Chef Jobs in Redmond, OR

Juniper Preserve in Bend, OR is excited to announce the exceptional career opportunity of Executive Resort Chef. The Executive Resort Chef will help plan, develop and implement 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 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, and 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

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-KJ1 Pay Range USD $80,000.00 - USD $90,000.00 /Yr. At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-KJ1

The Executive Sous Chef is a key leader responsible for driving the culinary vision and operational excellence of the resort's food and beverage program. Working closely with-and in the absence of-the Executive Chef, this role ensures the highest standards of creativity, consistency, and execution across all kitchen operations. The Executive Sous Chef provides daily leadership to the culinary team, fostering a culture of mentorship, innovation, and accountability that results in a memorable guest experience. This individual champions the resort's purpose and values, consistently modeling the supporting behaviors that uphold Sunriver Resort's commitment to excellence, professionalism, and hospitality at every level. The Executive Sous Chef will always conduct themselves in a manner which supports the Core Values of Sunriver Resort: Trust, Open and Honest Communication, and Commitment. Trust, Open & Honest Communication, and Commitment. The Executive Sous Chef shall strive to provide excellence at all times. S/he will be responsible for exemplifying Sunriver Resort Culture as well as promoting Sunriver Resort as both the Destination and Employer of Choice! Enjoy the benefits of working for Sunriver Resort Including: Paid Time Off Free Gym Membership Free Golf and Recreation 50% Food and Beverage 50% off Retail And More! Responsibilities Act as Executive Chef in his or her absence Must be proficient in and able to demonstrate current food trends and techniques Maintain professional guest relations; Display knowledge of food preparation; Assist in selecting, training, scheduling, supervising, and counseling employees according to Sunriver Resort policies and procedures; Complete all paperwork as assigned; Coordinate smooth operation of food preparation line by supervising line staff; Prepare food as required; Direct cleanliness of kitchen area; Maintain resort kitchen equipment; Display knowledge of safe operation of kitchen equipment; Maintain security of kitchen area; Direct control of food and labor costs. Train staff in use of working menus. Direct staff in sanitary food handling techniques; Display understanding of Sunriver Resort appearance standards Attend all mandatory meetings; Complete other duties as assigned, to include cross training. Qualifications Must be able to work well under pressure; Must be able to accurately follow instructions (verbally and written); Must possess strong communication skills; Must have excellent listening skills; Must have the ability to resolve problems/conflicts Must have a passion for creating an exceptional experience for all guests; Highly organized approach Maintains constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious persons) Acts with responsibility towards all company property, supplies and equipment; Maintains a professional appearance by following all Sunriver Resort standards with regard to Dress/Uniform Code, Hygiene and Grooming. Minimum 7 years experience in fine dining, minimum 3 years in similar role, resort/hotel kitchen; Active Food Handler's permit or ability to obtain one; Ability to read and communicate through written menu requirements. Supervisory skills including training, communication, and organization. Ability to work a flexible schedule that will include evenings, weekends and holidays; Ability to work well with others and function well in a fast-paced environment. Able to communicate well with staff and guests Ability to stand for entire shift if necessary; Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, and squeezing & overhead reaching occasionally; Must be able to personally lift up to 40 lbs on a frequent basis; Must be able to occasionally lift over 40 lbs. with assistance; Must be able to bend, squat, crawl, kneel, push, pull, walk on uneven surfaces and reach on a continuous basis.

Full-time Description Join the Meridian Restaurant and Bar culinary team inside the Headlands Coastal Lodge and Spa, a luxury retreat catering to adventure-seekers and the active Pacific NW lifestyle. We are a medium-sized restaurant, focused on producing a refined dining experience with all the warmth and genuineness that Oregon is famous for. Housing assistance may be available. OUR CULTURE | Individual Distinction, Collective Soul The Noble House Hotels & Resorts philosophy emphasizes "location, distinction, and soul." Our properties are not a "one-size-fits-all." And neither are our team members. What makes us unique lies within our team. We are a group of individuals that share a passion for hospitality. We let our personalities shine and we like to have fun. A day in the life... As a Chef De Cuisine Key Accountabilities: · Work alongside the Heart of House in the operation of the Meridian Kitchen. · Oversee and maintain the highest standards of food preparation, recipe execution, plating, and food safety. · Ensure all Heart of House systems, procedures, and processes are clear, concise, documented and followed. This includes utilizing computer-based platforms to manage inventory, ordering, food cost, and recipes. · Demonstrate passion and knowledge, preparing innovative northwest cuisine and supporting the Heart of House team in creating and consistently delivering the menu. · Work well under pressure and confidently lead the Heart of House team by role modeling leadership and company values. · Lead and build a collaborative, high-performing culinary team by directing professional development with active coaching and accountability. · Motivate the team and recognize their success. Create an environment of shared responsibility, feedback, and learning. · Manage employment activities for kitchen staff members, including training, planning, directing, and monitoring work activities and evaluating performance. · Handling complaints and executing a plan of action to resolve the matter. · Ensuring sanitation and safety programs comply with state and federal guidelines. · Ensures compliance to controls and monitors kitchen activities to minimize food and waste costs. · Monitors the condition of equipment and makes recommendations for maintenance, repair,r and upkeep of the kitchen, its equipment, and other areas of the property. · Prepares reports, costs menus, makes schedules, and performs administrative duties as assigned. · Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs. · Manage shifts which include daily decision-making regarding labor and staffing, scheduling, planning, specials, and fresh sheet development while upholding standards, product quality, and cleanliness. Requirements You own this if you have… · 4 years culinary experience, supervisory and/or management experience, preferably in the hospitality or Resort industry. · State-certified food Handlers and/or ServSafe certified. · Demonstrated experience and capability in staff management and food control. · Demonstrated quality written, verbal, and interpersonal communication skills. · Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision. · Work flexible hours as required, including nights, weekends, and holidays. · Positive attitude, professional manner, and appearance in all situations. We've got you covered… Our team members are our most important asset, and that's reflected in our benefits. We are proud to offer a variety of benefits to support employees and their families, including: Health Benefits Package-Medical/Dental/Vision/EAP Supplemental benefits to select, such as Short-Term disability, Life Insurance, AD&D, and Pet Insurance 401K plan with matching Paid Holidays/Personal/Vacation/Sick time Onsite parking Complimentary shift meal Team Member/Family/Friend home and restaurant discounts within Noble House Hotels & Resorts (nationwide) Career growth opportunities and Recognition Programs Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance. Salary Description $65,500.00 to $74,500.00

