Chef de Cuisine

Nbutexas; Bend (OR); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Excellent base salary

Bonus opportunity

Medical benefits

401k with match

Vacation / PTO

Other amazing benefits!

Job summary

Nbutexas in Pacific City, Oregon, seeks a Chef de Cuisine to lead our Farm to Table, coastal Pacific Northwest fine dining restaurant.

We want a candidate with 3+ years as CDC or Exec Chef in fine dining, strong seafood knowledge, and proven leadership with labor and COGs management. Creativity and enthusiasm are essential.

You will work with local farmers and fishermen, run nightly service with the culinary team, and develop seasonal menus while embracing life on the Oregon Coast.

Qualifications

• 3+ years experience as a CDC, Exec Sous Chef, or Executive Chef for a fine dining, PNW restaurant
• 1+ year working in a hotel or resort with In-Room Dining
• Excellent Pacific Seafood knowledge including whole fish fabrication
• Strong leadership skills and proven history
• Excellent financial acumen and ability to manage Labor and COGs
• Strong desire to live and work on the Oregon Coast

Responsibilities

• Run nightly service with the culinary team
• Schedule cooks and dishwashers to meet demand and budget constraints
• Create menu items and recipes that are appealing, executable, and follow cost structure
• Create seasonal specials
• Work with local farmers and fishermen to secure the highest quality products
• Work with the FOH leadership team to ensure smooth operations for all service periods
• Other duties as assigned

Skills

Seafood knowledge

Leadership

Menu development

Budgeting and labor management

Whole fish fabrication

Coastal Pacific Northwest cuisine

Job description

We are looking for a Chef de Cuisine to lead our Farm to Table, coastal Pacific Northwest cuisine-focused, fine dining restaurant. Candidates should have similar experiences and bring a wealth of Seafood knowledge including whole fish fabrication and butchery, enthusiasm, and creativity.

This position will require Working and Living in Pacific City, Oregon

Chef de Cuisine Qualifications:

• 3+ years experience as a CDC, Exec Sous Chef, or Executive Chef for a fine dining, PNW restaurant
• 1+ year working in a hotel or resort with In-Room Dining
• Excellent Pacific Seafood knowledge including whole fish fabrication
• Strong leadership skills and proven history
• Excellent financial acumen and ability to manage Labor and COGs
• Strong desire to live and work on the Oregon Coast

Chef de Cuisine Responsibilities:

• Run nightly service with the culinary team
• Schedule cooks and dishwashers to meet demand and budget constraints
• Create menu items and recipes that are appealing, executable, and follow cost structure
• Create seasonal specials
• Work with local farmers and fishermen to secure the highest quality products
• Work with the FOH leadership team to ensure smooth operations for all service periods
• Other duties as assigned

Chef de Cuisine Benefits:

• Excellent base salary
• Generous Bonus opportunity
• Medical benefits
• 401k with match
• Vacation / PTO
• Other amazing benefits!

Jason Weaver