties for the hotel Front Office and account for daily activity by organizing and verifying information. You also are responsible for running and distributing daily reports to management.

Key duties/responsibilities of Night auditor:

Closing shift three and completing an audit summary for each shift.

Provide relief support to the hotel front desk shifts.

Follow all specified procedures to maintain and post a daily balance of all house accounts, including running preliminary reconciliations, detail transactions and final reports to management.

Transmit credit card batches.

Complete and transmit daily management and accounting reports and supporting documents.

Act as hotel system liaison during night hours.

Perform all Guest Service Representative functions as required; may assist in booking room reservations; answering hotel phone calls.

Handle any and all problematic situations with confidence and ease while providing excellent customer service.

You are the entire hotel presence during these hours.

We are currently hiring for the position of Line/Pantry Cook

We are looking for an experienced line cook to work in our restaurant kitchen. Duties include preparing a range of items from scratch, including soups, salads, dressings, side dishes, and desserts. During service the line cook works solo and puts out all food for the restaurant. We can get busy, so you need to be able to work under pressure and deliver consistent, well plated food.

There are two positions available, with part time to full time hours depending on the successful candidate’s availability.

Requirements:
-Must have at least 2 years experience as a line cook in a fast paced environment
-Must have a good palate and appreciation of quality food
-Ability to work independently as well as take direction from the Kitchen Manager
-Ability to lift 50 pounds
-Current Food Handler’s card
-A perfectionist streak
-Weekend availability is a must.

Please no walk ins or calls about these positions. Please apply thru Poached and we will get in touch should we wish to interview you.

Successful candidates will exhibit the following:

1. Have a minimum of three years full-time line cook and sauté experience
2. Communicate effectively, and demonstrate ability to delegate and multi-task to ensure that jobs are completed correctly.
3. Display a thorough knowledge of food preparation, including soups and desserts
4. Train and direct others to ensure compliance of company standards
5. Assist Kitchen Manager in overall operation of the kitchen
6. Assume a supervisory role in the absence of the Kitchen Manager
7. Must be able to work a variety of scheduled shifts, including weekends and holidays, based on the needs of restaurant volume
8. Must work well in a fast paced environment
9. Must work well under pressure

Please click below and select “Line Cook” to apply online in order to express your interest in the lead position!

Pastini is an Equal Opportunity Employer

While we at times have entry level positions and place a very high value on promotion from within, we are at this time looking to fill positions that the right candidates will have an extensive background in a fast paced high volume setting.

If you enjoy learning as well as teaching and take your profession seriously, we are interested in you! Compensation based upon experience and verifiable history of a great work ethic, attitude and performance. We offer a fast paced, challenging and fun working environment.

We conduct open interviews at 3PM every Tuesday. Any person who is present with an application filled out and ready will be seen for a screening interview.

Additionally we welcome you to apply in person, during any non peak hours, at:

11860 SE 82nd Ave, Suite 3050
(West Village of the Town Center)

If you are interested in joining our amazing team, please review the job descriptions and apply online by clicking below!

Weekend Availability is required.

Pastini is an Equal Opportunity Employer!

line cook-
full time, hourly (d.o.e.) + good tips
seeking an experienced evening line cook. this is a small line, usually only 2 cooks, and we are looking for somebody with the talent, maturity, and grace under pressure to execute a smooth service.

must haves-
experience
rock solid sautee skills
equally solid plating skills
good communication
ability to work in an organized manner
open availability, nights and weekends
pride in keeping a clean kitchen

thank you so much. we look forward to hearing from you. please submit your resume in the body of the email. also feel free to check out our facebook page to familiarize yourself with what we do. i will be arranging interviews and stages asap. cheers.

Please drop off your resume at:
Fifth Quadrant
3901 B. North Williams Ave.
Portland, OR 97217

Or email your resume. Thank you!

If you are interested in joining our talented team, please click on the link below to review the job description and apply!

Pastini is an Equal Opportunity Employer!

Award-winning Foreign & Domestic is a small (46-seat), innovative neighborhood restaurant in Austin, Texas. We are looking for a detail-oriented, energetic chef with a great work ethic and leadership skills to oversee day-to-day operations of the kitchen and restaurant. We offer a constantly changing menu, a 5-day workweek, excellent salary, profit sharing, paid vacation, holidays off, and relocation assistance. We are looking to fill the position in the next 4 – 8 weeks.

About F&D:
Co-Owner and Chef Ned Elliott was named Rising Star Chef from Star Chefs and was nominated for Food & Wine’s The People’s Best New Chef 2012. Co-Owner and Pastry Chef Jodi Elliott was named Food & Wine’s The People’s Best New Pastry Chef 2013. The restaurant has been featured on The Food Network, The Cooking Channel, and The Travel Channel, as well as in The New York Times, Texas Monthly, and Elle Magazine.

Please email resumé and references to ned@fndaustin.com.

Pastini is an Equal Opportunity Employer!

Responsibilities include:

- Hiring and staffing multiple shifts
- Managing vendor relationships
- Overseeing delivery and ordering logistics for multiple locations
- Coordination of catering events with operations manager
- Management of food and labor cost to company targets

Candidates must have:

- Minimum of 3 years experience in a management role.
- Excellent customer service background
- Exceptional attention to detail
- Ability to excel in a fast paced, dynamic work environment
- Positive attitude and excellent communication skills
- Proficient in Microsoft Word/Excel
- Bilingual is a plus
- a valid OR Food Handler Card and OLCC Card.

Please, no phone calls about positions, but rather apply online through poached
with subject line “Production Kitchen Manager”

Thanks for your interest!

You can apply in person at :
Beacon Rock Pub and Grill
3010 E Street
Washougal , Washington

Or to leigh@abeeratatime.com

Skill Requirements
Able to lift over 50 lbs.
Organizational skills.
Must have “team spirit” and be able to work cooperatively with others.
Must be adaptable – able to handle rush orders, last minute changes, etc.
Benefits = Vacation, flex, 401K, medical & dental

Hourly: Wage to be determined during interview process

ALL KITCHEN POSITIONS

If you have experience offering
ABSOLUTE GUEST SATISFACTION
we want you to be a part of our team!

McCormick & Schmick’s is a leader in the affordable upscale dining segment.
Qualified candidates, apply today at:

17015 SW 72nd Ave.
Tigard, OR 97224

We respectfully ask that candidates DO NOT call the restaurant for inquiries.

In addition to owning and operating hotels, casinos and entertainment complexes, Landry’s, Inc is one of the largest full-service restaurant operators in the United States with over 480 locations in 40 states and 15 countries. We operate restaurants primarily under the names of Rainforest Cafe, Saltgrass Steak House, Morton’s – The Steakhouse, McCormick & Schmick’s, Landry’s Seafood, The Chart House, Oceanaire, Bubba Gump, and Claim Jumper, plus our upscale signature group of restaurants which includes Vic & Anthony’s. We are also engaged in the ownership and operation of select hospitality/entertainment businesses and casinos including The Golden Nugget casinos, The Kemah Boardwalk, and the Historic Galveston Island Pleasure Pier. We need high caliber, experienced individuals to join our organization. If your skills and talents are a match for our needs, we can open the door to career opportunities.

www.LandrysInc.com.

EOE

JOB SUMMARY:
In the absence of the Chef, the Sous chef is in charge of the kitchen staff, food production, safety, and sanitation. The Sous Chef must be able to lead and to delegate responsibility to others in a positive and efficient manner.

ESSENTIAL DUTIES AND RESPONSIBILITIES:
• Have passion for fresh food and creativity in the work place and bring the Bon Appetit philosophy to the rest of the staff in a positive way.
• Be a proper example for staff; on time or early to shift, in full clean uniform (including hat, name tag, and apron), professional attitude towards associates and managers and using proper language for a professional kitchen.
• Be a good student as well as a good teacher. In your daily routine you will need to delegate and with that, you will be teaching.
• Lead by example; promote professional attitude and behavior in the work place.
• Ensure that all safety standards are followed and assist in promoting safe behavior through training as well as by example.
• Take temperatures of all foods and keep all logs current per health code standards.
• Responsible for the coding of invoices, daily log entry, and the correlations of the weekending packet.
• Take accurate weekly inventory and makes sure all prices are updated
• Assist in the menu writing process in both Cafes.
• Assist in making the production sheets for the weekly menu. This includes making sure that the sheets are followed and signed off on.
• The writing and placing of produce, meat and grocery orders as per production needs.
• Be involved in daily food production and assist the kitchen staff as needed.
• Help create and implement new concepts and menu items; making sure the production is consistent and true to the original concept.

SUPERVISORY RESPONSIBILITIES:
Responsibilities include training employees; planning, assigning, and directing work. This also includes interviewing and hiring employees; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Experience:
- Must have a Culinary Degree
- 3 supervisory experience in fast pace fine dining kitchen
- Must be efficient with computer skills
- Mastery of technical cooking skills
- Must be very organized and be able to plan weekly schedule of production plans

Line cook applicants must have a minimum of 2 years experience in a fast paced, high volume restaurant. This position requires the ability to work the line as well as daily prep for assigned station. We are a high paced, small kitchen.