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Property At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! #PGH-BMC Location Description Immerse yourself in the unparalleled beauty of picturesque Central Oregon. Our re-imagined 221 room hotel in Bend, Oregon has been completely redesigned to provide guests with modern sophistication and world-class amenities. A relaxing location on the banks of the river is just a preview of the natural beauty and untamed wilderness that surrounds us, beckoning for outdoor pursuits. Overview We are looking for someone passionate about the culinary arts to join our Culinary team. This individual must be creative, motivated, and passionate about growing their talents in the kitchen! Successful candidates for this role will have previous experience working in a professional kitchen environment, with a strong desire to learn, to develop skills and work with the culinary leadership team to create menus which reflect seasonal availability and concept of the restaurant. The Junior Sous Chef assists the culinary leadership team in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. If you have a passion for the Culinary arts and are looking to join a team where you can develop your skills and grow a career, then we want you! Your Role: * You will develop your knowledge and skills in various cooking procedures and methods (grill, sauté and fry) * You will have the opportunity to experience using knives and various kitchen equipment * You will read and recreate recipes * You will be consistent on all food preparation * You will learn how to minimize food waste through cross utilization * You will have the opportunity to work with a world class culinary team * You will create workstations with all needed ingredients and cooking equipment * You will prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat) * You will keep a sanitized and orderly environment in the kitchen * You will ensure all food and other items are stored properly * You will be responsible for the quality of ingredients

EXECUTIVE CHEF, join us on our mission to create a senior living revolution where compassion meets innovation! Who We Are We are a company built upon a common belief that senior living communities can and should be places of vibrancy and life. We honor, recognize, and empower the extraordinary team members on this journey with us knowing we are making the world of elderhood better together. Our individual differences, life experiences, knowledge, unique capabilities, and talent are significant to our culture, resident experience, and achievements! What You'll Do The Executive Chef manages the overall operation of the Dining Services Department. This position assists in maintaining a positive physical and social environment for the residents. As an Executive Chef you can expect a range of responsibilities and tasks. Here are some general expectations: You will be responsible for menu development, cooking, ordering food and supplies, managing a budget, and maintaining inventory control. You will create menus in partnership with the Culinary Specialist and your team. You will be responsible for inspiring your team by modeling collaboration and teamwork. You will demonstrate kindness and empathy for the elders you and your team serve. You will work with the marketing, nursing, and Life Enrichment teams to showcase your work, determine food preferences, and for internal and external events where food is served. You will supervise, assign duties, and direct the Dining Services team. (Cooks, Servers, Assistants, etc.) You will interview, make hiring decisions, and orient new team members. You will ensure that safety and sanitation policies are implemented. What You'll Bring You will have at least one-year supervisory experience. You will bring kindness and a desire to work with the elderly; enjoy working with people in general. You will have a Food Handler's card or be able to get one. You will be formally trained in food service management or the culinary arts or have equivalent experience in food service management or the culinary arts. You will be capable of maintaining full-time attendance. You will meet all health requirements. You will have good verbal communication and the ability to read, write, and speak English with residents and coworkers who only speak English. You will be able to pass a criminal background check. You will have the ability to perform job responsibilities with or without accommodation. What We Offer Benefits for all team members, regardless of employment status : Accrue vacation and sick time starting your first day! 401(k) retirement savings plan after 90 days, with employer match after one year. Financial wellness education program. Employee and Family Assistance Program to support your emotional wellness. Wellness and Fitness Resources with savings discounts. Early access pay options Career growth through ongoing training programs and mentorship opportunities. Additional benefits for full-time team members Medical, Dental, Vision, and Voluntary Benefit options Education reimbursement program. If you are guided by goodness, loyalty, faith, and fun and think you would be a good fit for our organization, we would love to talk with you! With a resume or an application, you are one step closer to this exciting opportunity! #CSL600

