Sisters, Oregon Black Butte Ranch
Black Butte Ranch has an immediate opening for full time year round experienced Chef for our Robert's Pub restaurant located adjacent to our magnificent Big Meadow Golf Course, driving range and putting course. This position is eligible for Full Benefits - medical, vision, dental, 401k and life insurance; along with complimentary use of all Ranch offerings such as golf, swimming, biking, tennis, water sports, pickle-ball and more!

Summary:

Responsible for procurement, preparation, production and control of all food products in the Pub Restaurant; oversee food service for breakfast, lunch, and dinner. Maintain the highest standards of food preparation, kitchen cleanliness and organization. Role requires writing and collaborating on menu creation, creating unique daily specials for all meal periods and properly training of all staff. Administrative duties include ordering, monthly inventory, food cost and labor cost controls, weekly vendor price analysis.

Essential Functions/Major Responsibilities:

Hire, train, supervise, schedule and participate in activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs. Work with management to ensure organizational standards are met.

Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and employees, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all staff for efficient operation and service to customers. Organize and conduct meetings.

Monitor staff performance, product quality and production flow; foster improvement where necessary.

Create and implement new menus and individual menu items for The Pub based on current food trends and regional tastes. Develop innovative specials. Confer with Director of Food and Beverage regarding new selections and changes.

Audit food storeroom items and storage to maintain consistent quality products to ensure adherence to all health code requirements. Enforce safety procedures and cleanliness throughout kitchen including walk-in and reach-in boxes.

Essential Functions/Major Responsibilities:

Supervise and manage kitchen facility including all equipment and personnel.
Keep all food costs/inventory at or below budget as directed by the Food & Beverage Director.
Coordinate all food-related functions with the Restaurant Manager, Banquet Chef, Catering Captain and Event Coordinator.
Keep all equipment in working order and well maintained; advise Food and Beverage Director of any disrepair or safety concerns.
Create and collaborate on all menu development.
Train all personnel in their positions; work with staff in service daily.
Correctly order and inventory all food products and dry goods.
Correctly perform monthly inventory; inventory to be done by 2 people at all times.
Schedule employees on a weekly basis in accordance with their positions, availability, qualifications and labor costs.
Ability to work all positions in the kitchen facility; i.e., dishwasher, line cook, pantry, bake shop, etc.
Train all positions so employees work efficiently and effectively.
Sign in all orders when present and enforce standards of checking orders for accuracy with those who perform the function.
Keep all personnel in the required uniform as set by culinary standards.
Assist Food & Beverage Director in estimating annual food and labor budget.
Remain current on the latest local and regional food trends.
Monitor all meal periods during peak periods to oversee production, presentation and service.
Maintain schedule for proper staffing understanding the seasonal demands.

Education and/or Experience:

High school diploma required. Minimum of two to four years of culinary schooling. Any combination of education and experience equivalent that provides the required knowledge, skills and abilities.

Must have prior experience as a Restaurant Chef or Sous Chef in similar type property with extensive knowledge of food preparations. Must have working knowledge of 3 meal service, staff scheduling, purchasing and receiving

Extensive knowledge of menu development, insight to marketing, cost and wage control.

Thorough knowledge of food products, standard recipes and proper preparation.

Ability to analyze, forecast production, and make judgments to ensure outlet is prepared for service.

Must have valid drivers license; current OLCC and Deschutes County Food Handlers permit.

Considerable knowledge of mathematical skills - addition, subtraction, multiplication and division; necessary to interpret reports and budgets.

Ability to read, write, and speak English to comprehend and communicate job functions.