Prep cook must have a minimum of 1 year experience in a previous prep cook position. We are a high volume from scratch kitchen.

We will be moving quickly in our hiring process and look forward to meeting you! Please respond with a resume and cover letter. No phone calls. We will reply to qualified applicants next week to schedule interviews.

Thank you for your time and effort.

TIME COMMITMENT
• July 1 to October 31, 2013, 10-15 hours per week, Wednesdays 4:30-8:30pm, Fridays 3:30-6:30pm, Sundays 11:30am-3:30pm, and up to 4 hours flexible planning time.

RESPONSIBILITIES
• Lead harvesting and cooking workshops for families at Zenger Farm and nearby partner sites
• Lead cooking demonstrations at Zenger Farm, the Lents International Farmers Market and other partner sites
• Assist with recipe and curriculum development
• Assist with volunteer and intern management
• Special projects and other duties as assigned
• Maintain a safe and organized work environment for youth and adults

QUALIFICATIONS
• Skilled and passionate home cook or trained chef with desire to teach families
• At least two years of experience teaching or facilitating groups of youth and adults
• At least two years of experience working with youth and adults of diverse cultural backgrounds
• Knowledge of, and experience in gardening or farming in the Pacific Northwest (including harvesting)
• Familiarity with food system and food security topics
• Ability to travel to and within East Portland (personal vehicle required)
• Excellent communication skills
• Food Handler’s Card
• First aid and CPR certified
• Must pass background check

DESIRED
• Bilingual English and Spanish, Russian, Chinese or Vietnamese
• Knowledge of the outer Southeast Portland community (Lents and Powellhurst-Gilbert Neighborhoods)

COMPENSATION
• This is a part-time, temporary contract position with a salary range of $12.00 to $15.00 an hour, depending on experience.

HOW TO APPLY
Submit a cover letter and resume with three professional references. Address your experience in cooking and education and why you are interested in working at an urban farm. Submit application materials via email to Prairie Hale, prairie@zengerfarm.org or by mail to Zenger Farm Attn: Prairie Hale, 11741 SE Foster Rd. Portland, OR 97206. No phone calls please.

We’re looking for an all around awesome person to come make candy with us. Everything from caramels to lollipops, gummies to sours, marshmallows to chocolate chews.

You should have experience making candy and could also know a thing or two about baking. We adore self starters and people who like to laugh.

We eat a lot of cookies, drink a lot of coffee and occasionally watch Justin Timberlake videos. At the same time, we constantly strive for perfection and are hyper serious about what we do.

Please submit your resume along with a letter explaining why your talents cannot be denied. We’re super psyched to meet you.

Requirements include basic knife skills, excellent communication, clean and organized working habits, a good palate, a respectful attitude, and the ability to work well with others.

We specialize in scratch-made Italian inspired Northwest cuisine. All of our food is prepared vegan. We source a great deal of our fresh produce from local farms and foragers.

The candidate will be responsible to prepare mise en place for the pantry. The pantry picks up all cold appetizers, some hot appetizers, and assists in expediting and finishing some dishes.

Currently seeking a candidate to stage now with intent on potential full time position opening this summer.

Peet’s Coffee & Tea is looking for part-time Retail Associates and Shift Leads for our Bridgeport Village store. If you have a passion for coffee and tea and are looking for a fast-paced, fun place to work, we want you to join our team!

Peet’s offers great benefits including:
•Industry-leading training and knowledge
•Medical, dental and vision coverage (starting at 21 hours/week)
•Generous employee discount
•Opportunities for advancement

Please attend the following JOB FAIR and meet with the Peet’s management team for an on-site interview!

Wednesday May 8th
2:00 p.m. – 4:00 p.m.
Peet’s Bridgeport Village
7471 SW Bridgeport Road, Tigard

If you are unable to attend the job fair, please apply directly at Peet’s Bridgeport Village.

We encourage applicants of all ages, races and ethnic backgrounds.

Retail Associate Requirements:
•Dedicated to exceeding the expectations of customers.
•Ability to multi-task in a fast-paced environment.
•Open availability preferred, including early mornings, evenings, and Saturdays/Sundays.

Retail Associate Responsibilities:
•Ensure customers know they are welcomed and appreciated; understand what they want and help them with what they need.
•Consistently deliver the highest quality coffees, teas, beverages and baked goods in accordance with Peet’s distinguishing quality standards.
•Demonstrate that customers come first by serving them with a sense of urgency.
•Ensure all areas in store are maintained, clean and well organized and reflect the quality of the Peet’s brand.

Shift Lead Requirements:
•Minimum one year of retail supervisory experience and/or related experience and training.
•Cash handling experience and attention to detail.
•Ability to effectively problem solve, using sound judgment.
•Dedicated to exceeding the expectations of customers.
•Open availability preferred, including early mornings, evenings, and Saturdays/Sundays.

Shift Lead Responsibilities:
•Executing quality store openings and closings, following all necessary procedures, including adherence to safety and security guidelines.
•Preparing and serving handcrafted bar drinks and brew and serve coffee and tea. When acting as Service Leader, providing consistent feedback to team members on bar drink quality and presentation.
•Performing inventory control tasks, including receiving, counting and ordering product to ensure enough stock is on hand to meet customer demands and to control costs and waste.
•Model customer engagement by providing personalized superior customer service.

Company Overview:
Since 1966, when Alfred Peet opened the first Peet’s store in Berkeley, California our goal has been to offer the best coffees & teas in the world, without compromise. We believe that meticulous selectivity, artisan roasting, and our commitment to freshness make the difference you can taste.

We’ve grown considerably since our beginnings. Peet’s is now sold in multiple channels: 200 retail store locations in six states, National Home Delivery Service, select Office Coffee and Food Service programs and is expanding rapidly in Grocery across the U.S. Currently, Peet’s is available in 8,500+ grocery stores across many states.

Essentially, though, we haven’t changed much. We remain committed to the artisan crafts of coffee and tea and delivering the highest quality, always.

LINE COOK:

Summary: Responsible for preparing food to RSQ’s standards with a passion and commitment to quality. The Line cook is responsible for the daily preparation of food items in the pantry, on the line and in the prep area. During times he/she will assist with dishwashing or other areas of the kitchen. Duties and Responsibilities include the following. Other duties may be assigned

Essential Duties and Responsibilities:

• Knows and complies consistently with our cooking methods, quality standards and kitchen rules, policies and procedures
• Follows proper plate presentation for all dishes
• Assumes 100% responsibility for quality of products served
• Handles, stores and rotates all products properly
• Tracks and reports any food waste
• Assists in food prep assignments during off-peak periods as needed
• Opens and/or closes the kitchen properly and follows the closing checklist for kitchen stations.
• Cooks only items generated from the restaurant point-of-sale system
• Performs related duties such as helping to wash dishes as needed, preparing recycling, cleaning around restaurant and help with any other projects as assigned by the Chef or Sous Chef
• Clear, calm informed communication with FOH servers, managers and coworkers
• Prepares, slices and butchers chicken, fish and other food products on a daily basis
• Maintains portion and quality control standards of the menu.
• Works in a way that is fully compliant with state and local food handling requirements

Professional Skills:

• Has worked every position in kitchen; line, grill, pantry, prep and dish
• Problem solver
• Proactive attitude and approach
• Understanding of local, state and federal health and sanitation laws
• Knowledge of equipment & familiarity with kitchen tools
• Completes required tasks within assigned time frames
• Works well with owners, employees and guest
• Professional & flexible
• Works weekends and nights
• Excellent attendance and punctuality
• Sets excellent customer service and work standards
• Passion and devotion for food & quality
• Strong attention to detail

Working Conditions:

• Fast paced
• 100 % standing working line cook position
• Works closely with managers, owners, employees and guests
• Carry loads greater than 50 lbs
• Professional, flexible
• Works weekends and nights
• Excellent attendance and punctuality required
• Must be fluent in English

Fair hourly salary + tips + 401k after 90 days.

The ambiance is at once a tribute to the quaintness of a restored farmhouse and the aesthetic audacity of mid 20th century modernism. Urban Farmer is an exploration of all the best that has preceded it.

Sage Restaurant Group is a team of passionate industry-leading restaurateurs who excel in the realm of F&B operations by creating and operating successful concepts that are distinctly branded, innovative and highly designed. Our team creates unexpected, playful and locally-focused food and beverage experiences that connect with the people who live and work in the communities we serve. These integrated solutions, combining both restaurants and hotel F&B services, are delivered through true partnerships at the property level.

POSITION FOCUS
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.

ESSENTIAL DUTIES/RESPONSIBILITIES
 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.

OTHER DUTIES/RESPONSIBILITIES
Assist in prep work of vegetables and condiments as required for the next shift. May perform other duties as assigned.

