Sage Restaurant Group Pastry Cook in Portland, Oregon

Req #: 6021BR

Job Title: Pastry Cook

Position Type: Full Time - Regular

Location Name: Departure

City: Portland

State: OR

Why Us: Departure is currently looking for a PM pastry cook to join its team of award winning associates!

Located on the rooftop of the Nines hotel in downtown Portland, Departure creates desserts that are specifically Modern Asian. Our desserts are craveable, unique, classic, comforting, savory and unexpected all at once.

We are ingredient inspired by the iconic flavors of the Far East as well as the local bounty of Oregon. You will work frequently with spices, chilies, teas, herbs, aromatics, fruits, vegetables, salt, and oils.

We are an alternative dessert program showcasing different flours, fats, milks, sweeteners, savory elements and cooking methods in all our desserts.

We are looking for a passionate Pastry Cook to work with our chefs and drive the pastry program. Responsibilities include prep and production of dessert menu.

Looking for a clean, fast, knowledgeable, curious and well rounded individual who loves innovation, new ideas and techniques. Must be familiar with alternative flours and alternative baking.

We are a fast paced and high volume kitchen. We take great pride in making everything by hand and in house. We are driven by quality, guest experience and delicious, artistic desserts. We work long hours and are always very busy.

Looking for candidates with well-rounded professional pastry experience. Familiarity with Asian ingredients not a must but solid pastry technique required.

Kitchen run by Executive Chef, Top Chef finalist and James Beard semi-finalist Gregory Gourdet.

Departure is certified Gold for Sustainability at Work in addition to being recognized in 2016 as Top Workplaces in Oregon. The perks- we offer medical, dental, vision insurance and more! Save on your public parking/transportation by utilizing our pre-tax savings account. We offer discount phone bill and hotel rates around the world as well as restaurant discounts throughout our local brands.

Please contact us to talk more! Looking for a strong player to join our team!

Posting Overview:

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.



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.


Genuinely cares about people; is concerned about their work and non-work problems; is available and ready to help; is sympathetic to the plight of others not as fortunate; demonstrates real empathy with the joys and pain of others.


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.


Minimal hearing necessary to hear equipment, timers, etc.

Moderate vision required to check quality and portions of food.

Moderate comprehension and literacy required to read recipe cards and procedures.


Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.

Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.

Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.

Continuous standing -during preparation, during service hours or during expediting, usually all day.

Must have moderate hearing to hear equipment timers and communicate with other staff.

Must have excellent vision to see that product is prepared appropriately.

Must have moderate comprehension and literacy to read use records and all special requests.

Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs.

Pushing and pulling carts is required.

Bending/kneeling: Regular bending to lift items and supplies. Periodic kneeling.

Mobility: Regularly moves all around kitchen.

Continuous standing: To complete a task, may be stationary for short periods of time.

Periodic climbing required.

Education/Formal Training

High school education or equivalent experience.


Minimum one year food service or related work.

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.


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.

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.