Req #: 6049BR
Job Title: Banquet Chef
Position Type: Full Time - Regular
Location Name: The Nines Hotel
Why Us: The Nines is set to hire a Banquet Chef who is passionate to work at the most exclusive hotel in Portland! Poised in the heart of the city center at the top of one of Portland's most beloved landmarks, the stately Meier & Frank Building, the Nines Luxury Collection Portland Hotel honors the structure's storied past, both in its striking decor and impeccable service. Individualistic design traits celebrate the surroundings of one of finest LEED Silver-certified hotels in Portland, providing the opportunity to truly experience the region's unique character.
the Nines Hotel is certified Gold for Sustainability at Work in addition to being recognized in 2016 as Top Workplaces in Oregon. As part of the Sage Restaurant Group, we focus on providing a luxurious experience catered to the needs of each specific event. We connect with the people that live and work in the communities we serve by providing highly designed, innovative, locally-focused food and beverage experiences. Surrounded by farms, forests and the ocean, Portland is one of America’s booming food cities with year round Farmers’ Markets and artisans creating and making some of the most delicious goods in America. It’s a chefs’ playground.
The Banquet Chef will oversee the culinary operations of 15k plus sq. feet of banquet space at the Nines Hotel as well as partnering with the Urban Farmer and Departure concepts that includes a 3-meal a day restaurant, bar, room delivery, and catering.
Your success will be measured by your ability to:
Cook amazing, delicious food
Achieve both revenue and profit budgets
Develop internal talent into next Sage Restaurant Group leaders
The ideal candidate has a track record of successful in a high-volume catering/banquet environment, strong business and financial acumen, positive attitude, and ideally delivered successful results in an upscale independent restaurant environment.
Plan and manage the banquet kitchen staff in the procurement, production, preparation and presentation of all food for the banquet department in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Dealing with Ambiguity
Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.
Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.
Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.
Building Effective Teams
Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team.
Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.
Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Requires supervision/management skills. Requires oral and written communication skills.
Must have moderate hearing -to hear equipment timers and communicate with other staff.
Must have excellent vision to see that product is prepared appropriately.
Must have moderate speech communication skills to be able to communicate with staff. Must have moderate comprehension and literacy to read and understand all BEO's.
Lifting/Pushing/Pulling/Carrying: All these functions are essential because of the heavy production associated with Banquets. Items include food, small equipment, 75% of the time. Bending does become necessary when using the lower oven for cooking, 5-10 times a day. Full range of mobility and the ability to travel 30-50 feet on a regular basis, throughout the day. Standing usually during preparation or plate -up to one hour at a time, usually 3-5 times a day. No climbing required. No driving required.
One or two years of post-high school education
Experience required by position is from two to three full years of full employment in a related position with this company or other organization(s).
Chemicals/Agents: All purpose cleaning detergents, twice daily. Ovens, mixers, knives, chain saw, slicer, buffalo chopper used throughout the day.
Inside 95% of full shift
We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.