SUPERVISORY DUTIES
None

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.

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.

To apply for this position please visit our careers website: http://careers.sagehospitality.com/

Qualifications: Must possess a high school diploma or GED, a minimum of one year experience in baking and pastry production. Associate’s degree in Culinary Arts, a baking and pastry certificate, or a combination of education and experience is preferred. Must be able to read, write, speak and understand the English language, must be sanitation certified under the State of Oregon Food Safety program and a food handlers card.

Hours will be varied and up to 40 hours per week, must be available to work holidays and weekends.
Pay Rate: $9.99 – $13.62, depending on background and experience.

To Apply: Download our Employment Application form (PDF) [http://www.willametteview.org/pages/documents/wv_employ_app.pdf], fill it out, save it and email it to jobs@willametteview.org. Or fax to 503.652.6263. You may attach your resume!

Pastini is an Equal Opportunity Employer!

Please contact ONLY if you meet the following qualifications:

1. Available IMMEDIATELY to work part-time (15-30 hours a week) with open flexibility for shifts ranging from lunch, dinner, and late night. Flexibility with your schedule is an absolute MUST.
2. Have PROVEN experience with FOH positions. You should be able to talk to customers and take orders on a P.O.S. in your sleep. Running food should be a no-brainer. Reading food tickets should be second nature. Lastly, carrying hot bowls of soup should not scare you.
3. Can work in a high volume and high stress restaurant environment. We are BUSY, BUSY, BUSY! If you can’t handle high volume, this is NOT the job for you.
4. Clean, well-groomed, well-dressed and have a good working personality. Classy sense of style is a MUST. If you know how to tie a bow-tie, that is a one-up on the competition!
5. Able to commute to downtown Portland, Oregon with no problems.
6. Passion for good food and cocktails!

Again, please only contact us if you MEET ALL OF THE ABOVE qualifications.

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, located on the 8th Floor emphasizes local organic sourcing and simple straight forward preparation. It represents the best of the modern culinary movement.

The Nines Hotel frequently hosts many local and national conferences in its 13,000 square feet of beautifully decorated banquet space.

We are currently searching for a Pastry Sous Chef to join our team. The ideal candidate for this position will be responsible to perform essential functions of the position including;

• Preparation of all pastry and dessert items for buffet, banquet and restaurant use according to standard recipes.
• Strong knowledge of pastry and dessert items. Prepares pastry and dessert items for restaurants, banquets and buffet, and ensures proper product rotation.
• Supervision of all pasty staff including, hiring, training, counseling and discipline.
• Ensure proper storage of all pastry items in refrigerators and freezers to maintain product freshness.
STRONG COMPUTER SKILLS ARE ESSENTIAL.

Sage Restaurant Group is a team of passionate industry-leading restaurateurs who excel in the realm of F&B operations by creating and operating successful concepts that are distinctly branded, innovative and highly designed. Our team creates unexpected, playful and locally-focused food and beverage experiences that connect with the people who live and work in the communities we serve.

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.

To apply for this position please visit our careers website: http://careers.sagehospitality.com/

We are looking for a friendly & enthusiastic service person that enjoys people and has a strong product knowledge of all things seafood.
Primary person responsible for production seafood processing, fabricating, daily seafood orders, special orders, and ensuring seafood case and backstock product quality, quantity and presentation consistently meet New Seasons Market standards. Previous meat/seafood department, cooking or food service experience required. Leadership or supervisory experience including managing others, managing inventory and ordering product is strongly preferred. Must be able to lift 50lbs repeatedly and work in a cold environment. Food handler permit required. Performs other duties and tasks as assigned.

This role is responsible for improving the customer experience for the Seafood department at New Seasons Market. They will lead improvements in merchandising, selection, presentation, training, and financial performance for Seafood at all locations. Responsibilities also include working with current vendor partners and fishermen to maintain market position and competitive edge; creating visual merchandising for existing and new products; working with vendors on demos; establishing pricing ; and working with other assistant merchandisers to maximize seafood potential.
At store level the Seafood Merchandiser is responsible for holding SF product managers accountable to consistent performance in all areas of responsibility by collaborating with store leadership. Through proper coaching, mentoring and the use of the performance evaluations tools they will collaborate to ensure the customers expectations and performance metrics are in place.
This role can also be called upon to temporarily fill in during the absence of a seafood department manager due to unforeseen circumstances.
Outline of job responsibilities
• Visual Merchandising
o Proper placement of items on display for seasonality and profitability
o Cross merchandising on top and in front of the SF cases as well as other areas of the store
o Maintain product selection as determine by the MT and SF director
o Grow value added seafood programs
o Develop an event calendar (working with suppliers and MT/SF Director)
o Ensure company standards are being met on seafood quality and food safety
o Maintain accurate signage as established by Marketing
o Cut in new items into frozen sets at stores by working with vendors and assistant PG merchandiser for best product selection and quality shopping experience for the customers
• Financials
o Maximize sales and margin
o Problem solve margin performance at each location (work on assortment, mix, retails, program compliance, and shrink)
o Hold SF product managers accountable to meet their financial goals for both margin percentages and gross profit dollars each period with the support of the MT/SF Dept manager
o Establish par levels of case ready back stock to meet and exceed sales goal
o Establish tools to control ordering at a level that is consistent with cost to revenue ratio calculated in the invoice logs.
o Monitor shrink week by week for each location. Establish works plan as needed when shrink is excessive or spread best practices when they are identified
o Monitor book margin reports period by period for each location. When a store is trending below the average, establish a product mix for that location that will bring that individual department back to trend.
o Request cutting test from individual locations as needed to establish the skill set for product managers and seafood leads to deliver optimum performance in profitability.

• Quality Control
o Monitor and support all food safety practices as established for the departments
o Consistency in trim specs at all stores
o Establish and maintain clean case sets and a consistent look and feel throughout all stores
o Hold stores accountable to FIFO
o Establish accurate product rotation as needed to maintain high quality and increased shelve life

• Administrative
o Meet with new vendors while building on existing vendor relationships
o Supply written feedback for SF product managers and seafood leads
o Send department recaps to store/assistant, department/assistant, department service managers and department director after each store visit.
o Develop work plans as needed for seafood product managers and execute in cooperation with store leadership and department director.

Work Schedule
The Seafood Merchandiser will work approximately 20% of their time in the Store Support offices and 80% of their time in the field working with stores and suppliers
The work schedule will be Wednesday through Sunday with Monday’s and Tuesday’s off. Our focus is to enhance store merchandising and customer experience which requires the SF Merchandiser being in the stores on our busiest days.

Qualifications
The Seafood Merchandiser should have:
- Experience in Seafood merchandising and product knowledge
- A passion for customers, people, community/ sustainability (triple bottom line)
- Basic computer skills including MS Word, MS Excel, MS Outlook
- Strong communication and personal skills

The ambiance is at once a tribute to the quaintness of a restored farmhouse and the aesthetic audacity of mid 20th century modernism. Urban Farmer is an exploration of all the best that has preceded it.

Sage Restaurant Group is a team of passionate industry-leading restaurateurs who excel in the realm of F&B operations by creating and operating successful concepts that are distinctly branded, innovative and highly designed. Our team creates unexpected, playful and locally-focused food and beverage experiences that connect with the people who live and work in the communities we serve. These integrated solutions, combining both restaurants and hotel F&B services, are delivered through true partnerships at the property level.

We are currently searching for a Bus Attendant to join our team.

POSITION FOCUS
Clears all used tableware, napkins and refuse from tables to tubs in bus station and wipes table, chairs and clears debris and crumbs from floor areas surrounding table.

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.

ESSENTIAL DUTIES/RESPONSIBILITIES
Clears all used tableware, napkins and refuse from tables to tubs in bus station and wipes table, chairs and clears debris and crumbs from floor areas surrounding table.

Resets tables in accordance with established standards in order to seat new customers as quickly as possible. Removes full tubs from bus stations to dishwashing area for cleaning, and maintains a clean, well-stocked and orderly bus station at all times in order to improve efficiency and productivity.

Retrieves cleaned dishes, glassware and utensils from the dishroom and distributes to each service station in order to keep a ready supply available for restaurant use.

Sweeps restaurant floors throughout shift to maintain a clean, presentable and attractive restaurant.

Vacuums carpeting and mops hard floors at the end of each shift.

Retrieves clean linen from laundry department at beginning of shift and during shift when necessary, folding as specified by established standards and stocking correct par levels in the service stations.

Delivers bundles of soiled linen to laundry room at end of each shift.

Retrieves requisitioned items from stockroom, ensuring requisition is complete and correct, and stocking supplies in proper places, rotating stock at all times.

Assists waitstaff by refilling customers beverages and accommodating requests for additional condiments, food items or clean/fresh tableware.

Keeps ice stations filled at all times by carrying buckets of ice from the main ice machine and pouring into individual ice stations.

Maintains a friendly, cheerful and courteous demeanor at all times.

