Banquet Sous Chef
NOTE: This job listing has expired and may no longer be relevant!
The Nines hotel is the height of luxury. Ideally situated downtown next to Portland’s Pioneer Square and the MAX light Rail, the Nines rests atop the historic landmark Meier & Frank Building. The striking decor and impeccable service is a contemporary homage to the structure’s storied past.
Finally, the Nines is host to many local and national conferences and frequently its 13,000 square feet of beautifully decorated banquet space is fully utilized.
Some of our perks are compared to progressive employers, such as Google. We offer medical, dental, vision, and more! Save on your public parking/transportation by utilizing our pre-tax savings account. Our location is right next to the center of all four Max lines and close to the Portland Streetcar, a prime location for driving, taking public transportation, biking, or even walking to work.
We are currently searching for a Banquet Sous Chef to join our team.
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.
Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business.
Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. Position reports to the Banquet Chef.
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.
Supervise daily production of food for all the catered events; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.
Supervise banquet kitchen employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.
Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.
Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Assist in the creation and planning of menus and implement changes to continue to attract business.
Perform special projects and other responsibilities as assigned.
Participate in task forces and committees as required.
SUPERVISORY DUTIES – 1-10 Banquet Cooks
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.
For more information on the specific job duties check out http://sagerestaurantgroup.com/careers and APPLY TODAY!
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.