The Chef is accountable for overall success of the daily food & beverage operations at The Setting Inn Willamette Valley. This position exhibits culinary talents by personally performing tasks while leading and managing all food related functions while supervising all kitchen areas to ensure a consistent, high-quality product is produced.

The Chef is in charge of ordering supplies and raw food materials, making sure there is enough product for day-to-day operations. The Chef also handles paperwork, reporting to the Inn Manager and owners on sales and orders. If applicable, the Chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews.

The position reports directly to Ironwave Hospitality management.

This position has no supervisory responsibilities.

This position is responsible for all front of house and back of house food & beverage operations at The Setting Inn Willamette Valley.

Overall Scope:

- Develop and execute the food & beverage program for the hotel including:

o The breakfast offering (fresh continental breakfast served Wednesday through Sundays with pre-packaged box breakfast served Monday and Tuesdays).

o Weekend dinner offerings (available Thursday through Sunday evenings).

o Special events and buyout event food & beverage offerings.

- Review and place orders for ingredients and materials needed on-site while monitoring costs compared to budget to stay within budget.

- Draft and review verbiage describing the offerings for use in menus, collateral, website, etc.

- Maintain and clean on-site kitchen areas.

- Communicate with vendors to order necessary equipment, support, etc to execute events effectively and efficiently.

- Work with the team to maintain the on-site herb and vegetable garden.

- Achieve and exceed goals including performance goals, budget goals, team goals, etc.

- Communicate with guests regarding food & beverage events including menus, rentals, etc.

- Work with on-site hotel staff to execute events and offerings.

- Ensure satisfaction and food standards are achieved.

- Attend and participate in all pertinent meetings.

Culinary Standards and Responsibilities:

- Prepare food items and executing requests based on required specifications.

- Manage kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.

- Estimate daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

- Develop, design, and create new applications, ideas, relationships, systems, or products, including artistic contributions.

- Assist in determining how food should be presented and creates decorative food displays.

- Maintain purchasing, receiving and food storage standards.

- Ensure compliance with food handling and sanitation standards.

- Recognize superior quality products, presentations, and flavor.

- Ensure compliance with all applicable laws and regulations.

- Follow proper handling and right temperature of all food products.

- Operate and maintain all department equipment and reports malfunctions.

- Check the quality of raw and cooked food products to ensure that standards are met.

- Build a rapport with ownership by partnering closely with them and work to understand their priorities and exceed their expectations.

- Maintain a solid standing in the local community on behalf of The Setting Inn and The Setting Wines.

- Stay up to date on local county and statewide or countywide pandemic operating guidelines to ensure the project is in compliance with any active regulations.

- Ensure policy development and documentation including the preparation of standard operating procedures (SOPs) to ensure team has solid foundation to execute duties at the property.

- Be able to read, write, and verbally communicate effectively and professionally in English with associates, guests, and ownership.

- Train employees in safety procedures.

Financial Review and Goals

- Prepare food & beverage budget including anticipated topline revenues and expenses to execute the food & beverage offerings at the hotel.

Ensure Exceptional Customer Service:

- Provide services that are above and beyond for customer satisfaction and retention.

- Manage day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

- Set a positive example for guest relations.

- Empower fellow employees to provide excellent customer service.

- Interact with guests to obtain feedback on product quality and service levels.

- Handle guest problems and complaints.

- Improve service experience by communicating and assisting individuals to understand guest needs.

- Brings issues to the attention of the property manager if they arise.

- Utilize interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

- Encourage and build mutual trust, respect, and cooperation among team members.

- Serve as a role model to demonstrate appropriate behaviors.

- Establish and maintain open, collaborative relationships with employees and ensures employees do the same within the team.

- Ensure property policies are administered fairly and consistently.

- Strong verbal and written English skills.

- Dress appropriately for the job with the required attire and/or uniform and maintain proper personal hygiene (refer to Employee Handbook for more information).

- Be self-motivated and have the ability to inspire, motivate and lead others.

- Proficient planning and organizational skills.

- Knowledge of basic computer skills and computer accounting programs.

- Flexible and happy to work shifts as required to manage the business to the expectations of the owner.

- Work independently with general supervision; learn and interpret laws, rules, regulations, and policies and apply them to specific cases with good judgment.

- Perform analytical studies and draw sound conclusions; communicate effectively both orally and in writing.

- Maintain cooperative working relationships; demonstrate sensitivity to, and respect for, a diverse population.

- Have knowledge and skills of generally accepted Hotel policies and procedures.

- Be able to lift approximately 30 pounds of supplies when needed.

Other duties from time to time as assigned as needed. Hotel management retains the discretion to add or change the duties of the position at any time.

This is a full-time position to be compensated on an hourly basis with benefits offered. Rate is depending upon experience.

Job Type: Full-time

Pay: From $25.00 per hour

Benefits:

• Health insurance
• Paid time off

Experience level:

• 2 years
• 3 years
• 4 years
• 5 years

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Every weekend

Education:

• High school or equivalent (Preferred)

Experience:

• Chef: 2 years (Required)

Work Location: In person