Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $80,000.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
401K Matching
hotel discounts
complimentary cafeteria
Pre-tax savings account
$50 TriMet monthly subsidy
Job Description
Departure Restaurant + Lounge, located atop the iconic Meier & Frank Building, stands out as one of America's hottest Asian restaurants. As part of the Sage Restaurant Group, Departure offers a highly curated dining experience that blends authentic coastal cuisines with fresh, locally sourced ingredients from the Pacific Northwest. The menu reflects a masterful remix of Far Eastern flavors, from street food-styled starters to market-fresh sushi, and emphasizes quality, innovation, and connection with the community. Departure embraces Portland's vibrant food scene, renowned for its year-round farmers' markets and artisan producers, delivering an unmatched culinary experience in a sophisticated lounge setting.Show More
Job Requirements
- High school education or equivalent
- One to two full years of employment experience in a related position
- Advanced knowledge of food profession principles and practices
- Ability to manage people and complex problems
- Food and beverage management experience
- Physical ability to lift, push, pull and carry heavy items
- Ability to bend knees multiple times daily
- Full range of mobility to travel 30-50 feet regularly
- Capability to stand continuously during preparations and service
- Ability to hear equipment timers and communicate with staff
- Visual acuity to ensure product preparation standards
- Moderate to excellent literacy and comprehension to read records, special requests and budgets
Job Qualifications
- High school education or equivalent
- One to two full years of employment experience in a related position
- Advanced knowledge of the principles and practices within the food profession
- Experience in management of people and complex problems
- Food and beverage management skills
- Ability to read and write to fulfill budget and analyze reports
Job Duties
- 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 staff
- Recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination as appropriate
- Schedule and manage the maintenance and 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 appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved
- Promote the Accident Prevention Program to minimize liabilities and related expenses
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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