Why us?
We are looking for a new Chef de Cuisine for The Hotel Zags. Stylish, inviting, and convenient to lively local attractions, The Hotel Zags is an oasis all its own, offering a hospitality experience enlivened by natural beauty and the quirky culture of the city around it. Boutique in size and independent in nature, The Hotel Zags is located in the Fountain District, a hidden gem of Portland's downtown district.
From its vibrant color schemes, modern furnishings, and large picture windows that perfectly frame views of the city and the hotel's courtyard, the hotel brings the outdoors inside. Designed with stone-covered walkways, the hotel entrance is also framed by a Living Wall robust with plant life to mirror the nearby Columbia River Gorge. Though the property has a style and energy all its own, The Hotel Zags is all about the city around it.
Job Overview
Manage the kitchen staff in the daily production, preparation and presentation of all food restaurant and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.
Responsibilities

-Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.
-Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.
-Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
-Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
-Promote the Accident Prevention Program to minimize liabilities and related expenses.