SUMMARY

Plans, develops and implements menus for all restaurant outlets, including Iris & Blue Bar, Trailhead, Grill on the Green, and Banquets to work towards budgeted goals at the maximum standard of quality. The Executive Chef oversees the creation and execution of resort wide menus and manages daily kitchen operations, including ordering, scheduling, training, and maintaining standards of quality.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Strategic Planning and Revenue Growth

Collaborate with the Director of Food & Beverage to develop and implement strategic plans for the Food & Beverage (F&B) department, focusing on revenue growth in Iris & Blue Bar, Trailhead, Grill on the Green, Banquets, and Private Dinners.

Menu Development and Execution

Design and implement menus based on guest volume, popularity, cost, and seasonality.
Maintain a high standard for food quality, including taste, presentation, and consistency across all dining experiences.

Staff Management and Training

Interview, hire, and train kitchen personnel, establishing clear performance standards.
Oversee scheduling of kitchen supervisors and assign duties to ensure smooth operations.
Facilitate routine training in food safety, lifting/carrying techniques, hazardous material handling, and first aid.

Operational Efficiency and Compliance

Regularly review work procedures to improve efficiency, performance, and safety.
Ensure compliance with health, fire, and sanitation regulations.
Record and maintain documentation as required by regulatory agencies on sanitation and licensing.

Inventory and Cost Management

Manage food and equipment inventory, maintain records, and verify quality and quantity of deliveries.
Estimate food consumption, monitor portion sizes, and control garnishing and presentation.
Handle ordering and purchasing of supplies, including replacement equipment and future F&B outlets.

Kitchen Equipment and Facility Maintenance

Coordinate equipment maintenance and repair, and arrange for external services such as waste removal and pest control.
Ensure compliance with cleaning and sanitation standards for equipment and facilities.

Menu Pricing and Financial Performance

Develop and maintain recipe books for each outlet and par levels of product.
Review recipes and determine menu pricing based on labor and overhead costs.
Measure the performance of the kitchen through F&B profit margins and service quality.

Quality Assurance

Perform daily taste tests to ensure flavor, palatability, and conformity to standards.
Maintain presentation and quality standards for food prepared and served.
Employee Relations and Professional Standards
Foster a positive work environment and maintain professional interactions with all employees, guests, and members.
Ensure that employee morale, productivity, and efficiency are maximized through effective communication and teamwork.

Other Responsibilities

Attend and conduct routine employee meetings to maintain communication.
Accurately record labor hours for payroll.
Ensure new hires receive comprehensive orientation and ongoing training.
Create schedules for staff while adhering to Oregon scheduling laws.

QUALIFICATIONS

Required

To perform this job successfully, an individual must be able to perform each duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Able to pass drug test and pre-employment criminal background check.
Ability to work with mathematical concepts such as probability, predictability and deductions.
Ability to solve practical problems and deal with variables in many situations.
Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
Must be dressed neatly and well groomed in company approved uniform at all times.
Hazards include, but are not limited to, cuts from broken glass and metal cans; burns, slipping and tripping.
Must be able to respond clearly to guests’ requests.
Must be able to hear well amongst loud background noise.

SKILLS

Required

High School Diploma required
Culinary Degree or an equivalent of years of experience.
At least 5 years management experience and/or training as a (Resort) Executive Chef.

CERTIFICATES, LICENSES, REGISTRATIONS

Must maintain current Food Handler Card

Juniper Preserve

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Juniper Preserve | Executive Resort Chef