Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,500.00 - $96,500.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Vision Insurance
Dental Insurance
Retirement Plan
Paid Time Off
employee wellness program
Tuition Reimbursement
Job Description
The Hotel Zags is a stylish and inviting boutique hotel located in the vibrant Fountain District of downtown Portland. Known for its contemporary design and connection to the city’s quirky culture, the hotel provides an oasis of natural beauty and modern comfort. Its architecture features vibrant color schemes, modern furnishings, and large picture windows that offer stunning views of both the city skyline and the hotel’s peaceful courtyard. The property is thoughtfully designed with stone-covered walkways and a Living Wall lush with plant life, which reflects the nearby Columbia River Gorge's natural environment. The Hotel Zags is not just about... Show More
Job Requirements
- High school diploma or equivalent
- Minimum one to two years of relevant experience in kitchen or food service management
- Strong leadership and organizational skills
- Ability to work in a fast-paced kitchen environment
- Knowledge of food safety regulations and sanitation standards
- Ability to lift and carry heavy items regularly
- Ability to stand for long periods during preparation and service
- Effective communication skills
- Ability to work flexible hours including nights, weekends, and holidays
Job Qualifications
- High school education or equivalent
- One to two years of experience in a related culinary management position
- Advanced knowledge of food profession principles and practices
- Proven ability to manage people and solve complex problems in food and beverage management
- Strong leadership and communication skills
- Ability to maintain high standards of food quality and safety
Job Duties
- Manage the daily production, preparation and presentation of all food for the hotel's restaurants, room service, and banquets to ensure a quality, consistent product that conforms to all franchise standards
- Manage human resources in the production and preparation areas of the kitchen including hiring, scheduling, training, coaching, and performance reviews
- Schedule and oversee maintenance and sanitation of kitchen and related equipment to maintain a safe, healthy work environment compliant with regulations
- Monitor and control all labor and food costs, preparing reports and schedules to meet budgetary goals
- Promote and enforce the Accident Prevention Program to minimize liabilities and related expenses
- Collaborate with the Executive Chef to create and implement menu and production changes
- Ensure compliance with all federal, state, corporate and franchise food safety standards and policies
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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