Departure Restaurant + Lounge, one of America's hottest Asian restaurants
is currently hiring. Floating atop the landmark Meier & Frank Building, Departure's ambitious menu captivates diners with its' masterful remix of authentic coastal cuisines. From street food-styled starters to meal-sized classics, rice and noodle specialties to market-fresh sushi, Departure embraces the bounty of the Pacific Northwest and uses the freshest ingredients to deliver the fiery flavors of the Far East.
As part of Sage Restaurant Group, we focus on building "independent" restaurants and lounges bordering our hotels in prime locations. We connect with the people
that live and work in the communities we serve by providing highly designed, innovative, locally-focused food and beverage experiences. Surrounded by farms, forests and the ocean, Portland is one of America's booming food cities with year round Farmers' markets and artisans creating and making some of the most delicious goods in America.
Manage the kitchen staff in the daily production, preparation and presentation of all food restaurant and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. 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.
-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.