Performs other duties as assigned, requested or deemed necessary by management.

OTHER DUTIES/RESPONSIBILITIES
Assists in room service orders by expediting food orders, setting up room service trays/carts, and delivering to room, getting correct payment or signature.

Checks all restrooms in restaurant area periodically, alerting the Housekeeping Department if they are not clean or in need of supplies.

Provides assistance to other employees and departments to contribute to the best overall performance of the department and the hotel.

SUPERVISORY DUTIES – None

Sage Hospitality Resources and Sage Restaurant Group is one of the nation’s leading hotel and restaurant management and development companies, specializing in management and development of full service and limited service hotels and restaurants nationwide. We are recognized as an innovative leader in the industry as an operator, employer, developer, and investor. In every business activity, Sage is focused on its vision – “To be recognized by our customers as the best in our business.”

To apply for this position please visit our careers website: http://careers.sagehospitality.com/

Must be able to lift 50 lbs

Must be available holidays and weekends

The Variable Part Time position could work in a variety of venues on campus providing food preparation as directed . Must follow recipes, controls, portions, and presentation and maintain a clean and safe work area

Full Time Work Schedule: 10:00 am to 6:30 pm, days may vary
Variable Part Time Work Schedule: Varied days and hours

Qualifications: One year cooking experience is preferred. Graduate of Culinary School preferred. One year customer service experience preferred. Must have Food Handler’s card. Must be able to interface with people at all levels and with residents in a positive and professional manner. Must be able to demonstrate effective reading, writing, and speaking skills. Possess basic math skills to estimate and adjust recipe quantities.

Full Time Benefited Position Pay: $10.67 – 14.34 per hr.
Variable Part Time Position Pay : $9.99-13.62 per hr. depending on experience

Our cooking school is designed to offer the general public the opportunity to explore the culinary world with our team of trained chefs and instructors. We are seeking individuals to fill the position of chef assistant / server.

We would like to find individuals with these winning characteristics:
Strong communication skills, both written and verbal
Creative and always learning new skills
Personable, caring and empathetic
Can read people and understands how to be appropriate in all situations
Patient and approachable
Personable and engaging, creating long lasting relationships
Hard working, quick and organized
Self-accountable and self-motivating
Detail oriented and always strives for perfection
Is passionate about food, wine and culinary arts
And most important, enjoys making people happy!

Must have a solid professional cooking background and a culinary education is preferred. While we are seeking individuals with experience in cooking classes, we are also open to trained restaurant staff with a passion for cooking and sharing their knowledge. OLCC and food handlers certification are required. This is a PART-TIME position.

This is a seasonal, part time shift that may grow in relation to business volume. 2-3 shifts to start, with optional on-call shifts available.

We are a small restaurant serving refined French-inspired New American cuisine. Applicants must be familiar with basic French food and wine, comfortable working in tight spaces, efficient, punctual, reliable, and able to mix classic cocktails from a recipe.

Must have experience in fine dining restaurants. Our service approach is informed, obliging, and attentive without being overbearing.

Current food handler’s and OLCC required.

Sage Restaurant Group is a team of passionate industry-leading restaurateurs who excel in the realm of F&B operations by creating and operating successful concepts that are distinctly branded, innovative and highly designed. Our team creates unexpected, playful and locally-focused food and beverage experiences that connect with the people who live and work in the communities we serve. These integrated solutions, combining both restaurants and hotel F&B services, are delivered through true partnerships at the property level.

POSITION FOCUS
Plan and manage the restaurant, room service and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals.
Position is responsible for the short term planning and daily operations of the restaurant and room service and may manage a lounge or quiet bar. Recommends promotional ideas and controls the budgets for the various areas.

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.

ESSENTIAL DUTIES/RESPONSIBILITIES
Manage the associates in the various outlets in order to attract, retain and motivate the employees; hire, schedule, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination, as appropriate.

Implement company programs (IHC/franchise) and manage the operations of the restaurant, room service and any other food and beverage outlet as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s).

Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.

Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.

Create, recommend and implement promotions, displays, buffet presentations and ideas to capture more in-house guests and a larger share of the local market.

Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with regulations and ensure quality service.

OTHER DUTIES/RESPONSIBILITIES
Perform special projects and other responsibilities as assigned.

Participate in task forces and committees as required.

SUPERVISORY DUTIES – 5 – 50 associates

To apply for this position please visit our careers website: http://careers.sagehospitality.com/

Must be a strong team leader with experience in high volume events for up to 500 guests. We are a food centric catering company with both on and off site catering clients. Must have substantial off site catering experience.

Ideal candidate will have experience with healthy and gluten free dishes.

Wage is based on experience.

Catering chef job specification

1. Fine dining catering experience preferred
2. Formal culinary training, at least 3+ years relevant experience
3. Fine dining/upscale kitchen experience preferred
4. Current Multnomah County Food Handlers License required.
5. Basic Spanish proficiency in kitchen setting preferred
6. Proven track record of delegating tasks and to members of culinary team
7. Proven track record of responsible time management with staff for multiple events
8. Ability to use Microsoft word, excel and outlook
9. Basic math skills required. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
10. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
11. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
12. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
13. Ability to stand 12 + hours at a time.
12. Required to regularly walk, stoop, kneel, and climb.
13. Required to regularly use hands to handle or feel and reach with hands and arms.
14. Ability to lift/move 40 lbs. and up to 50 lbs. with assistance.
15. Required to work regularly with sharp objects.
16. Must be easily adaptable to last minute changes

Ideal candidate will submit cover letter, resume and one letter of recommendation.

We find inspiration in using sustainably harvested, seasonal ingredients to create our menus. Ranging from rustic and casual to elegant and sophisticated. We present and serve them professionally, sustainably and with inspiration.

Our careful selection of ingredients is the most important factor in creating a menu. No menu detail is ever too small. Our cooks, servers, bartenders and event planners share a common goal: Anticipate your every need and do everything to ensure a successful event!

Position Requirements:
• experience in or demonstrated ability to cook in a fast paced, 1-person kitchen
• Ability to multi-task
• Works well independently as well as in a team environment (with the FOH staff)
• Excellent communication skills
• Strong quality control skills
• Dependable, responsible, and clean

Hourly wage will be determined based on experience and skill, kitchen also receives nightly tips

Jimmy John’s Gourmet Sandwiches (NE Broadway & NE 12th) is looking for a few managers who are highly energetic and available to work flexible hours with a killer work ethic and an awesome attitude. Managers are responsible for the effective execution of fast, accurate orders and exceptional customer service while maintaining a clean, organized shift. We offer exceptional growth potential, with more stores opening soon, and share the profits.

- Competitive salary
- Vacation
- Fantastic bonus system
- More stores coming soon

Hiring Process:
Please respond to this ad with a resume (with professional references) and a short note. We will respond, in a few days, with a short questionnaire for you to fill out. We will schedule interviews after we receive your response. To ensure there are no disruptions to store operations, DO NOT personally drop off resumes or call the store with any questions. Resumes of those that insist on phoning the store or dropping off resumes in person will not be considered for the jobs.

Qualities we’re looking for in a manager:

- Outgoing, genuine and friendly to all….even the occasional upset customer.
- 1+ years of restaurant operations in a manager position.
- Strong food preparation and customer service background.
- Sense of urgency in all tasks. Can move quickly and precisely.
- Leads by example. Takes the hardest tasks for themselves.
- Ability to establish priorities, work independently, and manage objectives with minimal supervision.
- Exceptional verbal and written communication skills.
- Self-motivated person that can learn quickly and strives to be the best at his/her job.
- Excellent professional references.
- Looking to grow with company.
- Likes loud music and a high energy atmosphere.
- POS Experience a plus

Requirements:

- Able to manage 3-20 employees at any time while completing personal task.
- Must be a legal US citizen and be at least 18 years old.
- Oregon Food Handlers Card (ServSafe certification for General Managers).
- A valid drivers license, reliable transportation, current auto insurance, and a clean driving record.
- Able to lift over 50 pounds.
- Possess the stamina to work 50-60 hours a week.
- Be willing to work overtime, holidays and weekends as business and/or circumstance dictates.
- Be available to attend 3 weeks of intense, 6-day/week, certified manager training in Champaign, IL (Jimmy John’s HQ).
- Pass a standard drug test*
- no visible tattoos.**

* Please note that Jimmy John’s has a very strict tattoo and drug policy for all managers going to training. To attend training, you will be required to take a drug test prior to being admitted.

** No visible tattoos or portions of tattoos are allowed which CANNOT be covered by pants and a standard short-sleeve t-shirt (Armbands, long-sleeve shirts or other ways to cover them are not acceptable alternatives). No exceptions!

If you are a go-getter and love a challenge, apply now!!!

It’s a small house with a tight crew and as the bartender you are the unofficial leader. Some nights business can be so slow you want to gouge your eyes out then the next so busy you feel like crying.

