Executive Chef | Valley River Inn

Columbia Hospitality • Eugene, OR

17d • $90,000 - $120,000 • Onsite

About The Position

The Executive Chef is responsible for the day-to-day operation of the kitchen and has overall responsibility for the kitchen. The role ensures that work practices meet or exceed established standards and that food quality, presentation, handling, sanitation, and safety requirements are consistently maintained. The Executive Chef communicates with the General Manager about updates and changes to contracts, responds to client, guest, and team member requests, and supports the full lifecycle of kitchen staff management, including selection, training, scheduling, evaluation, and discipline.

The position monitors food and labor costs; oversees food storage, inventory, ordering, and receiving; uses specification sheets to plan daily preparation and maintain par levels; and prepares and manages new menu items. The Executive Chef supervises food preparation and presentation across buffet and plated service, maintains preparation areas, and ensures opening and closing procedures, grooming standards, sanitation, and safe food handling practices are followed.

The role is based at Valley River Inn in Eugene, Oregon, a riverfront hotel with more than 250 rooms and suites, Sweet Waters on the River, and over 15,000 square feet of meeting and event space.

Requirements

• A culinary arts degree and/or equivalent training.
• At least 7 years of industry experience.
• At least 2 years of experience in a culinary management role in a similar environment.
• Excellent written and verbal business communication skills, including the ability to respond effectively to sensitive inquiries.
• Ability to manage according to employment and industry-relevant laws.
• Conflict management and negotiation skills.
• Flexibility and ability to perform multiple tasks in stressful situations with shifting priorities.
• Familiarity with Microsoft Word, Excel, Outlook, and other computer programs.
• Excellent people skills and a professional, friendly, and enthusiastic demeanor.
• Detail-oriented, reliable, punctual, and exceptionally organized.
• Necessary state food handler’s license(s).

Responsibilities

• Maintain responsibility for the day-to-day operation of the kitchen and overall kitchen operations.
• Develop and implement procedures to ensure work practices meet or exceed established standards.
• Communicate daily with the General Manager regarding updates, changes, and revisions to existing contracts.
• Maintain standards for food quality, presentation, handling, sanitation, and safety, and follow applicable policies and procedures.
• Ensure timely and courteous follow-through on client, guest, and team member requests.
• Assist with selecting, supervising, training, developing, scheduling, evaluating, disciplining, and counseling staff.
• Demonstrate positive leadership that empowers and inspires employees to meet and exceed standards.
• Monitor food and labor costs.
• Conduct daily walkthroughs of walk-in refrigerators, dry storage areas, and food lines to check rotation, usage, cleanliness, and sanitation.
• Use specification sheets to prepare daily requirements and maintain par levels of necessary items.
• Prepare and manage the creation of new menu items.
• Ensure attractive and consistent food presentations for buffet and plated items.
• Interact with and supervise line cooks to monitor the quality, presentation, and consistency of prepared food.
• Handle customer needs and accommodate requests in a timely manner.
• Set up, restock, maintain, and clean food preparation areas.
• Ensure presentation standards are met for hot and cold items.
• Read and interpret recipes.
• Conduct product inventories and order and receive products.
• Ensure team members maintain grooming standards and adhere to sanitation and safe food handling standards.
• Ensure all kitchen opening and closing procedures are completed.

Benefits

• Salary range of $90,000–$120,000 annually.
• Cellphone allowance.
• Incentive eligibility.
• Daily pay option.
• Paid time off and holiday pay.
• Medical, dental, vision, and disability benefits.
• 401(k).
• HSA/FSA plans with employer contribution.
• Referral bonus.
• Discounted lodging, dining, spa, golf, and retail.
• Employee Assistance Program.
• Volunteer opportunities.
• Committee participation opportunities, including philanthropic and diversity, equity, and inclusion committees.
• Task force work opportunities at locations across the globe.
• Online learning platform.
• Third-party discounts, including pet insurance, rental cars, movie and concert tickets, and theme parks and attractions.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed