Sage Restaurant Group Banquet Sous Chef in Portland, Oregon
Join our kitchen management team! One of Portland's most popular Hotels seeks dynamic, creative, organized, dedicated, and ambitious AM Sous Chef to help us take things to the next level. We are a very busy Banquet operation. Kitchen team consists of Banquet Chef, Two Sous Chefs and 8-12 amazingly dedicated prep cooks, line cooks, and stewards.
We are looking for someone who wants to continue to grow their career and skills. Responsibilities include all aspects of kitchen management, cooking, executing our cuisine to standard, working with the best ingredients, both local and from afar. Working very closely with, driving and teaching cooks, managing food costs, labor costs, guest's expectations and making the best food we possibly can!
This job is challenging and rewarding. The career opportunities that come with joining our team are endless. . .
This opportunity requires you to be able to open our kitchen as early as 4:00 am so that the day in front of you is organized and well thought through for the benefit of the guest experience and the team. Individuals who thrive before dawn who and also take pride in planning a well-executed day of delicious and timely food are a must!
As one of Oregon's Healthiest Employers, the Nines Hotel offers perks that are comparable to progressive employers. We offer Medical, Dental, Vision and more to all full-time associates. Save on your parking and public transportation costs by using our pre-tax savings account. Our location is right next to the center of all for MAX lines and close to the Portland Streetcar. 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.
We are a constantly growing brand working with the best ingredients, hiring the best people, pushing innovation and creativity.
Come be a part of the team that makes this magic happen!
Banquet Sous Chef
The Nines Hotel
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.
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.
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.
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.
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.
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.
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.
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).
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
Full Time - Regular