Sage Restaurant Group Banquet Sous Chef in Cleveland, Ohio

12156BR

Req #:

12156BR

Why Us:

Sage is looking for independent thinkers with their own entrepreneurial spirit. We’re not asking you to fit the mold; we’re hoping that you break it.

Risk takers and creative spirits with a penchant for numbers are welcome. We are a results-driven company creating places that are more than just heads in beds, so we’re looking for more than just a person behind a desk.

Achieving personal and professional growth is one of our values at Sage Hospitality. We believe it’s not just about the work you do, but it’s about who you are. We give back to the community, look challenges dead in the eye. We manage and lead and we leave our environments better than we found them. Interested?

Job Title:

Banquet Sous Chef

Location Name:

Urban Farmer Cleveland

City:

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 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 or Banquet Chef.

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:

OH