Executive Chef

Allison Inn & Spa; United States; On-site; USD 80,000 - 110,000; Full time

Job summary

The Allison Inn & Spa is Oregon Wine Country's first full-service luxury resort, renowned for elegant dining and exceptional service. The Executive Chef will lead all culinary activities across restaurant, banquets, room service, spa dining and off-site events, while training staff, planning menus, and managing budgets.

This role requires at least 5 years of experience at executive chef level in a multi-venue setting, a current Oregon Food Handler Card, and a valid driver’s license.

Qualifications

• Minimum of 5 years experience as an Executive Sous Chef or Executive Chef in a multi-venue environment.
• Current Oregon Food Handler Card.
• Valid Driver’s License.
• Pre-employment background investigation including Department of Motor Vehicle check.

Responsibilities

• Oversee all culinary activities for restaurant, banquets, room service, spa food and off-site events.
• Train kitchen personnel, plan menus, supervise purchasing and manage culinary budget.
• Inspect units for quality of food preparation, appearance, sanitation and cleanliness.
• Coordinate training for kitchen, bakery, butcher shop and production staff.
• Develop recipes and portion specs aligned with budget and consumer tastes; assist in menu planning and sourcing.
• Prepare operational reports and analyses, provide recommendations, and forecast trends.
• Represent The Allison Inn & Spa at community events and marketing functions.
• Perform other related duties as needed.

Skills

Strategic Thinking

Business Acumen

Thoroughness

Leadership

Communication Proficiency

Presentation Skills

Job description

Job Description

The Allison Inn & Spa is Oregon Wine Country's first full service luxury resort in the heart of the Willamette Valley.

Meetings & Events at The Allison Inn & Spa has elegant, dedicated function space in the west wing. Reflecting the bounty of the Willamette Valley, our seasoned culinary team at JORY delivers an array of elegant foods featuring seasonal catering menus.

At The Allison Inn & Spa our working philosophy is a commitment to strive for excellence in all we do. We are a passionate and empowered team, inspired by the bounty and warmth of our surroundings and community, genuinely dedicated to providing world class service and meaningful memories for our guests. Join us as we strive for excellence.

Duties and Responsibilities

The Executive Chef is responsible for all culinary activities for the restaurant, banquets, room service, spa food and off-site events. This position will oversee all activity in the kitchen(s), train personnel, plan menus, oversee product purchasing and manage culinary budget.

Essential Functions

1. Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
2. Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address possible deficiencies.
3. Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
4. Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas.
5. Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations and forecasting.
6. Participate actively with the Executive Committee functions.
7. When needed, represent The Allison at Community events, marketing functions and public relations opportunities.
8. Perform other related duties incidental to the work described herein.

Job Skills/Requirements/Qualifications

• Minimum of 5 years experience as an Executive Sous Chef or Executive Chef in a multi-venue environment.
• Competencies

1. Strategic Thinking.
2. Business Acumen.
3. Thoroughness.
4. Leadership.
5. Communication Proficiency.
6. Presentation Skills.

• Supervisory Responsibility

This position manages all employees of the department and is responsible for the performance management and hiring of the employees within that department

• Current Oregon Food Handler Card
• Valid Driver’s License
• Pre-employment background investigation including Department of Motor Vehicle check

Working conditions/ Physical requirements

Work Environment

The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.

Physical Demands

The employee is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds; ability to smell; ability to feel with fingers; and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.

Position Type/Expected Hours of Work

This position regularly requires long hours and weekend work.