We are looking for a talented and passionate Sous Chef to join our culinary team and contribute to the health and well-being of our residents. At Hillside, we pride ourselves on providing an exceptional living experience for our residents. As a Sous Chef, you will work alongside the Executive Chef to create and prepare nutritious, delicious meals for our residents. You will play a key role in ensuring the daily operations of the kitchen run smoothly, maintaining high standards of food quality, safety, and cleanliness. Full-Time with benefits. Schedule: 11a-7p Tuesday-Saturday Pay range: $25-$28 depending on experience Qualifications: * Food handler certification required (SERV Safe certification is preferred) * 3 years restaurant experience including supervisory experience (fast food/chain restaurants will not be considered) * Equivalent combination of training and experience which provides the required skills, knowledge and abilities. * Passion for cooking and serving others, with a focus on nutrition and wellness. What's in it for you? As one of the largest nonprofit owner/operator of senior living communities in the country, we are more than just a place to work. We are here to ensure that all we serve are provided with every opportunity to become their best selves as they define it, and this begins with YOU. At HumanGood, we offer the opportunity to be part of something bigger than yourself on top of an incredible package of benefits and perks for our part-time and full-time Team Members that can add up to 40% of your base pay. Full-Time Team Members: * 20 days of paid time off, plus 7 company holidays (increases with years of service) * 401(k) with up to 4% employer match and no waiting on funds to vest * Health, Dental and Vision Plans- start the 1st of the month following your start date * $25+tax per line Cell Phone Plan * Tuition Reimbursement * 5 star employer-paid employee assistance program * Find additional benefits here: *****************

We are looking for a talented and passionate Sous Chef to join our culinary team and contribute to the health and well-being of our residents. At Hillside, we pride ourselves on providing an exceptional living experience for our residents. As a Sous Chef, you will work alongside the Executive Chef to create and prepare nutritious, delicious meals for our residents. You will play a key role in ensuring the daily operations of the kitchen run smoothly, maintaining high standards of food quality, safety, and cleanliness. Full-Time with benefits. Schedule: 11a-7p Tuesday-Saturday Pay range: $25-$28 depending on experience Qualifications: Food handler certification required (SERV Safe certification is preferred) 3 years restaurant experience including supervisory experience (fast food/chain restaurants will not be considered) Equivalent combination of training and experience which provides the required skills, knowledge and abilities. Passion for cooking and serving others, with a focus on nutrition and wellness. What's in it for you? As one of the largest nonprofit owner/operator of senior living communities in the country, we are more than just a place to work. We are here to ensure that all we serve are provided with every opportunity to become their best selves as they define it, and this begins with YOU . At HumanGood, we offer the opportunity to be part of something bigger than yourself on top of an incredible package of benefits and perks for our part-time and full-time Team Members that can add up to 40% of your base pay. Full-Time Team Members: 20 days of paid time off, plus 7 company holidays (increases with years of service) 401(k) with up to 4% employer match and no waiting on funds to vest Health, Dental and Vision Plans- start the 1 st of the month following your start date $25+tax per line Cell Phone Plan Tuition Reimbursement 5 star employer-paid employee assistance program Find additional benefits here: *****************

Come be part of something more than just WORK. Come join our RAMILY! If you think you have what it takes to join our fun, fast paced and award winning team we would like to hear from you. The Ram is happy to say we have won multiple medals at major beer competitions, but we are just as proud of our award winning food and service. We treat our team like they own the place, because they do. If you are passionate and proud of what you do, come join us. Position Details: Chefs ensure that our guests receive the highest level of quality and consistency. You must be friendly, accurate, responsible, knowledgeable, honest and willing to provide your guests a memorable experience that will set you and the Ram above all other restaurants and breweries. Managers are responsible for every detail from hiring, training, production, service and accounting. We need great candidates to who live these principles every day and will lead their team to success. Compensation and Benefits: • Competitive salary and bonus program - Based off of experience and performance • Free shift meal • Comprehensive Leadership Training Program • Essentially unlimited growth and advancement opportunities • Competitive Insurance offerings including Medical, Dental, Life and AD&D • Generous yearly vacation allowance once qualified Requirements • One year leadership, managerial or related experience • Positive attitude • Food and beer knowledge or the ability to become an expert • Excellent verbal communication and personal skills • Basic math skills • Ability and stamina to spend an extended amount of time on your feet • Working as a team a must • A passion to serve both guests and our team

