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 Executive Chef at Andina, you will be leading 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:

• Work Days: Tuesday - Saturday
• Work Hours: 50 hours/week
• Total Compensation: $85,000 - $95,000 per annum
• Benefits: 75% Employer PaidMedical 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 an Executive Chef, Chef De Cuisine, Kitchen Manager, Executive Sous Chef, or equivalent level.
• Proficiency in Spanish and/or willingness and ability to lead a bilingual team.
• Professional, warm, and hospitable communication skills.
• Collaborative, motivational, and positive leadership style.
• Exceptional organizational, task, and time management skills.
• Demonstrated knowledge of current restaurant industry trends.
• Strong knowledge of local, state, and federal food sanitation regulations.
• Demonstrated experience in financial operations, COGS control, and labor management.
• Familiarity with Tock, Google Calendar, Triple Seat, and other applicable software and applications.
• Food handler's card and OLCC certification.

Day-to-Day: As the Executive Chef at Andina, you will lead our culinary operations with a passion and commitment to our core values. This role demands an eager readiness and ability to train, develop, and inspire every member of the kitchen team, and to be present in the kitchen during peak hours to ensure quality of execution, cost controls, and optimal BOH performance. Areas of responsibility and essential duties will include:
Leadership and Culture:

• Fostering a respectful workplace, empowering the team to work with the highest level of effectiveness and efficiency.
• Inspiring cooks, sous chefs, and kitchen team members, serving as a role model and mentor.
• Developing and mentoring sous chefs and the culinary team as part of the Culinary Program.
• Hiring, onboarding, managing, and providing continuous education for the culinary team.

Operational Excellence:

• Demonstrating an ownership mentality, ensuring the kitchen operates efficiently during peak hours, maintaining high-quality standards, and taking responsibility for the overall success of the kitchen operations.
• Conducting regular inspections to ensure the expected level of quality in food preparation and presentation.
• Prioritizing, organizing, and multitasking in a dynamic and fast-paced environment.

Financial Management:

• Ensuring compliance with financial goals, including monitoring food cost, back-of-house labor, and inventory controls.
• Implementing cost-saving measures without compromising quality.

Education and Knowledge Sharing:

• Sharing knowledge of Peruvian culture, history, and cuisine with the culinary team.
• Staying abreast of industry trends and share valuable insights with the team.
• Encouraging a culture of continuous learning and development, and providing ongoing culinary education to team members.

Brand Ambassadorship:

• Representing the restaurant at public events, fostering positive relationships with the community.
• Engaging with local and national culinary trends.

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.
• 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 the restaurant'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 nimble to meet business demands and industry changes.
• Encouraging a culture of innovation, exploring new culinary techniques, ingredients, and presentation styles.

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, uneven and slick surfaces.
• Ability to bear exposure to hot and cold environments with moderate to high noise level.

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