In addition to the obvious personality traits of being smart and energetic, you should be experienced enough to handle crushing volume. Organized enough to make your job smoother and easier. Creative and ambitious with a desire and interest to continue to grow our cocktail list. Clever enough to understand that making good cocktails in Portland is just as much about ingredient preparation as it is mixing. And if you haven’t already been here and know what we are about at least have gone to our website and checked out the menus before you drop off a resume.

Please no phone calls or emails. (Unless you want to disqualify yourself for not following directions) Come by any day after 4 except Sunday.

It’s a small house with a tight crew and everyone runs their own show. Some nights business can be so slow you want to gouge your eyes out then the next so busy you feel like crying.

In addition to the obvious personality traits of being smart and energetic, you should be experienced enough to handle crushing volume. Organized enough to make your job smoother and easier. Disciplined enough to power through a shift or to know when you really do have time to lean. And attentive enough to see the dust, as well as ambitious enough to do something about it.

If you haven’t already been here and know what we are about, at least go to our website and check out the menus before you drop off a resume. We understand that you need a job but are looking for someone who really wants to be here.

Please no phone calls or emails. (Unless you want to disqualify yourself for not being able to follow directions) Come by any day after 4 to drop a resume except Sunday.

MAJOR RESPONSIBILITIES:
• Models a “customer comes first” attitude, delivers legendary customer service, no matter the circumstance
• Provides each guest with the 5 step Moonstruck Experience
• Demonstrates the ability to multi-task in a fast paced environment
• Supports the Store Manager in implementing company programs by working directly with the retail team to execute action plans that meet sales, operational and organization objectives
• Demonstrates integrity, honesty, and knowledge to promote the vision, values, and goals of Moonstruck. Maintains and models a calm exterior presence during periods of high volume or unusual events and moves on immediately after to keep the store operating to standard
• Demonstrates product knowledge to best meet the needs of the customer
• Focuses on product sales as directed by the management team
• Additional responsibilities as assigned

QUALIFICATIONS AND EXPERIENCE:
• Receive and maintain food and safety certification in accordance with local, state, and federal guidelines
• High school diploma or GED
• Chocolate and coffee (barista) knowledge a plus, but not required

ADDITIONAL SKILLS NECESSARY FOR SUCCESS:
• Ability to act with a “customer comes first” attitude and deliver customer service that meets or exceeds customer expectations
• Exceptional sales skills in a customer service environment
• Team player with strong problem solving skills
• Ability to work in a fast-paced, team environment
• Strong communication and interpersonal skills
• Ability to develop and maintain effective working relationships
• Ability to handle a challenging and multi-tasking environment
• Ability to work independently and initiate tasks as needed
• Ability to settle and count cash drawers
• Excitement for our brand and products

Thanks for taking the time and we look forward to hearing from you.

Tabor Tavern is a neighborhood pub located in Mount Tabor in east Portland. Inspired by our travels and love of pub culture, our goal was to create the kind of place fellow tavern fans can congregate to enjoy high-quality food and drink in a warm, welcoming and unpretentious environment.

PLEASE NO WALK INS OR PHONE CALLS. SEND RESUME VIA POACHED OR TO Chef@tabortavern.com.

We’re ramping up for the summer season so be ready for a lively and fast working environment on weekends.

Operational experience in dishwashing, prepping, cooking, inventory and order management a must. Cooking experience with meats and seafood highly desired. This position will work 20-25 hours per week, Saturday and Sunday are required.

Pay: hourly + tips.
Benefits: Employee discounts, family discounts, paid time off

JoLa Cafe is located in the heart of John’s Landing, tucked away from the hustle and bustle of Macadam Blvd. We strive to be our neighborhoods cafe of choice.

We have quickly become a fast paced environment with surges of high volume demand. Our customers are loyal and live next door! We love serving them and providing Johns Landing a neighborhood spot unlike any other around Johns Landing. The position requires light to moderate lifting, bending, and standing for up to eight hours a day.

OLCC server permit and food handlers card required.

Please apply if you meet these criteria:

- have 10 or more months barista experience
- have reliable transportation
- be able to lift 40 lbs and to stand on your feet for extended periods
- accurately handle money and operate cash register
- be able to get OLCC servers permit and food handler’s card
- move and set up tables/chairs and carry heavy items
- provide kind and courteous customer service with a smile
- serve fine dinning and family-style meals
- experienced in food handling and coffee drinks
- be able to take direction, make good decisions, and always be prompt
- serve beer and wine and mix cocktails according to OLCC Laws
- be able to be a team player and get along with others
- be on-time, every time.

Send us an email. Let us know why you’re interested and let us know about your experience. Or apply here online. Cheers!

The ideal candidate has previous experience in a fast paced, high volume restaurant setting. The ability to read the restaurant floor and know where to be when is important to success for this position.

We are looking for an individual that is timely, can work on their feet for long stretches of time and is available to work 45-48 hours per week. Salary & Benefits: 30K+ per year DOE, paid benefits, sick and vacation, shift meal and discounted beer priveleges.

Please include a short description of yourself and an updated resume in the body of your email reply.

Specific duties include:
• Knowledge of Southern food and cooking styles and ability to create signature dishes
• Adheres to proper hygiene
• Adheres to proper food handling procedures
• Ensures overall sanitation of kitchen areas including cleaning schedule is completed
• Preps food
• Stocks and restocks stations
• Maintains par levels of inventory
• Performs final preparation of food for customers
• Keeps waste to a minimum
• Maintains kitchen equipment in good order during all working hours.
• Cleanliness of dishes, silverware, and kitchen equipment.
• Cleanliness of kitchen during all working hours.
• Kitchen labor cost control.

Position Requirements:
• 1+ years of experience cooking in a fast paced, 1-man kitchen
• Able to multi-task
• Works well independently and cooperatively in a team environment
• Excellent communication skills
• Strong quality control skills
• Dependable, Responsible, Works Safely
• Adaptable / flexible—occasional work in FOH with bussing, bar backing, delivering food, etc.
• Knowledge of FIFO system
Must have proof of current Oregon Food Handler’s Card. OLCC Server’s Permit is a plus!

Please drop off your resume at our establishment.

2103 N Killingsworth
Portland OR, 97217
(503) 289 – 3709

This position is part-time to start and could turn into a full-time job as the weather gets nicer. We are looking to fill this job immediately. You MUST be willing to work week nights as well as weekend mornings.

Bring your resume in person to Equinox Restaurant and Bar.

830 N Shaver Street
Portland, OR 97227

Sage Restaurant Group is a team of passionate industry-leading restaurateurs who excel in the realm of F&B operations by creating and operating successful concepts that are distinctly branded, innovative and highly designed. Our team creates unexpected, playful and locally-focused food and beverage experiences that connect with the people who live and work in the communities we serve. These integrated solutions, combining both restaurants and hotel F&B services, are delivered through true partnerships at the property level.

POSITION FOCUS
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.

ESSENTIAL DUTIES/RESPONSIBILITIES
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.

OTHER DUTIES/RESPONSIBILITIES
Assist in prep work of vegetables and condiments as required for the next shift. May perform other duties as assigned.

SUPERVISORY DUTIES
None

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.

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.

To apply for this position please visit our careers website: http://careers.sagehospitality.com/

10/hr plus tips

Noble Rot is THE summer destination for 1000’s of folks looking for good food, a killer view of the city and great service. We have a 3000 square foot roof top garden and are housed in a lead-platinum building. We LOVE being busy, but we are getting our butts kicked on a nightly basis and we need help! To find out more about Noble Rot, please Google us NOW. Apply today via poachedjobs.com. Do not show up at the restaurant. We will be interviewing immediately.

No drop ins or phone calls please.

Looking for efficient individuals to perform highly manicured service for a busy restaurant. These positions available:
* Servers with 2 years fine dining exp. Wine knowledge is a key skill in this position willing to train but a base knowledge is recommended.
* Bartenders that are proficient in table service, experienced in multi step craft cocktails, and are able to multi task.
* Host/Busser support staff that understand what is the most important task now.

OLCC Service Permit, and Food Handlers Card Require

Wage/Tips

Servers; minimum 2 years fine-dining experience required.
Bussers (Server Assistants); experience highly recommended.
Host/ess’; experience highly recommended.

To view our menu & learn more about Salty’s, visit www.saltys.com/portland.

POSITION FOCUS
Under general supervision, provides prompt and courteous food service to restaurant customers.

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.

ESSENTIAL DUTIES/RESPONSIBILITIES
Greets and takes food and drink orders from restaurant customers, serving the orders and accommodating special needs/requests.

Remains attentive to the customers throughout the entire dining experience, adhering to or exceeding service standards as established by the restaurant at all times.

Completes all restocking and cleaning duties by performing opening and closing sidework as instructed.

Memorizes menu items, recipes and daily specials in order to answer questions and make recommendation to customers.

Maintains cleanliness standards in restaurant, waitstation and kitchen service area in order to have a clean,presentable and attractive facility and to satisfy state and local health board requirements.