Ponzi Vineyards is a premium Oregon Pinot Noir and Chardonnay producer located 22 miles from downtown Portland in the Willamette Valley. Recently acquired by the legendary French family wine group Bollinger (producers of Champagne Bollinger, Champagne Ayala, Burgundy wines from Chanson, Loire Valley wines from Langlois-Chateau, and Cognac Delamain), Ponzi Vineyards aims to become the top-of-mind brand for Oregon fine wine. We are seeking an experienced Executive Chef to lead our culinary program, creating seasonal menus that complement our wines and enhance our hospitality offerings. The ideal Executive Chef candidate thrives in a team environment, embodies a spirit of warm hospitality, and enjoys engaging directly with guests. This role requires prior kitchen management experience, as well as knowledge of catering, events, and financial operations, including food and labor costs, kitchen efficiency, and inventory management. A basic understanding of wine production is preferred. The Executive Chef reports to the Director of Consumer Sales. Responsibilities The Executive Chef oversees all food operations at Ponzi Vineyards, including: Tasting Room Menu – Small plates designed to complement our wines and enhance the guest experience. Club Events – Seasonal gatherings for wine club members, ranging from large receptions with passed appetizers to intimate wine release dinners. Tasting Room Events – Weekly or monthly experiences, including: Lunch at Ponzi – A three-course, wine-paired meal highlighting seasonal ingredients. Available Wednesday through Thursday by reservation. Stand-Alone Events – Themed experiences, such as guided winery tours, special cuvée tastings, food and wine pairings, and outdoor activities. Private Events – Customized experiences, from family-style dinners and tasting menus to corporate retreats and celebrations. Skills & Qualifications The Executive Chef must: Have strong culinary and organizational skills. Demonstrate leadership and effective team management. Adapt to shifting priorities with professionalism and enthusiasm. Maintain high standards of kitchen etiquette and service. Key Duties Develop, cost, and execute seasonally driven menus. Maintain a clean, organized kitchen, including walk-in and dry storage. Manage weekly ordering, inventory, and food costs within budget. Oversee invoice coding, food cost tracking, and administrative tasks. Train and support seasonal kitchen staff. Collaborate with the Service Team to enhance guest experiences. Provide meals for the production team during the harvest season. Requirements Flexibility – Typical schedule is Wednesday–Sunday, with variable hours based on events, including occasional evenings. Physical Stamina – Must be able to stand for extended periods and lift up to 50 lbs. Professionalism – Polished appearance, strong communication skills, and comfort with public speaking. Reliable Transportation – Must have personal transportation to and from the winery. Certifications – Oregon Food Handler’s Permit (FHC). Compensation & Benefits Hourly rate based on experience, plus tips and gratuities. Schedule: ~40 hours/week (May–October), ~25–30 hours/week (November–April). Eligible for health benefits and 401(k). Experience Required 4+ years of fine dining and/or catering experience. 2+ years of kitchen management experience in a restaurant or winery. Basic proficiency in email, writing, and Excel. Must be 21 or older. About Ponzi Vineyards: Founded by Dick and Nancy Ponzi in 1970, Ponzi Vineyards is one of Oregon’s original family-owned wineries and has significantly contributed to the growth and success of the region over the last 50+ years. About the Bollinger Family: The Bollinger family owns iconic producers like Champagne Bollinger, Ayala, Domaine Chanson (Burgundy), Langlois-Chateau (Loire Valley), and Cognac Delamain, known for their premium quality and rich history.

