Andina is an award-winning fine-dining restaurant entering its 20th year in Portland. Among the busiest family-owned, stand-alone restaurants in the city, and a nationally recognized leader in modern Peruvian cuisine, Andina's culinary programming includes full dinner service within its main floor dining room and lounge, and private dining service executed in a dedicated kitchen serving four curated private spaces. Annual revenues in 2023 exceeded $4.5M and 2024/25 plans include the relaunch of Andina's celebrated Peruvian street-food pop-up, Chicha.
As the Chef De Cuisine at Andina, you will be diving into one of the country's largest and most visible Peruvian restaurants into its third decade and doing so at a time of major international interest in Peru's cultural and culinary richness.
Key Details:

• Location: Portland, OR
• Work Days: Tuesday - Saturday
• Work Hours: 50 hours/week
• Compensation: $76,000-$88,000 per year depending on experience, plus relocation assistance, should it be needed, and opportunities for growth and advancement, including a bonus program.
• Benefits: 75% Employer Paid Medical Benefits, 3 weeks PTO to start, Flexible Spending Account, Parking and transportation Stipend, EAP, Supplemental Insurance, Employee Discounts, and working with a passionate and joyful team

Who We Are: Andina is rooted in family. Inspired by our family origins in Peru, we have served our award-winning cuisine to locals and travelers alike since 2003. We honor and celebrate the hospitality, history, and culture of the Andes. We connect through celebration, and we welcome all with the joyful hospitality of home. Our values include Story, Flavor, Connection, Unity, Inclusivity & Consistency.
Learn more about us at www.andinarestaurant.com
Andina is an equal-opportunity employer. We celebrate diversity and are dedicated to creating an inclusive atmosphere for all employees. Applicants of diverse backgrounds are highly encouraged to apply.
Qualifications:

• Culinary degree and/or 5 years' related experience as a Chef De Cuisine, Head Chef, Kitchen Manager, Executive Sous Chef, Sous Chef or equivalent.
• Proficiency in Spanish with a strong ability to lead a bilingual team.
• Demonstrated knowledge of current culinary trends and innovations, reflecting a deep understanding of evolving industry standards and consumer preferences.
• Proven expertise in menu development, showcasing the ability to craft diverse and innovative culinary offerings that resonate with guests and Andina's identity.
• Strong skills in efficient volume management, including the ability to optimize kitchen operations to meet high demand without compromising quality or consistency.
• Excellent communication skills and collaborative leadership style.
• Exceptional organizational and time management abilities.
• Strong understanding of food safety regulations and standards.
• Demonstrated experience in restaurant financial management.
• Familiarity with restaurant software and applications.
• Food handler's card and OLCC certification are required.

Day-to-Day: As the Chef De Cuisine at Andina, you will play a pivotal role in leading our culinary team and driving the vision of our restaurant forward. Your responsibilities will include spearheading menu development initiatives, ensuring operational excellence during peak hours, and fostering a collaborative environment within the kitchen. You'll maintain high standards of quality and consistency, collaborate closely with the leadership team, and prioritize the well-being and professional development of your kitchen staff to create exceptional culinary experiences. Areas of responsibility and essential duties will include:
Leadership and Culture:

• Cultivating a respectful and collaborative workplace environment, empowering the team to work with the highest level of effectiveness and efficiency.
• Inspiring and mentoring cooks, sous chefs, and kitchen team members to excel in their roles and uphold culinary standards.
• Developing and mentoring sous chefs and the culinary team as part of the Culinary Program, providing guidance and support.
• Hiring, onboarding, managing, and providing continuous education for the culinary team.

Operational Excellence:

• Demonstrating ownership of kitchen operations, ensuring efficient performance during peak hours while maintaining high-quality standards.
• Conducting regular inspections to ensure the expected level of quality in food preparation, presentation, and service.
• Prioritizing tasks, organizing workflow, and multitasking effectively in a dynamic and fast-paced kitchen environment.

Financial Management:

• Ensuring adherence to financial goals by monitoring food costs, labor expenses, and inventory controls.
• Implementing cost-saving measures without compromising the quality and integrity of menu offerings.

Education and Knowledge Sharing:

• Sharing knowledge of Peruvian culture, history, and cuisine with the culinary team, fostering an understanding of Andina's culinary identity.
• Staying abreast of industry trends and share valuable insights with the team, sharing valuable insights with the team to enhance culinary offerings.
• Encouraging a culture of continuous learning and development, and providing ongoing culinary education to team members.

Brand Ambassadorship:

• Representing the restaurant at public events, and fostering positive relationships with the community.
• Staying informed about local and national culinary trends, incorporating relevant insights into menu development and kitchen operations.

Compliance and Risk Management:

• Ensuring compliance with local, state, and federal food sanitation regulations, upholding safety and health standards in the kitchen environment.

Collaboration and Communication:

• Collaborating with the management team to align kitchen operations with overall restaurant goals and objectives.
• Communicating effectively with front-of-house staff to ensure seamless coordination between kitchen and service.
• Fostering a collaborative and positive environment within the entire restaurant team.

Menu Development:

• Leading the development of new menu items, ensuring creativity and alignment with Andina's culinary identity.
• Implementing changes to the menu based on customer feedback, seasonal availability, and industry trends.

Guest Experience:

• Ensuring the kitchen consistently delivers a memorable dining experience, addressing customer feedback with a commitment to continuous improvement.

Innovation and Adaptability:

• Staying adaptable and responsive to meet business demands and industry changes.
• Encouraging a culture of innovation, exploring new culinary techniques, ingredients, and presentation styles to elevate Andina's culinary offerings.

Physical Requirements:

• Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.
• Safely and effectively use all necessary tools and equipment.
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces.
• Ability to bear exposure to hot and cold environments with moderate to high noise levels.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this role.