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At Sage, we are all passionate about making a difference in the lives of our guests, associates, investors and communities where we live and work.
Since 1984, the Sage entrepreneurial spirit has been hard at work. More than two decades later, we still look for people who share that spirit.
At Sage, we recognize people as our most valuable asset. They help us realize our vision and deliver our successes. Our passion to be the best, combined with our creative, supportive environment, provide our more than 4,000 associates nationwide with unparalleled opportunity.
With Sage, our associates find something more than simply a job – they find the encouragement and resources for unlimited personal and professional growth.
Located on the 8th Floor of the Nines hotel in downtown Portland, **MEMBERS ONLY**SIGN UP NOW***. is the city’s ultimate steakhouse. With an emphasis on local organic sourcing and simple straight forward preparations, **MEMBERS ONLY**SIGN UP NOW***. represents the very best of the modern culinary movement.
The ambiance is at once a tribute to the quaintness of a restored farmhouse and the aesthetic audacity of mid 20th century modernism. **MEMBERS ONLY**SIGN UP NOW***. is an exploration of all the best that has preceded it.
Sage Restaurant Group is a team of passionate industry-leading restaurateurs who excel in the realm of F&B operations by creating and operating successful concepts that are distinctly branded, innovative and highly designed. Our team creates unexpected, playful and locally-focused food and beverage experiences that connect with the people who live and work in the communities we serve. These integrated solutions, combining both restaurants and hotel F&B services, are delivered through true partnerships at the property level.
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.
? 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.
Assist in prep work of vegetables and condiments as required for the next shift. May perform other duties as assigned.
This position description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the associated with the position. May perform other duties as assigned.
We are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing and criminal background checks.
Energy and Drive
Energetic and takes initiative, persistent in pursuing and completing tasks, strives to exceed expectations
Proficient in required job skills and knowledge. Intelligent in grasping and integrating new information. Active learner with strong curiosity. Natural instincts and insight for finding the best solution to unclear issues and problems. Considers multiples resources and methods for analyzing problems. Makes great decisions
Personal and Interpersonal Skills
Welcoming and warm personality, engages easily, actively connects with others, genuinely caring and compassionate, visibly demonstrates desire to understand others, creates confidence and trust with others, socially aware of self and others, is known for communicating the right message at the right time, utilizes a variety of approaches and communication techniques tailored to each situation, facilitates consensus in groups, 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.
Is effective in prioritizing work, consistently budgets 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 organizations priorities or objectives, is able to adjust work to accommodate expected and unexpected changes. Is able to gauge progress with respect to overall impact and results
Can think and act independently with confidence. Has personal fortitude and integrity when faced with challenges.
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.
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.
High school education or equivalent experience.
Minimum one year food service or related work.
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.
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.