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The restaurant is known for their delicious coastal seafood fare, with a menu focused on high quality local and seasonal ingredients./span/span/span/span/span/span/p pspan style="font-size:11pt;"span style="background-color:white;"span style="font-family:Calibri , sans-serif;"span style="font-size:10.5pt;"span style="font-family:'Arial' , sans-serif;"span style="color:#677078;"Along with being honored as Open Table Diner's Choice Award Winner, the Wayfarer is proud of its committed staff with longevity up to 20 years who enjoy working in a scratch kitchen using local and seasonal ingredients. We plan a full kitchen renovation in 2025 and invite the Executive Chef to have an active role in the planning. /span/span/span/span/span/span/p pspan style="font-size:11pt;"span style="background-color:white;"span style="font-family:Calibri , sans-serif;"span style="font-size:10.5pt;"span style="font-family:'Arial' , sans-serif;"span style="color:#677078;"As a Team Member you will enjoy:/span/span/span/span/span/span/p ul lispan style="font-size:11pt;"span style="background-color:white;"span style="color:#677078;"span style="font-family:Calibri , sans-serif;"span style="font-size:10.5pt;"span style="font-family:'Arial' , sans-serif;"Health benefits, holidays, paid time off, tuition reimbursement, 401(k) plan/span/span/span/span/span/span/li lispan style="font-size:11pt;"span style="background-color:white;"span style="color:#677078;"span style="font-family:Calibri , sans-serif;"span style="font-size:10.5pt;"span style="font-family:'Arial' , sans-serif;"Bonus plan/span/span/span/span/span/span/li lispan style="font-size:11pt;"span style="background-color:white;"span style="color:#677078;"span style="font-family:Calibri , sans-serif;"span style="font-size:10.5pt;"span style="font-family:'Arial' , sans-serif;"Team Member Vesta Hospitality Hotel Discounts/span/span/span/span/span/span/li lispan style="font-size:11pt;"span style="background-color:white;"span style="color:#677078;"span style="font-family:Calibri , sans-serif;"span style="font-size:10.5pt;"span style="font-family:'Arial' , sans-serif;"A culture of accountability, driving by our seven Values/span/span/span/span/span/span/li lispan style="font-size:11pt;"span style="background-color:white;"span style="color:#677078;"span style="font-family:Calibri , sans-serif;"span style="font-size:10.5pt;"span style="font-family:'Arial' , sans-serif;"The opportunity to grow and learn/span/span/span/span/span/span/li /ul pspan style="font-size:11pt;"span style="background-color:white;"span style="font-family:Calibri , sans-serif;"span style="font-size:10.5pt;"span style="font-family:'Arial' , sans-serif;"span style="color:#677078;"Job Summary:br/As the Executive Chef at Wayfarer Restaurant you will be responsible for managing and overseeing the kitchen staff, menu development, food costs control, and menu pricing. The Executive Chef will ensure the kitchen staff are competent and developing their cooking and food-handling skills, that all food is prepared in accordance with local and state health department regulations. br/br/Responsibilities:br/• Manage and oversee kitchen staffbr/• Menu developmentbr/• Cost controlbr/• Menu pricingbr/• Ensure that all food is prepared in accordance with local and state health department regulationsbr/• Ensure that all kitchen facilities are operated in a safe and efficient mannerbr/• Develop recipes to ensure excellent customer satisfactionbr/• Assign and monitor staff duties and responsibilitiesbr/• Maintain kitchen and equipment cleanlinessbr/• Monitor inventory and order necessary suppliesbr/• Ensure proper sanitation of food preparation areasbr/• Develop and implement proper food service protocolsbr/• Direct food production according to customer demandbr/• Manage time and stress efficientlybr/• Train and mentor kitchen staffbr/br/Requirements:br/• Must hold a valid food sanitation and safety certificatebr/• Demonstrated expertise in the planning and execution of high-end cuisinesbr/• 3+ years' experience in kitchen management and staff supervisionbr/• Ability to multi-task and extensively plan kitchen activitiesbr/• Working knowledge of food handling regulations and kitchen safetybr/• Strong communication and customer service skills, basic knowledge of Spanish preferred/span/span/spanbr/span style="font-size:10.5pt;"span style="font-family:'Arial' , sans-serif;"span style="color:#677078;"• Must possess the leadership and mentorship skills to motivate the mostly Spanish speaking kitchen staffbr/• Familiarity with various kitchen equipment and toolsbr/br/br/EEOC Statement:br/Wayfarer Restaurant - Cannon Beach is an equal opportunity employer and does not discriminate based on race, color, religion, national origin, sex, age, marital status, disability, genetics, or any other protected status. It is our policy to provide equal employment opportunities for all persons without regard to race, color, religion, sex, gender identity, national origin, age, sexual orientation, disability, or veteran status./span/span/span/span/span/span/p p /p /div div class="careers-description__content-hide-full"/div /div

Full-time Description Bamboo Sushi is a restaurant of purpose. Through our food, our service and our spirit, we are offering an experience that seeks to inspire. Discover exceptional career opportunities with our current Executive Chef positions in Portland, OR. Become a valued member of our passionate team and embark on a fulfilling culinary journey with us. Apply today to be our Executive Chef in NW Portland, Located at 836 NW 23rd Ave, Portland, OR 97210 ************************************ **Under consideration for an Executive Chef position, a culinary skills interview tasting will be required as part of the interview process and before any hiring decisions are made. Health, Wealth, and Happiness: Annual salary: $71K - $75K, determined on experience + 10% bonus potential Quarterly Bonus Potential Great Benefits, including Health Insurance options, Life Insurance, Employee Assistance Program Vacation Time, up to 3 weeks accrued vacation years 1 - 5! 401(k) Employee Discounts Opportunities for Advancement and Education within the Company Join us in moving the Bamboo Sushi mission forward and bring to the table: Ensuring a culture of positively and accountability Executing operational excellence in food quality, service, and guest experience Driving, leading, and overseeing all of the kitchen and sushi operations to positively impact P&L Oversee critical quality control points for every menu item, as well as portioning and plating, to ensure dishes received by guests are to spec Hiring, training, and developing employees Ability to regularly exercise of independent judgment and discretion Ability to handle sensitive, confidential information discreetly and professionally Two or more years of management experience, leading BoH operations in a high-volume, full-service kitchen Minimum of 5 years related culinary experience and/or training Sushi experience preferred We strive to create a culture that is inclusive and diverse. We believe in a workforce where everyone is respected for their thoughts and ideas, creating an inspiring environment that everyone is proud to be a part of every day. We work with our employees, guests, partners and community to build a path forward to equality for everyone. We value equal pay, equal rights and equal opportunity for advancement for ALL. Environment Work is performed primarily in a fast paced full service restaurant with frequent distractions and loud noises. Physical The person in this position needs to occasionally or frequently; Maneuver about inside the restaurant/office to access food/beverage items, machinery, and other restaurant equipment Operate basic office equipment Operate basic restaurant equipment Ascend/descend a ladder or stairs to service the machinery, lights, ceiling fans, etc. Be able to exchange accurate information while communication with customers Be able to distinguish different tastes, i.e.; sweet and bitter flavors. Work in a noisy/distracting environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to qualified individuals with disabilities in all aspects of the employment process and to perform the essential functions. If reasonable accommodation is needed, please contact the HR Department at ********************************************.

