Sage Hospitality Group Banquet Chef in Houston, Texas
Taking its inspiration from her-story, C. Baldwin honors Charlotte Baldwin Allen, wife of Augustus
Chapman Allenwho co-founded Houston with his brother John Kirby Allen in 1836. The soul of the hotel
acknowledges her pioneering role as “Mother of Houston” and lauds her hands-on 19th c. presence as a
pivotal businesswoman, cattle rancher, philanthropist, and trailblazer. The property, in all ways,
celebrates the trailblazing spirit of women in Texas. This stunning 354-room hotel boasts 14,000 square
feet of meeting space, a signature restaurant, Rosalie, helmed by celebrity Chef Chris Cosentino, a
hidden speakeasy, alocal Grab and go concept, Good2GO, abundant green space, Sloan/Hall luxury
goods, and an all-natural salon, Paloma.
As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in
everything we do. We believe in enriching lives one experience at a time. More than a slogan, we
empower our employees to make positive impacts on the communities in which we live and work. By
providing genuine service we build relationships with our guests and value for our shareholders, and we
create unforgettable experiences.
We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it
breaks preconceived notions. We’re not afraid to forge our own path. After all, it’s what industry leaders
do. That’s whywe welcome risk takers and creative spirits alike. No matter your daily role, Sage
recognizes that your success is about more than the work you do—it’s really about who you are, which
is why we invest in your personal and professional growth. We hope youconsider joining us!
Plan and manage the banquet kitchen staff in the procurement, production, preparation and presentation of all food for the banquet department 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 banquet 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.
One or two years of post-high school education
Experience required by position is from two to three full years of full employment in a related position with this company or other organization(s).
Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.
Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Requires supervision/management skills. Requires oral and written communication skills.
Must have moderate hearing -to hear equipment timers and communicate with other staff.
Must have excellent vision to see that product is prepared appropriately.
Must have moderate speech communication skills to be able to communicate with staff. Must have moderate comprehension and literacy to read and understand all BEO's.
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/Carrying: All these functions are essential because of the heavy production associated with Banquets. Items include food, small equipment, 75% of the time.
Bending does become necessary when using the lower oven for cooking, 5-10 times a day.
Full range of mobility and the ability to travel 30-50 feet on a regular basis, throughout the day.
Standing usually during preparation or plate -up to one hour at a time, usually 3-5 times a day.
No climbing required.
No driving required.
Inside 95% of full shift
Position Type: Regular Full-Time
Property : C. Baldwin Houston
Address : 400 Dallas Street
City : Houston
State : Texas
EOE Protected Veterans/Disability