Job Description

SUMMARY

Assist the Executive Chef in planning, developing, and implementing menus for Iris & Blue Bar, Trailhead, Coyote Lounge, and Banquets to work towards budgeted goals at the maximum standard of quality. Manages the day-to-day kitchen operations, including supervision of culinary staff, food production, scheduling, training, maintaining quality standards, inventory, vendor monitoring, ordering, and food cost control to create quality food products.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Food Preparation & Quality

• Oversees and manages food preparation, ensuring consistently high-quality food.
• Adheres to control procedures for cost and quality, such as food production charts, par inventories, standardized recipes, and food costing sheets.
• Ensures recipes are followed and prepared on a consistent basis.
• Maintains and evaluates existing food concepts and assists in developing new ones.
• Trains kitchen staff on creating cost-effective daily specials that utilize products and impress guests.
• Monitors all kitchen equipment to ensure cleanliness and proper working condition.
• Creates cooking classes to educate staff and members/guests.

Kitchen Operations & Safety

• Creates schedules for kitchen staff that align with business needs and meet budget objectives.
• Maintains and directs a quality sanitation program, guiding staff on cleanliness and food preparation fundamentals.
• Ensures proper receiving, storage (including temperature settings), and rotation of food products to comply with health department regulations.
• Assists with ordering all food products and processes requisitions for supplies.
• Creates and maintains a safe work environment in the kitchen.
• Manages break logs and schedules to follow labor laws and meet business needs.
• Incorporates safe work practices in all job performance aspects.

Team Leadership & Training

• Assigns duties to staff for efficient kitchen operations.
• Selects, trains, and supervises kitchen staff.
• Assures effective orientation and training for new employees.
• Assists in developing ongoing training programs.
• Trains and supervises staff in menu preparation, equipment operation, and safety measures.
• Holds kitchen staff accountable to Juniper Preserve Culinary Standards.
• Assists in interviewing, hiring, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining staff members.

Financial Management & Budgeting

• Assists in achieving budgetary objectives for the Food & Beverage department.
• Controls product use and liability to minimize waste and excess costs.
• Builds relationships with local farmers and chefs to create a network of cost-effective products.
• Incorporates local and organic products when possible and cost-effective.
• Works closely with the Executive Chef and FOH to improve guest experience.

Guest Service & Professionalism

• Maintains a professional standard at Juniper Preserve, including appearance, interaction with members, guests, and staff, and verbal and written communication.
• Maintains a positive attitude and the flexibility to take on new and different tasks as assigned by the Executive Chef.

QUALIFICATIONS

Required

• A minimum of 5 years of experience and/or training as a Executive Sous Chef, or Chef de Cuisine.
• Good working knowledge of accepted sanitation standards and applicable health codes.
• Knowledge of food and beverage products and proper preparation and presentation.
• Ability to work with mathematical concepts like fractions, percentages, ratios, and proportions.
• Strong multitasking abilities: cooking, directing, teaching, and cleaning.
• Ability to solve practical problems and interpret various instructions.
• Ability to taste products to assess and judge quality.
• Capability to respond clearly to guest requests and hear well amidst background noise.
• Physical ability to stand, bend, stoop, and lift for extended periods.
• Availability to work weekends and holidays as needed.

Preferred

• Culinary degree.

SKILLS

• Associates Degree (AA) or equivalent from a two-year college or technical school, or three years of experience managing kitchen staff of four or more, or equivalent education and experience.
• Experience and understanding of basic financial statements, coding, and budget standards.
• Knowledge and experience with sous vide cooking techniques.
• Basic knowledge of Google and Microsoft Office programs, including Word and Excel.
• High-level management skills, including coaching, counseling, and teaching staff.

CERTIFICATES, LICENSES, REGISTRATIONS

• Current Oregon State Food Handler Card.
• ServSafe certification.

TRAVEL REQUIREMENTS

Local travel may be required in conjunction with Member/Guest events. Regional travel for training purposes may be requested.

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