Executive Chef: Menu Innovation & Kitchen Leadership

Ultipro; Pendleton (OR); On-site; USD 70,000 - 90,000; Full time

Job summary

Ultipro is seeking an experienced culinary leader to oversee all food production, receiving, and ordering. You will plan menus, test new products, and supervise kitchen staff, including hiring, scheduling, and training to maintain top quality and sanitation standards.

Responsibilities include budgeting support, cost controls, and collaborating with buyers to ensure proper specifications. A strong background in fine dining, menu development, and staff development is essential.

Qualifications

• Combination of culinary education and/or Chef experience totaling at least seven (7) years.
• Five (5) years of supervisory experience required.
• Working knowledge of creating and monitoring an annual budget.
• Knowledge of menu development, insight into marketing, cost, and wage control.
• Must possess Food Handler’s Certification and complete ServSafe Training within 3 months of employment.

Responsibilities

• Oversees and monitors all food production, receiving, and ordering.
• Tests new products and recipes as trends and business levels dictate.
• Supervises kitchen staff, including hiring, scheduling, training, development, performance counseling, and evaluation.
• Maintains the highest professional food quality, presentation, and sanitation standards.
• Assists General Manager with the budgeting process.
• Handles all ordering of food products and supplies; responsible for inventory; setting par levels and maintaining food quality.

Skills

Culinary Operations

Menu Development

Budget Management

Staff Supervision

Food Safety

Inventory Control

Education

Associate’s Degree or Certificate in Culinary Arts

ServSafe Certification

Tools

Microsoft Office

POS Systems

Inventory Management Software

Job description

Ultipro is seeking an experienced culinary leader to oversee all food production, receiving, and ordering. You will plan menus, test new products, and supervise kitchen staff, including hiring, scheduling, and training to maintain top quality and sanitation standards.

Responsibilities include budgeting support, cost controls, and collaborating with buyers to ensure proper specifications. A strong background in fine dining, menu development, and staff development is essential.