Executive Chef | The Allison Inn & Spa

Duties And Responsibilities

• 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.
• Cookery and service staff training coordination, including the identification and analysis of training needs and the design and implementation of programs to address possible deficiencies.
• Development of recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participation in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
• Assistance to operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas.
• Preparation of operational reports and analyses setting forth progress and adverse trends and making appropriate recommendations and forecasting.
• Participation in Executive Committee functions.
• Represent The Allison at Community events, marketing functions and public relations opportunities when needed.

Job Skills/Requirements/Qualifications

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

Working Conditions/Physical Requirements

• The work environment can be loud and busy.
• There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.
• The position requires standing for long periods as well as walking, bending and stooping.
• The position requires working taste buds; ability to smell; ability to feel with fingers; and visually inspect, including close and distance vision.
• The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.

Position Type/Expected Hours of Work

• This position regularly requires long hours and weekend work.