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|Company Name:||BCR, Bruce Carey Restaurants|
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|This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.|
|Position Description:||"Portland, Oregon is America's new food Eden, a confluence of every fertile trend in contemporary gastronomy." TIME Magazine, Nov. 17, 2010|
For the last ten years Bluehour Restaurant has been a leading player in this burgeoning restaurant scene, and now we have an opportunity to take it to the next level with a new executive chef.
This busy 160 seat restaurant designed by Brad Cloepfil of Allied Works Architecture, has an elegant, modern dining room, cafe, bar and lounge, and an additional 60 seat private dining room. The kitchen facility is well planned and efficient. We serve lunch, dinner and Sunday brunch. We have a solid, professional staff in place including dedicated front-of-house managers and very talented, hard-working sous and pastry chefs.
The new executive chef will work with our established modern French-Mediterranean menu (view at www.bluehouronline.com) until new dishes win enough favor to replace what we are currently doing. This conservative approach to change is underscored with a wish for a creative new vision and fresh direction for our venerable kitchen.
Please reply with a cover letter and resume. Bruce Carey will respond if you possess the qualifications and experience suited for this high-profile, executive chef position. To all others: thank you for your interest.
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|Company Profile:||A unique family of four distinct fine-dining restaurants in Portland, and a management company for others. |
Restaurants in our group include Bluehour, Saucebox, 23Hoyt, Clarklewis and soon, Via Tribunali.
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|Job Profile: |
|Position: ||Executive Chef|
|Start Date: ||Negotiable|
|Job Category: ||Restaurant - Fine Dining|
|Job Type: ||Full-time|
|Experience: ||5 years|
|Education: ||Commensurate experience|
|Job Location(s): ||Oregon|
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