Banquet Sous Chef - Portland Sheraton at Sable Oaks

Portland Sheraton at Sable Oaks is a distinguished hotel that prides itself on providing an exceptional hospitality experience to its guests. Part of the Colwen Hotels group, which operates a portfolio of 40 hotels across 10 states, the Portland Sheraton at Sable Oaks is known for its dedication to delivering superior service and maintaining high industry standards. Colwen Hotels as a hospitality group is built on principles of hard work, character, and authenticity. It fosters a culture where innovative ideas are encouraged, and associates are empowered to bring forward-thinking concepts to fruition, enriching guest experiences and ensuring the hotels stay ahead of the curve in the competitive hospitality industry. The group’s continued expansion and development provide exciting opportunities for career advancement and professional growth for its team members.

The role of Banquet Sous Chef at Portland Sheraton at Sable Oaks is a highly critical position focused on supporting the Executive Chef in managing banquet operations. This role is designed for an experienced and professional culinary expert who exhibits strong leadership and managerial skills, ensuring the delivery of excellent food quality and guest satisfaction. The Banquet Sous Chef will assist in planning, organizing, directing, and controlling kitchen operations specifically related to banquet services. They are responsible for enforcing food safety standards, overseeing portion control, recipe accuracy, and kitchen sanitation. Interaction with guests to collect feedback on food quality and service is also a key aspect, helping to tailor and elevate the dining experience.

In addition to culinary responsibilities, the Banquet Sous Chef plays an integral role in staff management, from hiring and training to supervising and scheduling team members, ensuring all associates perform at their best. Participation in performance management reviews is also expected. The role requires creativity and a good understanding of food trends to develop new menu items that reflect regional tastes while maintaining strict budget and cost controls. Operational responsibilities include working the kitchen line when necessary, ordering food supplies, maintaining kitchen equipment, and ensuring that all food preparation follows Banquet Event Orders (BEO).

The position demands a calm and clear-headed individual capable of functioning under pressure while maintaining excellent communication skills. With a minimum of two years of food and beverage experience, preferably in a hotel environment, candidates should demonstrate a thorough knowledge of HACCP procedures, intermediate to advanced computer skills, and a willingness to work a rotational schedule that includes nights, weekends, and holidays.

Joining the Portland Sheraton at Sable Oaks offers not only a chance to be part of a rapidly growing company but also provides a workplace that supports personal and career growth through comprehensive benefits and professional development programs. This role is ideal for culinary professionals eager to contribute their talents within a supportive and dynamic hospitality environment that values innovation, quality, and guest satisfaction.