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
Professional Development
Employee Discounts
Retirement Plan
wellness programs
Job Description
Juniper Preserve is a distinguished luxury resort nestled in the scenic landscapes of Oregon, renowned for its commitment to providing guests with an exceptional hospitality experience through its multiple dining outlets. The resort offers a diverse culinary experience across Iris, Bluebar, Coyote Lounge, Grill on the Green, Trailhead, and Ghost Tree Lounge, each delivering its unique ambiance and menu to match. As a high-end hospitality establishment, Juniper Preserve emphasizes quality, sustainability, and guest satisfaction, making it an outstanding place for culinary professionals dedicated to excellence.
The Chef de Cuisine position at Juniper Preserve commands a pivotal role in orchestrating... Show More
The Chef de Cuisine position at Juniper Preserve commands a pivotal role in orchestrating... Show More
Job Requirements
- Current Oregon State Food Handler Card
- ServSafe certification
- Experience and understanding of basic financial statements, coding, and budget standards
- Knowledge and experience with sous vide cooking techniques
- Proficiency in Google and Microsoft Office programs including Word and Excel
- High-level management skills including coaching, counseling, and teaching
- Knowledge of proper use of knives and sharp equipment
- Ability to travel locally for events and regionally for training
- Availability to work indoors and occasional outdoor shifts
- Must uphold equal opportunity employment principles
Job Qualifications
- Proven experience as a Chef de Cuisine or similar role in high-end, multi-outlet environment
- Strong leadership skills with ability to inspire and motivate diverse culinary teams
- Exceptional culinary expertise with attention to detail and quality commitment
- Experienced in menu creation, pricing, and cost management
- Knowledgeable about kitchen operations, sanitation, and safety regulations
- Collaborative approach to enhancing guest experience
- Passion for sustainable sourcing and seasonal ingredients
- Capable of adapting to fast-paced and dynamic work environments
- Flexibility to work weekends and holidays as required
Job Duties
- Oversee all 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 safety regulation compliance
- Monitor kitchen operations during peak service periods to maintain quality and consistency
- Ensure use of locally sourced ingredients supporting sustainability initiatives
- Manage kitchen staff by providing leadership, motivation, training, and professional development
- Assist in recruiting and onboarding new culinary team members
- Collaborate with Outlets Manager and Front of House teams to optimize guest service
- Work with event teams to create specialized menus for private events and corporate functions
- Report to the Executive Chef ensuring alignment with strategic culinary goals
- Contribute to long-term culinary strategy including seasonal menu planning and trend adaptation
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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