Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $85,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Payment of certifications
Job Description
Woodlark Hotel, located in the vibrant city of Portland, OR, is a distinguished boutique hotel known for its unique blend of historic charm and modern luxury. As a key player in the hospitality industry, Woodlark Hotel offers its guests an exceptional experience through exquisite dining, comfortable accommodations, and personalized service. The hotel emphasizes a commitment to quality, innovation, and community, making it a sought-after destination for both leisure and business travelers. Woodlark Hotel prides itself on fostering a work environment that supports growth, creativity, and professional excellence, establishing itself as a preferred employer in the Portland area.
The Executive ... Show More
The Executive ... Show More
Job Requirements
- High school or equivalent education required
- Minimum of two years of culinary schooling preferred
- Five years of prior experience as Executive Chef
- Extensive knowledge of wine pairing
- Certification as Executive Chef or Certified Master Chef required
- Safe Server Alcohol & Food Handlers certification required
- Valid drivers license required
- CPR certification and/or First Aid training preferred
- Good communication skills, verbal, written and electronic
- Must be detail oriented with outstanding organizational and communication skills
- Intermediate computer skills required
- Basic computational skills required
- Thorough knowledge of employment laws and regulations
- Ability to distinguish product quality, taste, texture, and presentation
- Ability to speak, read, write, and understand English
- Self-driven and able to work independently
- Ability to work in extreme temperatures and physically demanding conditions
- Ability to lift up to 45 lbs
- Ability to push and pull carts and equipment up to 250 lbs
Job Qualifications
- High school or equivalent education
- Minimum of two years of culinary schooling preferred
- Must have five years of prior experience as Executive Chef with knowledge of most international and domestic dishes
- Must have extensive knowledge of wine pairing
- Certification as Executive Chef or Certified Master Chef by a government accredited culinary agency
- Safe Server Alcohol & Food Handlers certification required
- Ability to provide and maintain a valid drivers license
- CPR certification and/or First Aid training preferred
- Excellent leadership capability and customer relations skills
- Must possess intermediate computer skills and basic computational skills
- Knowledge of computer programs, math skills as well as budgetary analysis capabilities
- Ability to analyze, foresee user needs, and make judgments to ensure proper tools are provided at property level
- Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail
- Thorough knowledge of federal, state and local laws governing employment and civil rights
- Ability to conduct meetings, menu briefings and maintain communication lines between line staff and departmental managers
- Artistic ability to create theme menus and ideas for ice carvings, decorations, etc.
- Extensive knowledge of menu development, marketing, cost and wage control
- Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures
Job Duties
- Direct the daily activities of the Culinary and Stewarding teams
- Create and implement new menus and individual food items
- Supervise staff in all food preparation including proper receiving and storage of all food and food-related items
- Lead the preparation and production of meals, food quality and presentation
- Ensure compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability
- Visually inspect, select, and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish, and spices
- Expedite peak meal periods by maintaining a 'hands on' approach
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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