This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
In the 1950s and 60s, diners and supper clubs were social hubs, places we gathered to end our days or begin our nights. The menus were comprised of comfort foods brought to this country by the immigrants who shaped it, and were refined to satisfy contemporary tastes. The Original, the downtown destination for all-day Portland dining, renews that spirit for the 21st century by serving up playful variations on the classic standards in an atmosphere that's stylish, sophisticated and cool. Our guests can settle into a spacious booth for a comforting brunch or a brisk business lunch, stretch out in our plush retro-luxe banquette for an elegant dinner, or unwind at our candle-lit bar for that much deserved post-prandial nightcap. At the Original, we honor the past as we listen in on the pulse of Portland's adventurous and evolving tastes.
The Original Dinerant is the coming together of the local food movement and the past 50 years of roadside diners and restaurants. Our passion is service and home cooked foods with the culinary expertise of today's modern kitchens. Our focus is on hospitality and the fun of entertaining. The Original Dinerant is the place for you if you are passionate about the revolution that is approachable food, done well.
As a part of one of the nation's leading hotel and restaurant management companies Sage Hospitality offers competitive compensation and benefits such as medical, dental, vision and life insurance, flexible spending accounts, 401K, hotel room discounts, paid vacation/holiday, domestic partner benefits and more. We also offer exceptional opportunities for growth and advancement. People love working at Sage because of what we stand for.
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
More than two years of post high school education, but less than a degree from a four year college.
Experience required by position is five to ten years of employment in a related position with this company or other organization(s).