Executive Chef: Riverfront Kitchen Leader

Columbia-Hospitality; Eugene (OR); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Salary 90k-120k USD

Paid time off & Holidays

Medical, Dental, Vision

401K

HSA/FSA Plans with employer contrib.

Discounted lodging, dining, spa

EAP

Referral bonus

Learning platform

Committee involvement

Global project opportunities

Employee discounts

Job summary

Valley River Inn in Eugene, Oregon seeks an Executive Chef to lead the kitchen, ensure quality and presentation, and manage staff and operations. You will develop procedures and monitor standards for sanitation, safety, and costs while collaborating with the General Manager on updates to contracts.

The role calls for a culinary arts degree or equivalent training, strong business communication, and the ability to manage multiple tasks under pressure.

Qualifications

• A culinary arts degree and/or equivalent training is required or preferred.
• Must possess excellent business communication skills to respond effectively to inquiries.
• Must be familiar with Microsoft Word, Excel, Outlook and other computer programs.
• Be detail-oriented, reliable and punctual, with strong organizational skills.

Responsibilities

• Maintains day-to-day operation of the kitchen and full responsibility for the kitchen overall.
• Develops and implements procedures to meet established standards.
• Communicates daily with General Manager for updates, changes and revisions to contracts.
• Maintains standards for food quality, presentation, handling, sanitation and safety.

Skills

Business communication

People skills

Conflict management

Organizational skills

Detail-oriented

Multitasking

Microsoft Word

Microsoft Excel

Microsoft Outlook

Education

Culinary arts degree or equivalent training

Tools

Microsoft Word

Excel

Outlook

Job description

Valley River Inn in Eugene, Oregon seeks an Executive Chef to lead the kitchen, ensure quality and presentation, and manage staff and operations. You will develop procedures and monitor standards for sanitation, safety, and costs while collaborating with the General Manager on updates to contracts.

The role calls for a culinary arts degree or equivalent training, strong business communication, and the ability to manage multiple tasks under pressure.