SUMMARY
The Assistant Chef assists the Executive Chef in the direct supervision of culinary staff, food production, scheduling, training, and maintaining quality standards and food cost control. The goal is to create high-quality food products while managing kitchen operations efficiently.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Food Preparation & Quality Control:

Oversee and manage food preparation for a specific area of the kitchen (restaurant line, banquets, shifts, and all outlets, GOG, Trailhead, Ghost Tree), ensuring consistently high-quality food production. Adhere to established control procedures for cost and quality, including food production charts, standardized recipes, and food costing sheets. Ensure all recipes are followed consistently and prepare menu items accurately. Assist in menu development, collaborating with the Executive Chef to create and update menus that meet Juniper Preserve’s standards and guest preferences.

Inventory & Equipment Management:

Manage inventory, monitor and control monthly inventory, order supplies, and efficiently manage food costs. Monitor and check the maintenance of all kitchen equipment daily to ensure functionality and safety. Maintain and direct a quality sanitation program.

Team Leadership & Staff Management:

Assign duties to kitchen staff for efficient operation, ensuring high performance and smooth workflow. Train and supervise staff in the proper preparation of menu items and operation of kitchen equipment. Assist in developing ongoing training programs to improve kitchen skills. Assist the Manager in interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining kitchen staff. Address complaints and resolve kitchen-related problems. Demonstrate strong management skills, including coaching, counseling, and teaching staff. Food Storage & Safety Compliance: Ensure proper receiving, storage (including temperature settings), and rotation of food products to comply with health department regulations. Oversee the implementation of safe food handling and storage practices in compliance with safety standards.

Operational Support & Flexibility:

Assist in achieving budgetary objectives for the Food & Beverage department. Maintain professional standards at Juniper Preserve, including personal appearance, interactions with members, associates, and guests, and communication. Maintain a positive attitude and adaptability to take on new tasks as assigned by the Executive Chef. Provides support and actively participates in inventory management, WISK invoice scanning and entries, Concur expense reporting, scheduling, and other administrative tasks essential to the culinary department. Assume leadership responsibilities in the absence of the Executive Chef, ensuring seamless kitchen operations. Availability to work weekends and holidays as needed to meet business needs. Support Food & Beverage teams by providing assistance in various areas as needed to ensure smooth operations. 

QUALIFICATIONS
Required

Ability to pass a drug test and pre-employment criminal background check. Strong mathematical skills for probability, ratios, percentages, and practical applications. Ability to interpret written, oral, or diagram instructions and solve problems in variable situations. Must be well-groomed and dressed in a company-approved uniform at all times. Hazards include cuts from broken glass and metal cans, burns, slipping, and tripping. Strong communication skills, with the ability to hear clearly amidst loud background noise. Ability to stand for long periods and engage in physical movement, including bending, reaching, lifting, and stirring. Ability to taste and assess food products for quality. Ability to collaborate with front-of-house staff to meet guest expectations and resolve food-related issues. 

SKILLS
Required

Culinary degree from an accredited technical school or equivalent 3-5 years of experience in kitchen management in a casual upscale restaurant. High School Diploma required. Knowledge and experience in Sous Vide cooking techniques. Basic knowledge of Google and Microsoft Office (Word and Excel).

Preferred:

Knowledge of Salumi and Charcuterie preparations. Experience in a luxury resort setting. 

Preferred

Knowledge in Salumi and Charcuterie preparations
 

SUPERVISORY DUTIES

Demonstrate effective leadership to oversee kitchen operations and mentor culinary team members. Provide training and guidance to kitchen staff, fostering professional development and ensuring a high level of competence. Assume kitchen leadership responsibilities in the absence of the Executive Chef, ensuring an efficient and smooth workflow.

CERTIFICATES, LICENSES, REGISTRATIONS

Must maintain current Oregon State Food Handler Card
  ServSafe certification preferred.