Lead Banquet Cook

Allison Inn & Spa•Newberg, OR

52d

About The Position

The Allison Inn & Spa is Oregon Wine Country's first full service luxury resort in the heart of the Willamette Valley. JORY is the signature restaurant at The Allison Inn & Spa. Our creative fine dining menus accentuate the native flavors of the Willamette Valley with a strong influence on seasonal, farm-to-table agriculture. Each morning ripe vegetables are picked to be woven into the daily menu plan. 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 five (5) years of kitchen experience with a preference for management or supervisory experience in banquet settings.
Must have experience working in a fast-paced environment and have the ability to work clean and fast while still maintaining the highest quality.
Strong knife skills, knowledge of various cooking techniques and proficiency in using kitchen equipment is essential.
Ability to work a flexible schedule to include weekends, evenings and holidays.
Excellent communication, team work and leadership skills are crucial for managing staff and collaboration with other departments.
An enthusiastic, positive demeanor and desire to provide exceptional guest service.
State of Oregon Food Handler’s Card.
Background Check.

Responsibilities

Must be reliable, high-energy, self-motivated and organized.
Must work well with others and always seek to improve the quality of your skills and techniques.
Supervise, oversee, lead and mentor a team of cooks in the accurate production and organization of weekly mise en place as well as lead end of week cleaning and organizing.
Assign tasks and ensure efficient and timely execution of all banquet functions.
Food preparation and execution – prepare and cook foods for banquets according to standardized recipes, presentation guidelines and quality standards.
Ensure all dishes meet high standards for taste, temperature, consistency and presentation before leaving the kitchen.
Implementation and enforce all health and safety regulations, maintaining a clean and organized work area and handling food properly.
Manage inventory of food supply levels, participate in ordering and ensure proper storage and rotation of products.
Work closely with the Executive Chef, Executive Sous Chef, event planners and front-of-house staff to plan menus and ensure smooth event service.
Assist in the development and refining of banquet menus and creating new recipes and techniques.
Ambition should bring you here and an open mind and collaborative mentality will help you solidify your career with us.