Executive Chef

RiverPlace Hotel; Portland (OR); On-site; USD 75,000 - 105,000; Full time

Benefits offered by this job

Medical benefits

Flexible benefit plan

Employee assistance program

Paid time off/sick time

401(k) plan with company match

Free room night program

Job summary

CoralTree is seeking an Executive Chef to direct the culinary operations across the property, driving concept development, menu engineering, recipe costing, and quality assurance from concept to service.

You'll lead culinary teams, ensure consistency across banquets, buffets, and dining rooms, implement cost controls, and partner with Purchasing to source ingredients while upholding the highest guest satisfaction standards.

Qualifications

• Excellent verbal and written communication skills.
• Proven ability to train and lead a culinary team.
• Experience in multi-site culinary operations and concept development.

Responsibilities

• Provide visionary leadership and management of culinary R&D from product creation through implementation.
• Develop menus for main dining rooms, buffets, room service, catering, and events with cost controls.
• Collaborate with Purchasing to source required products and maintain quality standards.
• Ensure compliance with sanitation, safety, and brand standards; monitor guest feedback.

Skills

Verbal communication

Written communication

Job description

Overview

This position is responsible for directing and over-seeing the entire food service operations throughout the property and overall leadership in the creative development and quality assurance in culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, product specification development/sourcing, implementation of new menus, and on-going quality assurance processes and systems.

As a valued member of the CoralTree team, you'll receive a comprehensive benefits package that includes:

• Group medical, dental, vision, life, and disability benefits.
• Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement
• An employee assistance program.
• Paid time off/sick time
• Participation in a 401(k) plan with a company match.
• Team Member Free Room Night Program.

Responsibilities

Provides visionary leadership and management of the culinary research and development process from product creation through implementation. Devises innovative product offerings for a variety of venues including main dining rooms, buffets room service, specialty restaurants, banquets, catering, and themed/special events. Formulates and implements procedural guidelines, policies, and standards pertaining to the overall food and beverage operations. Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor, and operating expenses’ cost controls. Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts. Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes. Collaborates with Purchasing in identifying and sourcing required products. Develops standards, processes, and tools to assist in delivering consistent culinary products at both properties. Guides and supports culinary team in the implementation and adherence of company standards, processes, and systems. Monitors guests, partners, and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction. In partnership with the Food & Beverage management, develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys.

Qualifications

Prior experience as an Executive Chef. Excellent verbal and written communication skills. Possess strength in training and team building programs. Ability to multi-task and oversee multiple property Culinary departments. Must have 4 or 5 star background, knowledge, and ability to implement such standards. Must have experience in the process of creating and implementing successful new concepts.