Banquet Cook 1 - Entry Level
Company Name:
Sage Hospitality Resources
The Nines hotel is the height of luxury. Ideally situated downtown next to Portland's Pioneer Square and the MAX light Rail, the Nines rests atop the historic landmark Meier & Frank Building. The striking decor and impeccable service is a contemporary homage to the structure's storied past. To compliment the history of our beautiful hotel are its two amazing restaurants.
Departure restaurant is located on the rooftop and is known for creating modern, accessible Asian cuisine using traditional techniques learned in the kitchens of the Far East.
The Urban Farmer steakhouse is the second restaurant, located on the 8th Floor. With an emphasis on local organic sourcing and simple straight forward preparations, Urban Farmer represents the very best of the modern culinary movement.
Finally, the Nines is host to many local and national conferences and frequently its 13,000 square feet of beautifully decorated banquet space is fully utilized. We are currently searching for a Banquet Cook to join our team.
POSITION FOCUS
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
SERVICE CULTURE FOCUS
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.
ESSENTIAL DUTIES/RESPONSIBILITIES
Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of-stock items or possible shortages.
Assist in keeping buffet stocked.
Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.
OTHER DUTIES/RESPONSIBILITIES
Assist in prep work of vegetables and condiments as required for the next shift. May perform other duties as assigned.
SUPERVISORY DUTIES - None
COMPETENCIES
STRATEGIC SKILLS
Proficient in position required job skills and knowledge. Intelligent in grasping and integrating new information. Is an active learner with a strong sense of curiosity. Has natural instincts and insight for finding the best solution to unclear situations, issues and problems. Considers multiples resources and methods for analyzing problems. Makes great decisions.
OPERATING SKILLS
Is effective in prioritizing work; consistently manages time and processes to create maximum efficiency with minimum disruption or redundancy. Is time sensitive, understands how work and processes fit in with other departmental or business priorities and objectives. Is able to adjust work to accommodate expected and unexpected changes. Is able to gauge progress with respect to overall impact and results.
COURAGE
Can think and act independently with confidence. Has personal fortitude and integrity when faced with challenges.
ENERGY AND DRIVE
Energetic and takes initiative. Is pro-active and persistent in pursuing and completing tasks. Strives to exceed expectations and goals.
PERSONAL AND INTERPERSONAL SKILLS
Welcoming and warm personality. Able to engage easily and actively connect with others. Is genuinely caring and compassionate; visibly demonstrates desire to understand others. Creates confidence and trust with others, is socially aware of self and others and is known for communicating the right message at the right time. Utilizes a variety of approaches and communication techniques tailored to each situation. Is comfortable in conversing with individuals from a variety of backgrounds and at all organizational levels. Is direct yet tactful and considerate of audience. Positively accepts and provides feedback.
KNOWLEDGE/SKILLS
Minimal hearing necessary to hear equipment, timers, etc.
Moderate vision required to check quality and portions of food.
Moderate comprehension and literacy required to read recipe cards and procedures.
ABILITIES
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 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 comprehension and literacy to read use records and all special requests. Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Pushing and pulling carts is required.
Bending/kneeling: Regular bending to lift items and supplies. Periodic kneeling.
Mobility: Regularly moves all around kitchen.
Continuous standing: To complete a task, may be stationary for short periods of time.
Periodic climbing required.
EDUCATION/FORMAL TRAINING
High school education or equivalent experience.
EXPERIENCE
Minimum one year food service or related work.
MATERIAL/EQUIPMENT USED
Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.
Protective
clothing
: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift.
Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
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.
Requisition Number: 2973771
Position Title: Banquet Cook 1 - Entry Level
Property Name: The Nines Hotel
City: Portland
State: OregonEstimated Salary: $20 to $28 per hour based on qualifications.
Sage Hospitality Resources
The Nines hotel is the height of luxury. Ideally situated downtown next to Portland's Pioneer Square and the MAX light Rail, the Nines rests atop the historic landmark Meier & Frank Building. The striking decor and impeccable service is a contemporary homage to the structure's storied past. To compliment the history of our beautiful hotel are its two amazing restaurants.
Departure restaurant is located on the rooftop and is known for creating modern, accessible Asian cuisine using traditional techniques learned in the kitchens of the Far East.
The Urban Farmer steakhouse is the second restaurant, located on the 8th Floor. With an emphasis on local organic sourcing and simple straight forward preparations, Urban Farmer represents the very best of the modern culinary movement.
Finally, the Nines is host to many local and national conferences and frequently its 13,000 square feet of beautifully decorated banquet space is fully utilized. We are currently searching for a Banquet Cook to join our team.
POSITION FOCUS
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
SERVICE CULTURE FOCUS
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.
ESSENTIAL DUTIES/RESPONSIBILITIES
Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of-stock items or possible shortages.
Assist in keeping buffet stocked.
Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.
OTHER DUTIES/RESPONSIBILITIES
Assist in prep work of vegetables and condiments as required for the next shift. May perform other duties as assigned.
SUPERVISORY DUTIES - None
COMPETENCIES
STRATEGIC SKILLS
Proficient in position required job skills and knowledge. Intelligent in grasping and integrating new information. Is an active learner with a strong sense of curiosity. Has natural instincts and insight for finding the best solution to unclear situations, issues and problems. Considers multiples resources and methods for analyzing problems. Makes great decisions.
OPERATING SKILLS
Is effective in prioritizing work; consistently manages time and processes to create maximum efficiency with minimum disruption or redundancy. Is time sensitive, understands how work and processes fit in with other departmental or business priorities and objectives. Is able to adjust work to accommodate expected and unexpected changes. Is able to gauge progress with respect to overall impact and results.
COURAGE
Can think and act independently with confidence. Has personal fortitude and integrity when faced with challenges.
ENERGY AND DRIVE
Energetic and takes initiative. Is pro-active and persistent in pursuing and completing tasks. Strives to exceed expectations and goals.
PERSONAL AND INTERPERSONAL SKILLS
Welcoming and warm personality. Able to engage easily and actively connect with others. Is genuinely caring and compassionate; visibly demonstrates desire to understand others. Creates confidence and trust with others, is socially aware of self and others and is known for communicating the right message at the right time. Utilizes a variety of approaches and communication techniques tailored to each situation. Is comfortable in conversing with individuals from a variety of backgrounds and at all organizational levels. Is direct yet tactful and considerate of audience. Positively accepts and provides feedback.
KNOWLEDGE/SKILLS
Minimal hearing necessary to hear equipment, timers, etc.
Moderate vision required to check quality and portions of food.
Moderate comprehension and literacy required to read recipe cards and procedures.
ABILITIES
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 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 comprehension and literacy to read use records and all special requests. Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Pushing and pulling carts is required.
Bending/kneeling: Regular bending to lift items and supplies. Periodic kneeling.
Mobility: Regularly moves all around kitchen.
Continuous standing: To complete a task, may be stationary for short periods of time.
Periodic climbing required.
EDUCATION/FORMAL TRAINING
High school education or equivalent experience.
EXPERIENCE
Minimum one year food service or related work.
MATERIAL/EQUIPMENT USED
Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.
Protective
clothing
: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift.
Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
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.
Requisition Number: 2973771
Position Title: Banquet Cook 1 - Entry Level
Property Name: The Nines Hotel
City: Portland
State: OregonEstimated Salary: $20 to $28 per hour based on qualifications.
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