Chef De Cuisine

Grounded Table is a distinguished wine country restaurant and pub located in the historic downtown of McMinnville, Oregon. The establishment warmly welcomes both locals and tourists, providing a light-filled and approachable space perfect for casual dining as well as special celebrations. Grounded Table prides itself on sharing food made with heart and intention, drawing inspiration from the seasons and utilizing thoughtfully sourced ingredients. A significant portion of these ingredients come from their own Tabula Rasa Farms, alongside other provisioners who adhere to sustainable practices such as regenerative farming and small-batch craft production. This dedication to sustainability and quality reflects the restaurant's commitment to celebrating the exceptional work of purveyors not only in the Willamette Valley but also beyond its borders. Loving intention and a true passion for hospitality form the core ethos of Grounded Table’s dining experience.

Grounded Table and its founding farm are integral parts of The Ground, a collective of destinations and experiences devoted to conscious and loving hospitality that serves all species and promotes environmental stewardship. The Ground is committed to creating inclusive, fostering human potential in harmony with the planet, and delivering revitalizing wellness experiences and engaging programs. Grounded Table operates within this philosophy, striving to offer guests a memorable and meaningful culinary experience.

The role offered is that of Chef de Cuisine, responsible for managing the shared kitchen operations for both Grounded Table and The Pub. This full-time position involves leadership responsibilities such as hiring, training, and scheduling the back-of-house (BoH) staff while ensuring the smooth and efficient functioning of the kitchen. The Chef de Cuisine closely collaborates with the General Manager, Chief Culinary Officer, and executive leadership to develop menu direction and recipes that resonate with the restaurant’s culinary vision. Apart from kitchen management, the Chef de Cuisine plays a crucial role in maintaining positive relations with guests and the wider community, effectively representing both Grounded Table and The Ground’s values.

The Chef de Cuisine oversees every facet of the kitchen environment. This includes recruiting and managing culinary team members and coordinating their performance, ensuring consistent adherence to safety and quality standards, and managing payroll and inventory processes. Participation in the planning and execution of special events and catered functions forms an essential part of the role. Furthermore, communication is key as the Chef de Cuisine ensures that all departments are informed about operational updates and works diligently to resolve internal and external inquiries. This position demands strong leadership, excellent organizational skills, and a passion for delivering exceptional food and service inspired by sustainability and seasonality. The ideal candidate will be flexible, detail-oriented, adept at conflict resolution, and proficient with computer programs like Microsoft Word, Excel, and Outlook. Educationally, a bachelor’s degree or equivalent experience coupled with a state food handler’s license is required. Benefits include PTO, health, vision, dental, life insurance, and a 401(k) plan for qualifying employees, along with employee discounts across Ground entities.