SUMMARY The Chef de Cuisine is responsible for the day-to-day kitchen management at Juniper Preserve, overseeing the culinary operations for Iris, Bluebar, and Ghost Tree Lounge. This role includes ensuring food quality control, smooth daily operations, and maintaining the highest standards of cleanliness, safety, and sanitation.

 

Salary Range: $70,000-$75,000

 

ESSENTIAL DUTIES AND RESPONSIBILITIES

Culinary Operations & Kitchen Management Oversee all culinary operations for Iris, Bluebar, and Ghost Tree Lounge, ensuring food quality, consistency, and smooth operations. Supervise kitchen management for all outlets, including cleanliness, sanitation, equipment maintenance, and adherence to safety regulations. Monitor and maintain kitchen operations during peak service times, ensuring that quality and service remain consistent under pressure. Ensure the use of locally sourced ingredients when possible, reflecting Juniper Preserve’s commitment to sustainability and supporting local farmers and vendors. Leadership & Team Development Manage kitchen staff, providing leadership and guidance in the absence of the Executive Chef. Provide motivation, training, and professional development opportunities for kitchen staff, fostering a positive and productive working environment. Assist in recruiting and onboarding new culinary team members, ensuring they are integrated into the culture and standards of Juniper Preserve. Menu Development & Cost Control Develop menus for Iris, Bluebar, and Ghost Tree Lounge, determining food costs, pricing, and seasonal offerings. Work closely with the Executive Resort Chef and Kitchen Manager to manage food costs, identifying opportunities for operational efficiencies. Manage purchasing for all outlets, overseeing stock levels with the Kitchen Manager and ensuring inventory is maintained efficiently. Maintain inventory and ordering systems to minimize waste, with a focus on sustainability and cost control. Collaboration & Guest Experience Collaborate with the Outlets Manager and Front of House (FOH) teams to ensure seamless service and the highest guest satisfaction for Iris, Bluebar, and Ghost Tree Lounge. Work with the resort’s event team to develop and execute specialized menus for private events, weddings, and corporate retreats. Uphold the resort’s brand standards and ensure the culinary team delivers exceptional food quality that aligns with the luxury experience expected at Juniper Preserve. Strategic Planning & Long-Term Goals Report directly to the Executive Resort Chef, ensuring alignment with resort goals and standards. Collaborate with the Executive Resort Chef on long-term culinary strategy, including seasonal menu changes, guest preferences, and industry trends.   QUALIFICATIONS Proven experience as a Chef de Cuisine or similar role in a high-end, multi-outlet environment. Strong leadership skills with the ability to inspire and motivate a diverse culinary team. Exceptional culinary skills with an eye for detail and commitment to quality. Experience in menu development, pricing, and cost control. Knowledge of kitchen operations, sanitation standards, and safety regulations. Ability to collaborate across departments to achieve the best possible guest experience. Passion for sustainable sourcing and the use of seasonal ingredients. Ability to adapt to changing demands and work in a fast-paced, dynamic environment. Availability to work weekends and holidays as needed to meet business needs. Preferred Culinary degree. Knowledge of salumi and charcuterie preparations.   SKILLS Associates Degree (AA) or equivalent from a two-year college or technical school, or three years of experience managing kitchen staff of four or more, or equivalent education and experience. Experience and understanding of basic financial statements, coding, and budget standards. Knowledge and experience with sous vide cooking techniques. Basic knowledge of Google and Microsoft Office programs, including Word and Excel. High-level management skills, including coaching, counseling, and teaching staff.   CERTIFICATES, LICENSES, REGISTRATIONS Current Oregon State Food Handler Card. ServSafe certification.