Benefits: Referral program Dental insurance Flexible schedule Health insurance Paid time off Are you looking to grow in the restaurant industry? Do you have strong leadership and culinary skills? If so, we have the position for you!Crossroads Restaurant Group is the parent company for Oswego Grill and Copper River Restaurant. We currently have four Oswego Grill locations in the Portland Metro Area.We are looking for highly motivated team players that can work in a fast-paced, high-volume environment. With the fast expansion of the company, there are many long-term growth opportunities. Example of Sous Chef Tasks: Monitor food preparation for quality and accuracy. Maintain food and labor cost goals. Ensure smooth timing of food preparation and delivery of food to guests. Facilitate communication between front of house and back of house. What We Offer: Paid Vacations Meal Discounts Health Insurance Dental Insurance Vision Insurance Life Insurance Disability Insurance Personal Days Bonus based on results Safety Commitment:At Crossroads, we are committed to providing a safe work environment for our team. Our goal is to exceed governmental safety requirements by offering continual safety training, enforcing regulations, and focusing on injury prevention. Who We Are:The Crossroads brand continually strives to deliver high quality food and an outstanding dining experience in the Portland Metro Area. Our one and only service philosophy is, “The answer is yes! What's the question?” While we are growing quickly and constantly adding new locations, our priorities will continue to be on the care of our employees, guests, and food quality. Job Type: Full-time Experience level: 2 years Shift:10 hour shift8 hour shift Day shift Night shift Weekly day range: Monday to FridayWeekends as needed Work setting:BarFine dining restaurant Work Location: In person License/Certification: Food Handler Certification (Required) Compensation: $52,000.00 - $60,000.00 per year Crossroads Restaurant Group (CRG), founded by David and Christie Burnett along with Brent and Kathy Gabriel, brings decades of combined experience to the restaurant industry. Since opening its flagship restaurant, Oswego Grill, in Lake Oswego, Oregon, in 2009, CRG has expanded to multiple locations, offering upscale elegance at casual prices with a focus on scratch-made dishes and exceptional hospitality. Join us in creating unforgettable dining experiences.

The Allison Inn & Spa is Oregon Wine Country's first full service luxury resort in the heart of the Willamette Valley. Meetings & Events at The Allison Inn & Spa has elegant, dedicated function space in the west wing. Reflecting the bounty of the Willamette Valley, our seasoned culinary team at JORY delivers an array of elegant foods featuring seasonal catering menus. 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 excellent service and meaningful memories for our guests. Join us as we strive for excellence. Duties and Responsibilities Ready to take “Garden to Table” dining to the next level? The Allison Inn & Spa - a privately owned 85 room Inn- is looking for an experienced Executive Sous Chef to help grow our banquet culinary operations. We operate a 1.5-acre garden where we grow about 150 different varieties of vegetables, fruits, herbs and flowers for use in our restaurant, banquets, and spa as well as maintain a handful of beehives for our annual honey harvests. Our kitchen is a scratch kitchen that runs in-house programs for baking, pastry, charcuterie, butchery, and preservation. This position will be responsible primarily for banquet operations as well as supporting restaurant services when needed. Position will be responsible for Scheduling, ordering, labor and inventory management and execution of all services and events. Flexibility and adaptability is key. Our menus change frequently as we adapt to the ever-changing availability of produce and regional bounty of our garden, orchards, & farms. Off-site catering with local partners and in our chef's garden will occur seasonally. Working closely with our sales team on client custom menus, dietary requests and event requests require a team focused management style. Job Skills/Requirements/Qualifications Minimum of 4 years' experience as a Sous Chef, Chef de Cuisine, or Banquet Chef in a multi-venue environment and degree in culinary arts/hospitality preferred. Strong ability in using Microsoft Office Ability to manage multiple tasks at once. Experience in menu development and utilization of seasonal produce. Dedicated to the highest standards of food service without compromise. Candidates must be driven, organized, motivated, and creative. Must possess a strong culinary foundation and have experience leading a team. Outstanding leadership and communication skills are a must. Exceptional organizational skills, and ability to think through processes from an analytical standpoint. Experience with farm to table cuisine preferred. Ability to work a flexible schedule to include weekends, evenings, and holidays. Ability to effectively communicate with all team members and management personnel An enthusiastic, positive demeanor and desire to provide exceptional guest service. Must have a current Oregon Food Handlers Card. Successfully pass a pre-employment background investigation. Successfully pass a pre-employment drug screen. Equipment/Tools Utilized Wood burning grill and rotisserie Sous vide Meat slicers and choppers All manner of sharp knives and cutting implements Deep fryer Tilting braziers Steam jacketed kettles Hot oven, griddles, French top, sauté burners. Working Conditions/Physical Requirements/Expected Work Hours The work environment can be loud and busy. Ability to work indoor and outdoor events. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. The team member is required to stand for long periods as well as walk, bend and stoop. Requires working taste buds; ability to smell; ability to feel with fingers; and visually inspect, including close and distance vision. Requires the ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. Able to lift heavy boxes of produce, dry goods etc. Regularly lift up to 50 lbs. safely. This position regularly requires long hours and weekend work

