Executive Chef — Luxury Resort Culinary Leader

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

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.