Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $75,000.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional Development
meal discounts
Employee wellness programs
Job Description
Juniper Preserve is a prestigious luxury resort known for its commitment to providing an exceptional guest experience through high-quality service and culinary excellence. Nestled in a scenic location, the resort offers a variety of dining outlets including Iris, Bluebar, Coyote Lounge, Grill on the Green, Trailhead, and Ghost Tree Lounge, each known for their unique ambiance and culinary offerings. With sustainability and local sourcing at its core, Juniper Preserve emphasizes seasonal ingredients and a connection to the community by supporting local farmers and vendors. This approach reflects the resort's dedication not only to exceptional dining experiences but also to environmental... Show More
Job Requirements
- Current Oregon State Food Handler Card
- ServSafe certification
- Local travel availability for member/guest events
- Regional travel availability for training
- Ability to work indoors and occasionally outdoors during events
- Willingness to work weekends and holidays
- Previous experience in a similar high-end culinary role
- Strong leadership and organizational skills
- Ability to maintain safety and sanitation standards at all times
Job Qualifications
- Proven experience as a Chef de Cuisine or similar role in a high-end, multi-outlet environment
- Strong leadership skills with ability to inspire and motivate culinary team
- Exceptional culinary skills with commitment to quality and detail
- Experience in menu development, pricing, and cost control
- Knowledge of kitchen operations, sanitation standards, and safety regulations
- Ability to collaborate across departments for optimal guest experience
- Passion for sustainable sourcing and seasonal ingredients
- Ability to adapt to changing demands in a fast-paced environment
- Availability to work weekends and holidays
- Experience with financial statements, coding, and budget standards
- Knowledge of sous vide cooking techniques
- Proficiency in Google and Microsoft Office including Word and Excel
- High-level management skills including coaching and teaching
- Knowledge of proper use of knives and sharp equipment
Job Duties
- Oversee culinary operations for multiple dining outlets including Iris, Bluebar, Coyote Lounge, Grill on the Green, Trailhead, and Ghost Tree Lounge
- Supervise kitchen management ensuring cleanliness, sanitation, equipment maintenance, and adherence to safety regulations
- Monitor kitchen operations during peak service times maintaining quality and consistency
- Ensure use of locally sourced ingredients reflecting sustainability commitments
- Manage kitchen staff and provide leadership in the absence of the Executive Chef
- Provide training, motivation, and professional development opportunities for kitchen team
- Collaborate with Outlets Manager and Front of House teams to ensure seamless guest service
- Work with event teams to develop and execute specialized menus for private events, weddings, and corporate retreats
- Uphold resort brand standards in culinary delivery
- Report to Executive Chef and collaborate on long-term culinary strategy including seasonal menu changes and industry trends
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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