Executive Chef

Allison Inn & Spa•Newberg, OR

16h•Onsite

About The Position

The Allison Inn & Spa is Oregon Wine Country's first full service luxury resort in the heart of the Willamette Valley. Meetings & Events at The Allison Inn & Spa has elegant, dedicated function space in the west wing. Reflecting the bounty of the Willamette Valley, our seasoned culinary team at JORY delivers an array of elegant foods featuring seasonal catering menus. At The Allison Inn & Spa our working philosophy is a commitment to strive for excellence in all we do. We are a passionate and empowered team, inspired by the bounty and warmth of our surroundings and community, genuinely dedicated to providing world class service and meaningful memories for our guests. Join us as we strive for excellence.

Requirements

Minimum of 5 years experience as an Executive Sous Chef or Executive Chef in a multi-venue environment.
Strategic Thinking.
Business Acumen.
Thoroughness.
Leadership.
Communication Proficiency.
Presentation Skills.
Current Oregon Food Handler Card
Valid Driver’s License
Pre-employment background investigation including Department of Motor Vehicle check

Responsibilities

Responsible for all culinary activities for the restaurant, banquets, room service, spa food and off-site events.
Oversee all activity in the kitchen(s).
Train personnel.
Plan menus.
Oversee product purchasing.
Manage culinary budget.
Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address possible deficiencies.
Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas.
Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations and forecasting.
Participate actively with the Executive Committee functions.
When needed, represent The Allison at Community events, marketing functions and public relations opportunities.
Perform other related duties incidental to the work described herein.