Executive Chef | Valley River Inn

Columbia Hospitality•Eugene, OR

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 establishes and implements procedures to ensure work practices meet or exceed standards, maintains food quality and safety, oversees kitchen staff, and manages food and labor costs. The Executive Chef communicates daily with the General Manager about updates and changes to existing contracts and ensures timely, courteous follow-through on requests from clients, guests, and team members. Responsibilities also include managing food preparation and presentation, creating menu items, maintaining product inventories and par levels, ordering and receiving products, and ensuring kitchen areas are clean, organized, and sanitary. The Executive Chef supports staff selection, training, scheduling, performance evaluation, and development, and ensures adherence to grooming, sanitation, food handling, and kitchen opening and closing standards.

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 multitask and work 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.
Attention to detail, reliability, punctuality, and exceptional organizational skills.
Necessary state food handler's license(s).

Responsibilities

Manage the day-to-day operation of the kitchen and take overall responsibility for the kitchen.
Develop and implement procedures that ensure work practices meet or exceed established standards.
Communicate daily with the General Manager about 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 requests from clients, guests, and team members.
Assist with the selection, supervision, training, development, scheduling, evaluation, discipline, and counseling of staff.
Provide positive leadership that empowers and inspires employees to meet and exceed standards.
Monitor food and labor costs.
Conduct daily walk-throughs 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 presentation for buffet and plated items, including hot and cold items.
Interact with and supervise line cooks to monitor food quality, presentation, and consistency.
Handle customer needs and accommodate requests in a timely manner.
Set up, restock, maintain, and clean food preparation areas.
Read and interpret recipes.
Conduct product inventories and order and receive products.
Ensure the team maintains grooming standards and follows sanitation and safe food-handling standards.
Oversee all kitchen opening and closing procedures.

Benefits

Cellphone allowance
Incentive eligible
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
Task force work opportunities
Online learning platform
Third-party perks, including discounts on pet insurance, rental cars, movie and concert tickets, theme parks, and attractions