Sage Restaurant Group Banquet Chef in Portland, Oregon

Req #: 5231BR

Job Title: Banquet Chef

Position Type: Full Time - Regular

Location Name: The Nines Hotel

City: Portland

State: OR

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 from Sage Hospitality was recognized as Top Workplaces in Oregon in 2016. 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 role success will be measured by your ability to:

• Develop and mentor internal talent into next Sage Restaurant Group leaders

• Achieve profitability goals by driving revenues and controlling costs

• Cook amazing, delicious and innovative food

The ideal candidate has a track record of delivering successful results in a high volume restaurant environment – banquet or catering experience preferred, strong business and financial acumen, positive attitude, and maintains a clean and organized work space.

POSITION FOCUS

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 Executive 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.

ESSENTIAL RESPONSIBILITIES

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.

OTHER RESPONSIBILITIES

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 - 2-5 Banquet Cooks or more.

Posting Overview:

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.

Requirements:

Competencies

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.

Composure

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.

Interpersonal Savvy

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.

Knowledge/Skills

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.

Abilities

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.

Education/Formal Training

One or two years of post-high school education

Experience

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).

Material/Equipment Used

Chemicals/Agents: All purpose cleaning detergents, twice daily. Ovens, mixers, knives, chain saw, slicer, buffalo chopper used throughout the day.

Environment

Inside 95% of full shift

EEO Statement:

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.