Controls allocated guest checks by following established check-use procedures and legibly documenting all required information as the customer’s order is taken and processed.

Receives proper payment from guest and ensures accuracy of guest check and method of payment in order to safeguard customer and company.

Attends all pre-meal and departmental meetings in person in order to enhance communications and gain knowledge of products, service and facility.

Responds to customer inquiries and comments in person and on phone by providing timely and knowledgeable information in order to provide quality customer service.

Presents a clean and professional appearance at all times.

Maintains a friendly, cheerful and courteous demeanor at all times.

Performs other duties as assigned, requested or deemed necessary by management.

OTHER DUTIES/RESPONSIBILITIES
Performs room service duties by taking orders, expediting room service trays, and transporting order to the guest’s room.

Receives payment or signature for order.

Provides assistance to other employees and departments to contribute to the best overall performance of the department and the hotel.

SUPERVISORY DUTIES – None

To apply for this position please visit our careers website: http://careers.sagehospitality.com/

POSITION FOCUS
Responsible for set-up, mixing of drinks, service and clean-up of bar area while enduring quality service, guest satisfaction and the achievement/maintenance of company standards and profit maximization.

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.

ESSENTIAL DUTIES/RESPONSIBILITIES
Make and serve drinks to guests and cocktail servers following established guidelines, procedures and policies
regarding beverage and safety controls as prescribed by company standards.

Perform all guest contact activities in a cordial, efficient and professional manner; maintaining a commitment to guest satisfaction.

Ring guest checks, collect cash and process credits and room charges in the exact manner outlined by company policies and procedures.

Complete liquor requisitions and supply lists.

Know and comply with state liquor laws.

Ensure established pars are maintained.

Perform all sidework duties according to sidework schedules.

OTHER DUTIES/RESPONSIBILITIES
May perform other duties as assigned.

SUPERVISORY DUTIES – None

To apply for this position please visit our careers website at: http://careers.sagehospitality.com/

POSITION FOCUS
Clears all used tableware, napkins and refuse from tables to tubs in bus station and wipes table, chairs and clears debris and crumbs from floor areas surrounding table.

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.

ESSENTIAL DUTIES/RESPONSIBILITIES
Clears all used tableware, napkins and refuse from tables to tubs in bus station and wipes table, chairs and clears debris and crumbs from floor areas surrounding table.

Resets tables in accordance with established standards in order to seat new customers as quickly as possible. Removes full tubs from bus stations to dishwashing area for cleaning, and maintains a clean, well-stocked and orderly bus station at all times in order to improve efficiency and productivity.

Retrieves cleaned dishes, glassware and utensils from the dishroom and distributes to each service station in order to keep a ready supply available for restaurant use.

Sweeps restaurant floors throughout shift to maintain a clean, presentable and attractive restaurant.

Vacuums carpeting and mops hard floors at the end of each shift.

Retrieves clean linen from laundry department at beginning of shift and during shift when necessary, folding as specified by established standards and stocking correct par levels in the service stations.

Delivers bundles of soiled linen to laundry room at end of each shift.

Retrieves requisitioned items from stockroom, ensuring requisition is complete and correct, and stocking supplies in proper places, rotating stock at all times.

Assists waitstaff by refilling customers beverages and accommodating requests for additional condiments, food items or clean/fresh tableware.

Keeps ice stations filled at all times by carrying buckets of ice from the main ice machine and pouring into individual ice stations.

Maintains a friendly, cheerful and courteous demeanor at all times.

Performs other duties as assigned, requested or deemed necessary by management.

OTHER DUTIES/RESPONSIBILITIES
Assists in room service orders by expediting food orders, setting up room service trays/carts, and delivering to room, getting correct payment or signature.

Checks all restrooms in restaurant area periodically, alerting the Housekeeping Department if they are not clean or in need of supplies.

Provides assistance to other employees and departments to contribute to the best overall performance of the department and the hotel.

SUPERVISORY DUTIES – None

To apply for this position please visit our careers website: http://careers.sagehospitality.com/

Browse jobs and use the search criteria of Oregon

Thanks.

Food Handlers Card and Oregon Driver’s License required.

Must be able to work alone as well as with groups of people, have excellent customer service skills and some professional cooking experience.

Duties will include driving Bunk Truck to and from locations. Taking customer’s orders. Handling money. Cooking sandwiches and cleanup.

-GREAT attitude
-2 years high volume line cook experience
-detail oriented
-GREAT communication skills
-reliable transportation

Hourly wage depends on experience. We are willing to pay the right person the right wage!

-Paid vacation to full-time employees after 6 months.
-Partial company insurance coverage.
-Free shift meals

https://www1.apply2jobs.com/SageHospitality/ProfExt/index.cfm?fuseaction=mExternal.showJob&RID=886&CurrentPage=1

Sage Restaurant Group is a team of passionate industry-leading restaurateurs who excel in the realm of Food and Beverage operations by creating and operating successful concepts that are distinctly branded, innovative and highly designed. Our team creates unexpected, playful and locally-focused food and beverage experiences that connect with the people who live and work in the communities we serve. These integrated solutions, combining both restaurants and hotel Food and Beverage services, are delivered through true partnerships at the property level.

The Original Dinerant is the coming together of the local food movement and the past 50 years of roadside diners and restaurants. Our passion is service and home cooked foods with the culinary expertise of today’s modern kitchens. Our focus is on hospitality and the fun of entertaining. The Original Dinerant is the place for you if you are passionate about the revolution that is approachable food done well.

We offer competitive compensation and benefits such as medical, dental, vision and life insurance; flexible spending accounts, 401K, hotel room discounts, paid vacation/holiday, domestic partner benefits and more.

We are seeking an experienced Bus Attendant to join our amazing team of associates. Combining luxurious accommodations with unparalleled service, The Original Dinerant provides a guest experience that is second to none.

POSITION FOCUS
Clears all used tableware, napkins and refuse from tables to tubs in bus station and wipes table, chairs and clears debris and crumbs from floor areas surrounding table.

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.

ESSENTIAL DUTIES/RESPONSIBILITIES
 Clears all used tableware, napkins and refuse from tables to tubs in bus station and wipes table, chairs and clears debris and crumbs from floor areas surrounding table.
 Resets tables in accordance with established standards in order to seat new customers as quickly as possible. Removes full tubs from bus stations to dishwashing area for cleaning, and maintains a clean, well-stocked and orderly bus station at all times in order to improve efficiency and productivity.
 Retrieves cleaned dishes, glassware and utensils from the dishroom and distributes to each service station in order to keep a ready supply available for restaurant use.
 Sweeps restaurant floors throughout shift to maintain a clean, presentable and attractive restaurant.
 Vacuums carpeting and mops hard floors at the end of each shift.
 Retrieves clean linen from laundry department at beginning of shift and during shift when necessary, folding as specified by established standards and stocking correct par levels in the service stations.
 Delivers bundles of soiled linen to laundry room at end of each shift.
 Retrieves requisitioned items from stockroom, ensuring requisition is complete and correct, and stocking supplies in proper places, rotating stock at all times.
 Assists waitstaff by refilling customers beverages and accommodating requests for additional condiments, food items or clean/fresh tableware.
 Keeps ice stations filled at all times by carrying buckets of ice from the main ice machine and pouring into individual ice stations.
 Maintains a friendly, cheerful and courteous demeanor at all times.
 Performs other duties as assigned, requested or deemed necessary by management.

OTHER DUTIES/RESPONSIBILITIES
 Assists in room service orders by expediting food orders, setting up room service trays/carts, and delivering to room, getting correct payment or signature.
 Checks all restrooms in restaurant area periodically, alerting the Housekeeping Department if they are not clean or in need of supplies.
 Provides assistance to other employees and departments to contribute to the best overall performance of the department and the hotel.

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.

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.

Please contact ONLY if you meet the following qualifications:

1. Available IMMEDIATELY to work part-time (15-30 hours a week) with open flexibility for LUNCH AND LATE NIGHT shifts. Dinner shifts will also be available. Flexibility with your schedule is an absolute MUST.
2. Have PROVEN experience with FOH positions. You should be able to talk to customers and take orders on a P.O.S. in your sleep. Running food should be a no-brainer. Reading food tickets should be second nature. Lastly, carrying hot bowls of soup should not scare you.
3. Can work in a high volume and high stress restaurant environment. We are BUSY, BUSY, BUSY! If you can’t handle high volume, this is NOT the job for you.
4. Clean, well-groomed, well-dressed and have a good working personality. Classy sense of style is a MUST. If you know how to tie a bow-tie, that is a one-up on the competition!
5. Able to commute to downtown Portland, Oregon with no problems.
6. Passion for good food and cocktails!

Again, please only contact us if you MEET ALL OF THE ABOVE qualifications.

