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Why us?

The best parts of operating like an independent restaurant (heart, soul, and freedom) plus the excellence that comes with industry leading management, that's the intersection where you'll find High Horse Restaurant + Bar and The Bidwell Marriott Portland.

The Bidwell is a luxury hotel in downtown Portland providing our guests with a personalized experience with Marriott's superior service. We're also afforded great culinary opportunities in our event space, private dining room, exclusive M Club lounge, and in-room dining.

Work Where You Belong!
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 why we 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 you consider joining us!

Job Overview

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

Responsibilities

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  -Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
  -Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
  -Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
  -Check pars for shift use, determine necessary preparation, freezer pull and line set up.
  -Note any out-of-stock items or possible shortages.
  -Assist in keeping buffet stocked.
  -Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
  -Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.