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Job Information

Sage Restaurant Group Banquet Chef in Cleveland, Ohio


Req #:


Why Us:

Are you a cook that takes pride in bridging the gap between the table and locally sourced ingredients? Do you enjoy making delicious plates that support local farms? Do you love presenting Cleveland’s local specialties to big groups of people, parties or business meetings? Are you interested in being a part of a team that takes pride in personal and professional growth? If you answered “yes”, this might be the position for you!

Our culture at Urban Farmer is extremely important to us. We are looking for someone who values culture as much as we do. We are:

  • Collaborative – team work is one of our main ingredients to our success!

  • Creative – in this role, you will have the ability to put forward some of your own creative dishes.

  • Accountable – we work hard and take responsibility for all that we do.

  • Always learning – there’s plenty of area for learning in the restaurant industry. Especially when it comes to charcuterie!

  • Having fun – we love team building

The ideal candidate has experience as a chef in a high volume environment for breakfast, lunch, and dinner catering to events. We are looking for someone who is not only great in the kitchen, but someone who can also be a great coach and mentor to other associates.

Right in the heart of downtown Cleveland, our property is located near major mass transit and highway routes and walking distances from all downtown sporting and entertainment venues. This is a Full-Time opportunity, offering a full benefit plan, including 401k and outstanding employee discounts at Marriott hotels globally.

We dare to do differently. We strive to go beyond ordinary. Our team doesn’t fit the mold – We break it! Do you?

Work Where You Belong

Job Title:

Banquet Chef

Location Name:

Urban Farmer Cleveland



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:


Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet, Wedding, Offsite, Restaurant Outlet, and Off Site catered events in addition to Employee Cafeteria & Club Lounge menus in a cost effective, safe manner to meet/exceed customer expectations and attract future business.

Responsible for the daily production of all banquet food, employee cafeteria and club lounge foo. Assists in the creation and recommends menu changes. Complete all weekly employee cafeteria costing, menu costing, recommends and implements procedural/production changes. Position reports to the Executive Chef / Executive Sous Chef.


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 Banquet, Wedding, Offsite, Restaurant Outlet, Off Site catered events in addition to Employee Cafeteria & Club Lounge menus; 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. Ensure prep lists are printed out for Daily Event Orders, amounts of food produced and consumption reports noted for each event

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.

Follow HACCP and eco sure protocol to ensure the highest hygiene standards are maintained.

Maintain all related employee communication, payroll and yearly reviews

Mentor associates and ensure they are set up for the next step in their career


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.


­3-6 Banquet Cooks




Strategic Skills

Skilled in all facets of general business or area of specialty. Highly capable with current practices and looks ahead at opportunities to utilize new products, consumer trends, changes in the marketplace, and technology edge. Natural instincts and insight for finding the best solution to unclear issues and problems. Reflects on vast experience to determine numerous future possibilities. Can see how the details fit into the big picture. Highly capable and resourceful problem solver. Manages the creative process within an organization to develop unique solutions. Leverages creative solutions in an organization resulting in competitive advantages. Makes great decisions.

Operating Skills

Effectively divides, assigns, and delegates work. Communicates directions and purpose of work resulting in associate ownership, pride, and quality. Is able to assess how associates can improve performance. Able to motivate and develop associates to their potential.


Readily leads when challenges arise, formulates and communicates clear work plans, Gives regular feedback on progress towards goals and makes changes accordingly.

Energy and Drive

Competitive, consistently driven to accomplish and exceed goals, able to create sense of urgency.

Personal and Interpersonal Skills

Welcoming and warm personality, demonstrates care for customers and associates, sets the tone for others in stressful situations by responding in a cool, calm, and collected way, creates confidence and trust with others, is viewed by others as honest and direct, comfortable in conversing with individuals from a variety of backgrounds and at all organizational levels, able to create an environment where associates thrive and actively seek approval of the manager, trusts associates, elevates associate confidence by encouraging decision making, is a self-improver who develops a variety of approaches and communication techniques tailored to each situation, builds high performing teams, compels teams to embrace a shared vision for success.


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.

Required knowledge of food costing.

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, and 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 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.


Inside 95% of full shift

Position Type:

Full Time - Regular