Why us? We are looking for a new Chef De Cuisine for The Hotel Zags. Stylish, inviting, and convenient to lively local attractions, The Hotel Zags is an oasis all its own, offering a hospitality experience enlivened by natural beauty and the quirky culture of the city around it. Boutique in size and independent in nature, The Hotel Zags is located in the Fountain District, a hidden gem of Portland's downtown district. From its vibrant color schemes, modern furnishings, and large picture windows that perfectly frame views of the city and the hotel's courtyard, the hotel brings the outdoors inside. Designed with stone-covered walkways, the hotel entrance is also framed by a Living Wall robust with plant life to mirror the nearby Columbia River Gorge. Though the property has a style and energy all its own, The Hotel Zags is all about the city around it. Job Overview Manage the kitchen staff in the daily production, preparation and presentation of all food restaurant and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes. Responsibilities Manage the daily production, preparation and presentation of all food for the hotel's restaurants, room service, and banquets to ensure a quality, consistent product is produced which conforms to all franchise standards. Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. Promote the Accident Prevention Program to minimize liabilities and related expenses. Qualifications Education/Formal Training High school education or equivalent. Experience Experience required by position is from one to two full years of employment in a related position with this company or other organization(s). Knowledge/Skills Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. Continuous standing -during preparation, during service hours or during expediting, usually all day. Must have moderate hearing to hear equipment timers and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Environment Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees. Benefits The Hotel Zags is certified Gold for Sustainability at Work. As one of Oregon's Healthiest Employers, The Hotel Zags offers perks that are comparable to progressive employers. Medical, dental, & vision insurance for full-time associates Health savings and flexible spending accounts Basic Life and AD&D insurance Paid time off for vacation, sick time, and holidays Eligible to participate in the Company's 401(k) program with employer matching Employee Assistance Program Tuition Reimbursement Great discounts on Hotels, Restaurants, and much more. Bold. Bright. Caring. Energetic. Driven. Strategic. Daring. To deliver the type of outstanding experience we aim to provide our guests, we need remarkable individuals who are passionate and committed to making a difference. If this sounds like you, then explore the career positions at The Hotel Zags that await you.

**Workdays/shifts** **_:_** Varying shifts, days/hours (open availability preferred). More details will be provided during the interview process. **Employment Type:** Full-time **Pay Range:** $21 per hour - $25 per hour Working with Sodexo is more than a job; it's a chance to be part of something greater because we believe our everyday actions have a big impact. You belong in a company that allows you to act with purpose and thrive in your own way. **What You'll Do:** As a Lead Cook at Sodexo, you are a team player and food waste reducer. You'll prepare and create nutritious dishes while putting customer service at the heart of everything you do. Your passion for food and warm smile will make a positive impact and brighten the day of those you serve. **Responsibilities include:** + Accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods, may include Breakfast, Lunch, Dinner, and Special/Catered Events. + Read and follow basic recipes and/or product directions for preparing various food items + May prepare food and serve customers at an a la carte and/or operate a grill station + May support management in the daily oversight of key functions and employees during the normal course of business + Attends work and shows for scheduled shift on time with satisfactory regularity + Other duties may be assigned and can differ among accounts, depending on business necessities and client requirements. **What You Bring:** + Successful candidates will be team-oriented, adaptable, reliable, and nurturers of a healthy/safe working environment for all. + 3 - 4 years of related work experience preferred Link to full Job description (**************************** ELaza) **What We Offer:** + Flexible and supportive work environment, so you can be home for life's important moments. + Access to ongoing training/development and advancement opportunities to turn your job into a career + Full array of benefits that support you and your family's wellbeing, including paid time off, holidays, medical, dental, vision, tuition reimbursement, 401k, discount programs, and more. + In addition to Sodexo's standard, some locations may offer additional site-specific benefits, including free "shift" meals (and/or allowances/per diems), uniforms, safety shoes, public transportation support and/or parking. Link to benefits summary (********************************************************************************************************************* _Overall, Sodexo strives to offer comprehensive summaries of our benefits packages and detailed descriptions of the positions candidates are applying for. However, due to the contractual nature of our business, some job duties and employee benefits may vary based on the unit/work location. We encourage you to discuss any questions about Sodexo's benefit offerings during the interview process._ **Who we are:** At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. Should you need assistance with the online application process, please complete this form (******************************************************************* .

