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.
-Comply with Standards of Service and assists in assuring the same from all kitchen employees.
-Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.
-Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
-Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.
-Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
-In conjunction with the Executive Chef & Executive Sous Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.
-Establish and require strict adherence to health department and hotel sanitation and food handling guidelines
-In conjunction with the Executive Chef and Executive Sous Chef, develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.
-The Sous Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems
-Maintain effective working relationship with food and beverage management, staff and hotel departments.
-Complete daily food orders based upon scheduled banquet events and projected levels of business.
-Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
-Intermediate understanding of professional cooking and knife handling skills.
-Understanding and knowledge of safety, sanitation and food handling procedures.
-Professional communication skills are required. -Ability to take direction. -Ability to work in a team environment. -Ability to work calmly and effectively under pressure. -Must have problem solving abilities, be self-motivated and organized. -Commitment to quality service, and food and beverage knowledge.
License/Qualifications: -Food Handlers permit required. -Must be able to work nights, weekends and some holidays. -Must be able to speak, read and understand basic cooking directions.
Northview Oregon Resorts (NVOR) is made up of three incredible destination resorts, Brasada Ranch, Eagle Crest Resort and Running Y Ranch, spread over beautiful Central and Southern Oregon. Northview Oregon Resorts is part of Northview Hotel Group, which owns multiple properties throughout the US and is growing. Brasada Ranch, located in Powell Butte Oregon just outside Bend Oregon, is Central Oregon?s only Preferred Hotel and Resort and one of the finest resorts in the Pacific Northwest. Featuring 1,800 acres, 8 luxurious ranch house suites and 42 two and three-bedroom cabins, 10,000sf of meeting space, championship golf course, spa, 17,000sf athletic center and world-class equestrian center and several dining facilities. Eagle Crest Resort, located in Redmond, Oregon, was established in 1985 and has a long history of providing value and family focused vacation experiences. Featuring 1,700 acres, the 100-room Lodge at Eagle Crest, a Holiday Inn Resort, 75 vacation rentals, 10,000sf of meeting space, three golf courses, three full-service sport centers, and equestrian facilities. Running Y Ranch, located in Klamath Falls Oregon, is Southern Oregon?s only full-service destination resort. Featuring 3,600 acres along the shores of Upper Klamath Lake, the 100-room Lodge at Running Y Ranch, a Holiday Inn Resort, 35 vacation rentals, 8,200sf of meeting space, the only Arnold Palmer designed golf course in Oregon (ranked #9 in Oregon by GolfWEEK), full-service sport center, and some of the finest fly fishing and birding in the country, $3m was invested into the resort in 2011. All of the guestrooms in the Lodge have been fully renovated and a new restaurant has opened within the Lodge.