Chef de Cuisine

Salary: $70,000-$75,000

SUMMARY
The Chef de Cuisine is responsible for the day-to-day kitchen management at Juniper Preserve, overseeing the culinary operations for Iris, Bluebar, Coyote Lounge, Grill on the Green, Trailhead, and Ghost Tree Lounge. This role includes ensuring food quality control, smooth daily operations, and maintaining the highest standards of cleanliness, safety, and sanitation.

ESSENTIAL DUTIES AND RESPONSIBILITIES
Culinary Operations & Kitchen Management
Oversee all culinary operations for Iris, Bluebar, Coyote Lounge, Grill on the Green, Trailhead, and Ghost Tree Lounge, ensuring food quality, consistency, and smooth operations.
Supervise kitchen management for all outlets, including cleanliness, sanitation, equipment maintenance, and adherence to safety regulations.
Monitor and maintain kitchen operations during peak service times, ensuring that quality and service remain consistent under pressure.
Ensure the use of locally sourced ingredients when possible, reflecting Juniper Preserve’s commitment to sustainability and supporting local farmers and vendors.
Leadership & Team Development
Manage kitchen staff, providing leadership and guidance in the absence of the Executive Chef.
Provide motivation, training, and professional development opportunities for kitchen staff, fostering a positive and productive working environment.
Assist in recruiting and onboarding new culinary team members, ensuring they are integrated into the culture and standards of Juniper Preserve.
Collaboration & Guest Experience
Collaborate with the Outlets Manager and Front of House (FOH) teams to ensure seamless service and the highest guest satisfaction for all outlets
Work with the resort’s event team to develop and execute specialized menus for private events, weddings, and corporate retreats.
Uphold the resort’s brand standards and ensure the culinary team delivers exceptional food quality that aligns with the luxury experience expected at Juniper Preserve.
Strategic Planning & Long-Term Goals
Report directly to the Executive Chef, ensuring alignment with resort goals and standards.
Collaborate with the Executive Chef on long-term culinary strategy, including seasonal menu changes, guest preferences, and industry trends.

QUALIFICATIONS
Proven experience as a Chef de Cuisine or similar role in a high-end, multi-outlet environment.
Strong leadership skills with the ability to inspire and motivate a diverse culinary team.
Exceptional culinary skills with an eye for detail and commitment to quality.
Experience in menu development, pricing, and cost control.
Knowledge of kitchen operations, sanitation standards, and safety regulations.
Ability to collaborate across departments to achieve the best possible guest experience.
Passion for sustainable sourcing and the use of seasonal ingredients.
Ability to adapt to changing demands and work in a fast-paced, dynamic environment.
Availability to work weekends and holidays as needed to meet business needs.

SKILLS
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.
Knowledge of proper use of knives and sharp equipment

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.

WORKING CONDITIONS
Will range from 100% inside to occasional outside shifts (outdoor events).