Sage Restaurant Group Banquet Chef in Savannah, Georgia

7066BR

Req #:

7066BR

Why Us:

Sage Restaurant Group is looking for a leader to assist in the opening of the Emporium Kitchen & Wine Market coming early 2018! Situated in the Historic District of Savannah, GA, the Emporium Kitchen & Wine Market will be a part of an exciting new development that includes the Perry Lane Hotel, roof top bar, and pool. The Emporium Kitchen will offer an exceptional restaurant experience highlighting locally sourced, quality ingredients: from fresh fish to wild foraged mushrooms. The inviting space features sophisticated décor of rustic indulgence including a spacious outdoor patio. The Emporium Market will feature a wide variety of value-driven wines, house-made charcuteries, artisanal farmstead cheeses, unique condiments, special Georgia products, as well as gourmet sandwiches, grilled pizzas and to-go deli items. From fresh flowers and gifts for discerning gourmands to a quick weekday lunch, the Emporium Market offers it all.

Sage Restaurant Group’s mission is to create the best restaurants in the world, we focus on building independent restaurants and lounges adjacent to our hotels in prime locations. We connect with the people that live and work in the communities we serve by providing innovative, playful, locally focused food and beverage experiences.

Job Title:

Banquet Chef

Location Name:

The Emporium

City:

Savannah

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.

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

Position Type:

Full Time - Regular

State:

GA