Full-time, Part-time Description Pub Line Cook We have a great team and are looking for someone to join the Crux family as a line cooks at our pub. Become a champion of craft beer culture by joining a fun team environment at one of the busiest breweries in all of Central Oregon. As a Line Cook your main duties will be to prepare food before and after cooking with regards to the standards and recipes of Crux. You will need to make sure that everything is in order - from the prepping of food up to the clean up after cooking. Compensation includes: Generous tip pool Discount on food, beverages, and swag Enjoy a free pint of some of the best beer in Oregon at the end of each work day (for those 21 and older) Flexible schedules Paid vacation/sick time (PTO) 401(K) Additional benefits for full time: holiday pay, health insurance, vision, dental and life insurance Requirements DUTIES AND FUNCTIONS FOR LINE COOK (Performed with or without reasonable accommodation) • Line Cooks accurately and efficiently cook meats, fish, vegetables, soups, and other hot food items, as well as prepare and portion food products prior to cooking. • Complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures. • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service • Maintains a clean and sanitary workstation area • Follows proper plate presentation and garnish set up for all dishes. • Closes the kitchen properly and follows the closing checklist for kitchen stations, and assist others in closing the kitchen. • Prepare daily entrees/items, featuring daily changing menus approved by the kitchen manager. • Produce delicious, eye-appealing and nutritious food with assistance of station staff. Maintain and ensure utmost safety, sanitation, and presentable cleanliness for your station, work area, and equipment used for preparation, including walk-in coolers and all storage areas. • Assist in set-up and break down of station. Adhere to the General Job Duties and Kitchen Rules, the Department of Agriculture's regulations, and the Culinary Teams standards and expectations of food quality, freshness, and presentation. • Use traditional, made from scratch preparation methods. • Guide kitchen personnel in safe operating procedures of all equipment, utensils and machinery. • Ensure quality and timeliness of food production, using batch-cooking methods to maintain quality and freshness of product. • Communicate with the Front of the House honestly, accurately, and in a timely manner. • Meet all timelines for preparation. QUALIFICATIONS - LINE COOK • Passion - for the craft beer industry • Enthusiastic, Energetic & Self-Motivated • Organized - with excellent time management skills • Team Player - with strong interpersonal and communication skills • Interpersonal Skills - ability to actively listen and cooperatively solve problems, relates well to others • Good knowledge of principles of quantity food preparation, portion control and meal service • Ability to follow menus and to adjust recipes to apply to quantity cooking • Good knowledge of proper methods of handling and storing food • Basic knowledge of most food allergies and what they entail • Understanding of various cooking methods, ingredients, equipment and procedures • Accuracy and speed in execution • Knows and complies with restaurant best practices and procedures • Ability to work in a fast-paced environment EDUCATION & EXPERIENCE - LINE COOK • Some experience as a cook performing quantity cooking, preferably with a Brewery-restaurant is a plus • Food handlers card JOB REQUIREMENTS - LINE COOK • Proof of eligibility to work in the United States • Drug Free • Reliable transportation for work • Ability to work a flexible schedule including evening, weekends, and holidays PHYSICAL REQUIREMENTS - LINE COOK • Must be able to perform simple grasping, fine manipulation, and repetitive hand and arm movements frequently • Must be able to bend, squat, crawl, kneel, push, pull, and walk on uneven surfaces on an occasional basis • While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat) • Must be able to work in hot, cold, and wet environments • Must be able to frequently lift 10 to 15 lbs. Salary Description $18 to $19 plus tips

Tetherow Resort has an immediate opening for a Full Time Line Cooks ! Why Tetherow?At Tetherow we energize and inspire our members and guests to live, explore, play and connect, and we encourage the same for our team members. We know our team members are our greatest ambassadors and are critical to our success, and we take pride in providing a beautiful environment where they can learn, grow, and thrive while working together to deliver an exceptional experience. We invite you to explore a career with us and join in the fun!Who you are... You are energetic, inspiring, positive and adventurous You love to have fun in the kitchen and help execute successful events You enjoy going above and beyond for your team and guests You are proficient in large batch recipe cooking and meat and fish fabrication You have general food prep knowledge, and an understanding of various dietary needs, cuisines, techniques and culinary trends You have a foundation in baking methods, unit conversions, and strong knife skills You enjoy multi-tasking and thrive in a deadline driven, fast-paced environment You are able to stand for extended periods of time and lift up to 50 pounds You have a willingness and ability to learn and have a ‘make it happen' attitude What you'll do… Prepare quality food for catering and events held at Tetherow Resort Promote and maintain the highest level of food quality and customer service to all guests Ensure the proper food levels are met for daily operation Prepare menu items in accordance to set standards and specifications Maintain clean and sanitary food preparation and storage areas at all times in accordance with state and local sanitation requirements and codes Communicate clearly and develop strong working relationships with back and front of the house staff working banquets/events each day Benefits & Extra Perks! • 401(k) plan with Company match • Medical, Dental and Vison insurance eligibility • Paid time off • Golf privileges • Discounts at Tetherow restaurants & Golf Shop • $5 Employee breakfast & lunch meals from The Row • Employee referral bonuses • Discounts at various local and national businesses • Work in one of the most beautiful settings in Central Oregon!