Executive Chef - Lead Culinary Team | Daily Pay & Perks

Columbia Hospitality, Inc.; Eugene (OR); In loco; USD 90.000 - 120.000; Tempo pieno

Vantaggi offerti da questo lavoro

Cellphone Allowance

Incentive Eligible

Paid Time off & Holiday Pay

Medical, Dental, Vision, Disability, 4

Descrizione del lavoro

Executive Chef | Valley River Inn by Columbia Hospitality, Inc. leads the day-to-day kitchen operations, ensuring high standards in food quality, presentation, sanitation, and safety.

This role collaborates with the General Manager, manages costs, and drives menu development while mentoring staff in a demanding hospitality environment. The position requires a culinary arts degree with 7+ years in the industry and 2+ years in culinary management, plus strong communication and leadership skills to

Competenze

• A culinary arts degree and/or equivalent training with 7+ years in industry and 2+ years of experience in culinary management role in a similar environment.
• Must possess excellent business communication skills (both written and verbal) in order to respond effectively to the most sensitive inquiries
• Ability to manage according to employment and industry-relevant laws
• To successfully perform the duties described, conflict management and negotiation skills are required
• Must be flexible and able to perform multiple tasks, work in stressful situations with shifting priorities
• Must be familiar with Microsoft Word, Excel, Outlook and other computer programs.
• Must demonstrate excellent people skills and a professional, friendly, and enthusiastic demeanor
• Be detail-oriented, reliable and punctual, and have exceptional organizational skills
• Necessary State Food Handler’s License(s)

Mansioni

• Maintains responsibility for day-to-day operation of the kitchen and has complete responsibility for the kitchen in its entirety
• Develops and implements procedures to ensure that all work practices meet or exceed the established standards
• Communicates daily with General Manager for updates, changes and revisions to existing contracts
• Maintains standards for food quality, presentation, handling, sanitation and safety. Follows all appropriate policies and procedures
• Ensures timely and courteous follow-through on all client, guest, and team member requests
• Assists in the selection, supervision, training, development, scheduling, evaluating, disciplining, and counseling of staff
• Demonstrates positive leadership characteristics that empower and inspire employees to meet and exceed standards
• Monitors food and labor costs
• Conducts daily walk-through of all walk-in refrigerators, dry storage areas and food lines to ensure rotation, usage, cleanliness and proper sanitation
• Utilizes specification sheets to prepare daily preparation requirements, maintains par levels of necessary items
• Prepares and manages creation of new menu items
• Ensures attractive, consistent presentations of food items, both buffet and plated Interacts/supervises line cooks to monitor quality, presentation and consistency of food items prepared
• Handles all needs and accommodates customer requests in a timely manner
• Sets up, re-stocks, maintains, and cleans food preparation areas
• Responsible for ensuring presentation standards are meet for all hot and cold items
• Reads and interprets recipes
• Conducts product inventories, ordering and receiving of product
• Responsible for team maintenance of grooming standards
• Responsible for team adherence to standards for sanitation and safe food handling
• Responsible for all opening and closing kitchen procedures

Conoscenze

Leadership

Communication

Conflict management

Multitasking

People skills

Detail-oriented

Organizational skills

Formazione

Culinary arts degree or equivalent training

Strumenti

Microsoft Word

Excel

Outlook

Descrizione del lavoro

Executive Chef | Valley River Inn by Columbia Hospitality, Inc. leads the day-to-day kitchen operations, ensuring high standards in food quality, presentation, sanitation, and safety.

This role collaborates with the General Manager, manages costs, and drives menu development while mentoring staff in a demanding hospitality environment. The position requires a culinary arts degree with 7+ years in the industry and 2+ years in culinary management, plus strong communication and leadership skills to