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.

Sage Hospitality Resources and Sage Restaurant Group is one of the nation's leading hotel and restaurant management and development companies, specializing in management and development of full service and limited service hotels and restaurants nationwide. We are recognized as an innovative leader in the industry as an operator, employer, developer, and investor. In every business activity, Sage is focused on its vision - "To be recognized by our customers as the best in our business."

POSITION FOCUS
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.

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 RESPONSIBILITIES
? Supervise the cooks and cold prep associate food production on the front line
? Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
? Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
? Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
? 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.
? 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 RESPONSIBILITIES
? To assist in cross-training employees and train new employees in their positions on the service line.
? To assist Sous Chef in maintaining standards of quality and appears on the front line.
? May perform other duties as assigned.

SUPERVISORY DUTIES
1 to 10 associates.

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.

Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.

Competencies
Energy and Drive
Energetic and takes initiative, persistent in pursuing and completing tasks, strives to exceed expectations

Strategic Skills
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.

Operating Skills
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

Courage
Can think and act independently with confidence. Has personal fortitude and integrity when faced with challenges.

Knowledge/Skills
Requires an ability to work as a team member and an ability to communicate with kitchen staff.

Abilities
Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time. Periodic climbing required. 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.

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).

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 95% of 8 hours. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.