Qualities we search for in a cook:
Relentless Pursuit of Perfection.
Attention to Details and Aesthetic.
Ability to independently organize yourself and your time management.
Passion For Hospitality.
Respectful and Positive Attitude.

min+tips
Please submit a resume with a brief cover letter online.

Here are some attributes that we think will fulfill the job:

-At least 2 years experience working in a kitchen
-Embody great customer service
-Self motivator / self starter
-Respect for dietary restrictions a MUST
-Able to adapt quickly
-Multi-task in busy situations
-Quick learner
-Ability to take direction
-Work effectively without supervision
-Willingness to take on prep duties/dishes
-Knowledge and safe practices as according to the Multnomah Health Department
-Being AWESOME!!
-Open availability
- Willingness to work late nights and Weekends

Those interested should have experience as a Chef or Sous in a busy kitchen, as well as experience/willingness to learn the functions and tools mentioned above as well as love of food. This position will require 48+ hours per week.

Must have a flexible schedule and a willingness to learn. Must play well with others.

If you are interested, and think you would be a good fit, please let us know why.

The right candidate must have 2 years experience/culinary degree working in a fast pace environment. You must work clean, organized, work well with others and be able to work directly with customers.

About us: We are a customer oriented company that takes customer service very seriously. We support our local farms and businesses to bring the best product available to our clientele.

Benefits include health insurance, paid vacation, weekends off, paid holidays and working in a fun educational environment. We offer competitive pay for great employees.

You must have reliable transportation and be able to pass a background check.

If you are interested, please apply below.

Thank you and we hope to hear from you soon.

Basic Functions:
We are looking for an experienced sous chef for our kitchen. You will be working lunch and dinner service 5 days a week. We’re looking for people that have a passion for cooking with fresh, organic, seasonal ingredients, and making exceptional food. You will be working with a talented chef, in a high paced, small kitchen. The ideal candidate has a career path to becoming a chef, and has great pride in their cooking skill, and shows great creativity in the kitchen.

Duties include, ordering, organizing, supervision of staff when chef is not on premise and making significant culinary contributions in terms of creativity and execution. Bringing consistency that meet the high standards of the chefs and owners is key. Since this is first and foremost a brewery, an appreciation of beer and the ability to creatively use it as an ingredient is desirable.

Essential Functions:

1. Maintains a safe, orderly and sanitized kitchen. Demonstrates this by example, using proper food-handling techniques.
2. Ensures that all stations remain stocked before and during the
meal period.
3. Verifies that kitchen staff follows all recipes and portions servings
correctly.
4. Keeps kitchen, dish, and storage areas clean and organized.
5. Places food and supply orders as necessary.
6. Sets excellent customer service and work examples.
7. Manages staffing levels throughout shift.
8. Work towards a zero waste kitchen operation
9. Provides significant culinary contributions in terms of creativity, food quality, and execution.
10. Performs additional responsibilities, although not detailed, as requested by the chef at any time.

Qualifications & Knowledge:

1. College or culinary training or extensive cooking and production experience.
2. Commitment to quality service, and food and beverage knowledge.
3. Knowledge of basic training techniques.
4. Awareness of local, state and federal health and sanitation laws.
5. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.
6. At least 3 years sous chef/lead experience
7. A great “will do whatever it takes” attitude that will work in a small, start up environment.
8. Ability to take direction, and desire to learn.
9. Overall passion for food and culinary culture.

Please email resume with references to thomas@pfriembeer and rudy@pfriembeer.com

Contact info:

Yama Sushi & Sake Bar
Phone – 503.841.5463
Address – 926 NW 10th Ave. Portland, OR 97209

We are a local restaurant serving Hawaiian and local style food. We are casual, upbeat, and aim to please our customers and employees. We are looking for someone who can do it all!

We need a server who is enthusiastic, quick on their feet, able to multi-task, problem solve and work well with others. Serving hours will vary, approx. 12-15 hours per week, must be able to commute between the NE Portland and Milwaukie location if needed.

Serving Rate is minimum plus tips

PLEASE DO NOT CONTACT RESTAURANTS ABOUT JOB POSTING. MAHALO!!

Craft Brew Alliance offers a competitive compensation and benefits package, rewarding work environment and growth for committed professionals. We are an equal opportunity employer. No phone calls please.

We are seeking a cook for a full time pm line cook position with a definite possibility to quickly move up to sous chef as our sous is going to Noma in Copenhagen for a three month stage starting late August. Candidate must possess all around cooking proficiency and experience in fine dining kitchens. Knowledge of classical and contemporary cuisine is highly desirable. Candidates should also demonstrate a proven ability for organization and self motivation, have excellent communication skills, and a passion for team work. Customer service and cleanliness are a must as we are an open kitchen with chef counter seating.

Opening is available as soon as you are.

Our Team is committed to superior customer service, and we value professionalism and teamwork. Our team moves quickly and works, at times, both as a group and individually. Our company values environmentally friendly practices and a friendly work environment. The team works out of Elephants Northwest Portland location. We serve clients seven days a week; our peak times are early morning and lunch.

Job Description
Delivery drivers are responsible for staging food ready for delivery, delivering food, unwrapping and setting up food, dealing with clients

Applications available online www.elephantsdeli.com under heading marked About Us, or apply in person at 1611 SE 7th Avenue, Ptld,97214 only
No calls to any location

Skill Requirements
- Ability to manage their time each day and arrive at deliveries on time.
- A team mentality.
- A professional attitude.
- Neat and reliable transportation.
- Ability to read and write English.
- Ability to lift 50 #.
- Clean driving record.
- Valid Oregon drivers’ license (or Washington, for Washington residents).
- Oregon Food Handlers’ card.

Benefits = Vacation, flex, 401K, medical & dental

The Savoy Tavern is looking for a Pantry Cook to fill an open position in our kitchen.

Savoy Tavern is known for American style comfort food in a relaxed mid-century setting. We are looking for a candidate who has at least 2 years line experience in a fast paced environment. The qualifications include strict attention to detail, creativity, and dependability. Being an open kitchen, it is crucial for the line to be organized and our chefs to maintain proper and cleanly appearance.

If you feel you can meet and exceed these qualification we are looking forward to hearing from you…

Thank You,
Savoy Tavern

Crema is looking for an addition to our rock star cafe staff!

You need:
- some specialty coffee and/or high end service experience
- a genuine interest making and serving some of the best coffee and baked goods in town
- a great attitude, and friendly personality
- energy, speed and stamina!

You’ll get:
- to eat and drink some of the best coffee/tea/pastry you’ve ever had
- great $$
- the privilege of working with our team talented, goofy and lovely baristas and bakers
- fast paced shifts that seem to go by in no time

Please email in a resume AND a brief intro, tell me why you’re interested in us and why we’re interested in you.
Please reply directly to: employment@cremabakery.com

· Be over 21

· Have a valid food handler’s card

· Be neat and organized

· Able to follow house recipes and prepare foods from our pub style menu

· Have some pizza experience

· Able to lift up to 50 lbs. on occasion & assist bartenders with barbacking duties

Please attach resume when responding to this ad, or drop one off in person at:
Silver Dollar Pizza II
225 SW Broadway
Portland, OR 97205

No phone calls, please.

WORK ON YOUR OWN! Rock it when necessary; stay busy during downtime

Keep work area neat and organized

Prepare dishes from our pub-style menu from start to finish

Prepare soups and sauces from scratch

Assist with planning/creating specials

On occasion, may need to lift up to 50 lbs

Breakfast/brunch experience a PLUS!!

Please attach resume in your response, or drop one off in person at:

The Fox and Hounds
217 NW Second Ave
Portland, OR 97209

No phone calls please…

AM Line Cook:

This is a very busy position, so you must…

-Keep your station organized at all times
-Requires a strong familiarity with eggs
-Be able to remain calm under extreme pressure

PM Line Cook:

-Have amazing organizational skills
-A strong sense on urgency
-Amazing attention to detail

Please send us your resume and indicate which position you are applying for. We will contact you to set up an interview.

Do you know your genoise from your ganache? Counoise from cabernet?
High-volume landmark Portland restaurant seeks food-savvy experienced servers.
All positions are full-time and will start immediately. Open availability required. Please submit your resume with a cover letter summarizing your food and beverage experience. Qualified candidates will be contacted for an interview. Please, no phone calls.

This is a great opportunity for someone seeking to relocate to the laid back life found in Oregon’s agricultural epicenter. If you are a career minded, hard working and self motivated chef, seeking an opportunity for growth, then this may be the place for you. A minimum of 5 years, formal, technique driven cooking is required.

Thistle is a small 40 seat diner only restaurant and requires a chef who understands the rewards and limitations that come with this type of setting.

This is a salaried position with paid vacation.

This job requires the prepping, cooking and plating of Private Dining events and some Line Cook work in the off-season. We would like to build this individual to a Leadership role. This hourly position pays well.

401K and Insurance are available after trial period comes to a close.

Are you passionate about everything you do? Do you inspire greatness in those that you work with? Do you love pizza? If you’ve answered yes to any or all of these questions and have the desire to work for a company that recognizes you for what you bring to the table then Pizzicato is the place for you!

