Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $18.00 - $23.00
Benefits
Hourly pay range $18 - $23 depending on experience
Tip and tip pooling eligibility
Daily Pay Option
Paid Time Off and Holiday Pay
Medical insurance
Dental Insurance
Vision Insurance
Disability Coverage
401k Retirement Plan
HSA/FSA Plans with employer contribution
Values-based inclusive culture
Referral Bonus Program
Discounted Lodging, Dining, Spa, Golf, and Retail
Employee assistance program
Volunteer and committee participation opportunities
Online learning platform access
Third party discounts including pet insurance, rental cars, and entertainment tickets
Job Description
Valley River Inn is a distinguished riverfront hotel located in Eugene, Oregon, offering guests a harmonious blend of natural beauty and warm hospitality. This serene destination nestles along the Willamette River, providing a tranquil retreat with over 250 fully renovated rooms and suites thoughtfully crafted to embody Pacific Northwest charm. The inn is noted for its modern, upscale amenities and a unique setting that allows guests to enjoy spectacular views of the river, local wines, and vibrant sunsets. As a prominent fixture in Eugene’s hospitality scene, the Valley River Inn also boasts Sweet Waters on the River, a popular local... Show More
Job Requirements
- High school diploma or equivalent
- 5+ years of relevant culinary experience preferably in banquet cooking
- Valid State Food Handler's License
- Proficient in safe food handling and sanitation practices
- Ability to read and comprehend instructions and workplace communication
- Capability to manage banquet cooking for up to 100 guests
- Effective team leadership and coordination skills
- Competency in specialized kitchen equipment operation
- Strong knife skills and flavor adjustment capability
Job Qualifications
- Minimum of 5 years industry experience preferably in high volume banquet setting
- Ability to cook and direct banquets up to 100 guests with team support
- State Food Handler's License(s)
- Proficient in cooking proteins to designated temperatures
- Skilled in knife techniques and food preparation adjustments for flavor
- Working knowledge of mother and minor sauces
- Familiarity with proper butchering techniques
- Experienced with specialized kitchen equipment such as slicers, Robo-coup, Hobart, and convection ovens
- Effective communication skills for one-on-one and small group settings
Job Duties
- Prepare new menu items for banquets and daily functions
- Provide guidance and leadership to line cooks
- Conduct kitchen inventories and maintain stock levels
- Ensure sanitary and well-maintained food preparation areas
- Adhere to safe food handling and hygiene standards
- Manage opening and closing kitchen procedures
- Cook proteins to specified temperatures and accommodate customer dietary needs
Job Location
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