Sous Chef - Departure

Sage Restaurant Group

Portland (OR)

On-site

USD 75,000 - 80,000

Full time

6 days ago

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Benefits offered by this job

Medical, Vision, Dental coverage

401(k) match

Paid time off

Tuition Reimbursement

Complimentary cafeteria

Parking subsidy

Job summary

The Departure Portland at The Nines in Portland, Oregon is seeking a Sous Chef to manage daily kitchen operations for hotel restaurant(s) and room service, ensuring quality and compliance.

You will lead kitchen staff, monitor costs, collaborate with the Executive Chef on menu changes, and uphold safety standards in a busy, high-end setting.

Qualifications

High school education or equivalent.
1–2 years of employment in a related kitchen role.
Advanced knowledge of food and beverage management and cost control.

Responsibilities

Manage daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product.
Lead kitchen staff and supervise training, scheduling, and performance reviews while maintaining a safe work environment.
Maintain sanitation, schedule, and upkeep of kitchen equipment to meet standards and regulations.
Monitor labor and food costs and generate reports to ensure budgets are met and quality maintained.
Promote the Accident Prevention Program to minimize liabilities and expenses.

Skills

People management

Budgeting

Food & beverage management

Labor cost control

Menu planning

Education

High school diploma or equivalent

Job description

Why us?

At Sage Hospitality, how we work matters just as much as what we do. We are guided by a shared purpose to enrich lives, one experience at a time, and a vision to redefine how the world experiences hospitality.

At The Nines, Portland, we embrace:

Historic Retail Palace Reborn - Adaptive reuse of the 1909 Meier & Frank building as a love letter to Portland's architectural past
Dual Culinary Destination - Urban Farmer's farm-to-table steakhouse and Departure's rooftop pan-Asian cuisine — two of Portland's most acclaimed restaurants
Living Sustainability Philosophy - Onsite honeybees, hydroponic gardens, and a house butcher reflect a genuine commitment to sourcing
Oregon Art Immersion - 400+ locally curated pieces including the iconic Bird Song chandelier and student monotypes in every room
Sophisticated Portland Spirit - Luxury rooted in the city's creative, locally obsessed, independent character

All associates play an essential role in creating welcoming, inclusive environments where kindness, hospitality, and excellence are felt by guests and teams alike. These brandings reflect the unique spirit of The Nines, Portland and align with Sage Hospitality's commitment to genuine, meaningful connection.

Job Overview

The Departure Sous Chef manages 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.

Responsibilities

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.

Qualifications

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.

Benefits

Departure offersperksthat are comparable to progressive employers.

Unlimited time off per Sage policy and manager approval
Medical, Vision, Dental and Retirement Benefits:
Eligible to enroll in medical insurance with employer covering up to 70% of premiums with wellness credit
Eligible to enroll in dental insurance with employer contribution towards premiums & vision insurance
Eligible toparticipatein the Company’s 401(k) program with up to 4% employer match, meeting safe harbor requirements and no vesting period
Eligible to enroll in Health Savings Accounts (HSA) with qualifying medical plans and receive up to $1000 company contribution
Eligible to enroll in Health, Dependent and Commuter Flexible Spending Accounts (FSA)
Company paid Basic Life and AD&D insurance coverage, with option to enroll in supplemental coverage
Eligible to enroll for short-term and long-term disability insurance coverage
Eligible topurchasePet Insurance, Accidental Insurance, Critical Insurance and Hospital Indemnity Insurance
WINFertilityguidance for those enrolled in Sage medical plan
Other Benefits:
All associates can enjoy our complimentary cafeteria
$50 TriMet monthly subsidy or parking stipend
Calm Health Application Subscription
Employeeassistanceprogram
Paid time off for vacation, sick time, and holidays
Tuition Reimbursement of up to $2,000 per calendar year
Great discounts on Hotels, Restaurants, and much more
Eligible toparticipatein the Employee Referral Bonus Program. Up to $1,000 per referral