We are searching for a confident Sous Chef to join our productive team at Sage Hospitality in Portland, OR.
Growing your career as a Full Time Sous Chef is an exceptional opportunity to develop key skills.
If you are strong in negotiation, planning and have the right passion for the job, then apply for the position of Sous Chef at Sage Hospitality today!
The best parts of operating like an independent restaurant (heart, soul, and freedom) plus the excellence that comes with industry leading management, that's the intersection where you'll find High Horse Restaurant + Bar and The Bidwell Marriott Portland. We're crafting a new bar and restaurant concept that will be quintessentially Portland, High Horse will be unique, creativity-driven and food focused.
We won't take ourselves too seriously but our location is being redesigned into a destination to enjoy regional favorites, eat true Portland foodie food, and experience this great city.
The Bidwell is a luxury hotel in downtown Portland providing our guests with a personalized experience with Marriott's superior service. We're also afforded great culinary opportunities in our event space, private dining room, exclusive M Club lounge, and in-room dining.
Work Where You Belong!
As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.
We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We're not afraid to forge our own path. After all, it's what industry leaders do. That's why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do—it's really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us!
Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Position is responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.
Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards. Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. Promote the Accident Prevention Program to minimize liabilities and related expenses. Education/Formal Training High school education or equivalent.
Experience Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).
Knowledge/Skills Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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 be able to hear equipment timers and communicate with other staff. Must be able to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget. Environment 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.
You get Medical, dental, & vision insurance Paid time off for vacation, sick time, and 8 holidays Employer provided parking Eligible to participate in the Company's 401(k) program with employer matching Great discounts on Hotels, Restaurants, and much more. Eligible to participate in the Employee Referral Bonus Program. Starting at $500 per referral. Benefits of working as a Sous Chef in Portland, OR:
? Unlimited Growth Potential
? Company offers career progression opportunities
? Competitive salary