We are currently seeking an experienced, self-motivated, energetic person with great leadership qualities and a passion for amazing customer service to join our management team.

Qualifications/Skills required:
Minimum of 2 years Restaurant Management Experience
High school education, or equivalent
Possess a clean driving record (no convictions in the past 3 years) with excellent driving habits
Excellent customer service and phone skills
Experience with interviewing and hiring personnel
Respect for and ability to maintain confidentiality.
Ability to work in a team environment
Ability to train, supervise, and motivate employees
Possess effective coaching, counseling, and teambuilding skills
Experience with computerized POS system
Experience with ordering and inventory processing
Knowledge & understanding of food cost & inventory control
Excellent communications skills; good with details and time management
Ability to lift 50 pounds on a regular basis and stand for extended periods of time (with statutory breaks)
Must have a current Food Handlers’ card, OLCC license & complete knowledge of State sanitation and OSHA guidelines

We are a well-established, locally owned company that was founded in 1989 and we are always looking for the right people to grow with us. If you feel like you are that person, please copy your resume and references in the body of the email (attachments will NOT be opened).

Pizzicato Pizza is an Equal Opportunity Employer

$28,000 – $32,000 DOE

Multiple award recipient of Chain Leader magazine’s
“Best Places to Work” in the restaurant industry!

You’ve heard the buzz now check out the place!
Find out why people are fanatical about BJ’s Restaurants!

NOW ACCEPTING APPLICATIONS!
Line Cooks, Prep Cooks, Dishwashers

Our restaurants are a high energy, fun and family-friendly dining environment for everyone to enjoy.

Our extensive menu includes BJ’s signature deep dish pizza, salads, steaks, ribs, generous pasta dishes, and our famous Pizookie® dessert. And of course, everything tastes better with BJ’s own handcrafted beer!

BJ’s team members enjoy great pay and benefits, vacation and team member discounts and a place where you work with friends, connect with guests and feel great! Team members can also find a long lasting career with BJ’s — 20% of our managers
are team member promotions.

This is the complete package — everything you want a job or career to be!

Please apply online today. Qualified candidates will be contacted for an interview.

BJ’s Restaurant and Brewhouse is an Equal Opportunity Employer.

Our delivery drivers must excel at customer service and are an immediate extension of our kitchen. Pizza delivery driver responsibilities focus on delivering food to customers quickly and efficiently while maintaining a professional demeanor, as well as perform a variety of duties inside our shop during lulls in delivery action. In-restaurant duties include but not limited to: cleaning, assisting customers, dishes and operating cash registers. Must be able to work nights and weekends.

Apart from daily pizza delivery duties, delivery drivers must maintain a reliable form of transportation. Delivery drivers must also possess the Oregon State minimum vehicle insurance (25/50/25 ¬ required and proof upon employment), a valid driver¹s license and a clean driving record. Delivery driver applicants with pizza, restaurant, delivery, or customer service employment experience may receive primary hiring consideration.

Pizzicato is offering part-time employment on a temporary and/or permanent basis with an opportunity for full-time employment to well qualified trainees.

Prepping: Our only inputs are organic fruits & vegetables. This farm-fresh produce requires daily washing, stocking, and prepping in order to turn it into our product on demand.

Crafting: We are very particular about our drink recipes–making them correctly takes attention to detail and speed. Drink preparation includes both walk-up drink sales as well as pressed bottle production. We stress certain small details that make a big difference in drink quality.

Cleaning: We offer a clean, healthy food product. As such, maintaining a clean and sanitary operation is of utmost importance to us. Our crew is expected to be cleaning NONSTOP. Juice bars are dirty, sticky places if not maintained properly.

We start new crew members at $9 per hour plus tips (averages $4-$6 per hour) with aggressive raises and promotions to those who earn it. We plan to grow rapidly with good people.

Radio Room on 11th and NE Alberta is seeking experienced, professional team player for our fast growing high volume neighborhood restaurant and lounge with a large regular base.

Requirements include a minimum of 2 years of recent, high volume serving experience. Breakfast serving, barista and bar tending experience also a huge plus. The ideal candidate has a positive attitude, great smile, and a guest first mentality. She/he also possesses the experience to be cross trained for multiple positions, as well as has the desire for advancement.

Our close-knit team of servers are able to cover up to 10-14 tables without a host, busser, or food runner, and regularly make espresso drinks and cocktails, and love doing it. They strive to greet every guest within seconds of their arrival and always look for opportunities to help each other out- we are a team. Each server is also an expert in the fine art of side-work.

Additionally, successful servers have a positive attitude, a friendly and outgoing personality and a strong willingness to work. They are people who always welcome guests into our home with friendliness and hospitality, while bringing their better self to work each day. Management and/or lead experience is always a plus.

Radio Room is reflects its diverse NE Alberta neighborhood we are in. We regularly showcases local artists, support local music, regularly host charitable events and large parties. Likewise, our staff truly reflects the creative energy of our NE neighborhood. Among them are artists, musicians, writers, thinkers, tinkerers, thespians, bicycle enthusiasts, culinary artisans and pursuers of myriad other creative passions. Together, we work very hard to serve the diverse and creative neighborhood and larger community in which we live, while having a lot of fun along the way. This is more than just a job, or being part of a team, it is truly joining a family.

Radio Room on NE Alberta currently seeking talented, self-motivated people who share our passion to deliver an unsurpassed restaurant experience with a friendly, neighborhood feel.

If you are an enthusiastic experienced Line Cook, with a great attitude, who takes initiative and works well under pressure, our fast growing, high volume NE restaurant wants you!

We are looking for someone who is and familiar with all stations of the kitchen, including the egg station. We always work as a team and have fun doing it. Some operating hours require a single person line, so you must be a self motivated and independent worker, as well as a team player. The ideal candidate would be someone who can multi-task, prepare several tickets at once in a timely fashion while keeping a smile on their face and has breakfast, lunch and dinner experience. In addition, there is a lot of opportunity for advancement for the right person.

Basic Requirements:
. At least 2 years high volume line experience is required.
. Please be clean and professional.
. Must be a team player with good people skills.
. Must maintain a positive attitude, even in stressful situations.
. Works well with others and wants employment in a stable, fun environment.

Radio Room is reflects its diverse NE Alberta neighborhood we are in. We regularly showcases local artists, support local music, regularly host charitable events and large parties. Likewise, our staff truly reflects the creative energy of our NE neighborhood. Among them are artists, musicians, writers, thinkers, tinkerers, thespians, bicycle enthusiasts, culinary artisans and pursuers of myriad other creative passions. Together, we work very hard to serve the diverse and creative neighborhood and larger community in which we live, while having a lot of fun along the way. This is more than just a job, or being part of a team, it is truly joining a family.

Your commitment and enthusiasm to our fast growing NE Alberta restaurant is a must.

Our organization is growing and is actively searching to find team members to grow with us and provide a unique dining experience for our guests. We are specifically looking for a candidate to lead our Back of the House Teams as we expand into various markets.

Please submit your resume and a cover letter below.

Minimum Qualifications:

• Must have 5+ years experience at top-notch fine dining restaurants
• Must have 3+ years in a kitchen managerial position
• Must have traveled extensively throughout the world and/or be highly knowledgeable with flavor palates from around the world
• Must have a flexible schedule, and capable of traveling extensively throughout the U.S.
• Must be a self-starter, have strong interpersonal skills and attention to detail.
• Must be organized and able to multitask in multiple areas.

Desired Qualifications:

• Virgo: Attention to detail, and extremely organized
• A strong leader and problem solver
• Chameleon: able to adapt, communicate, and work alongside an ever-growing list of chefs, personalities, and characters
• Creative and able to make orange juice with meyer lemons
• We are growing fast, and we are looking for someone who can evolve, learn, and create with us.  

Interview Process

• Phone Interview
• Skype Interview: Following a phone interview, qualified candidates will need to conduct a Skype video conference call with the Board of Directors
• Tasting: The top 3 qualifies chefs will be flown down to New Orleans to cook a multi-course menu for Dinner Lab’s Board of Directors

Position Description:
This is a unique managerial position that combines elements of 5 Star Dining and Guerrilla Cooking. Picture this: executing a 10 course dinner, in a remote location, with minimal cooking equipment, but executing at a 5 star caliber. Now picture this candidate managing multiple team members who execute these high caliber events throughout various locations in the U.S.  The candidate will be an integral part of the Dinner Lab corporate team, and will travel extensively to ensure that local markets are operating flawlessly, executing 5-star events with impeccable customer service and hospitality. The candidate needs to have the “smoking dreams” attitude of a Grant Achatz and the managerial acumen of Google’s Chief Operating Officer.

Compensation:
Salary: 40-60K Depending on qualifications
Benefits: Health
Expenses: All travel and business-related expenses will be paid for by Dinner Lab when opening new markets