Event bartender Jobs in Gresham, OR

Description

The Springs at Happy Valley seeks an Executive Chef with a blend of culinary talent and leadership/management skills. In our effort to provide dynamic and excellent customer service to our residents and families, we recognize that high-quality food and dining service is a top priority. The Executive Chef is responsible for working hand in hand with our Food and Beverage Director to:

• Set a superior standard for the provision of a high-quality dining experience
• Launch company-standard menus in an efficient and timely manner
• Cater special events as needed
• Ensure meal and event presentations are consistent, prompt, and appetizing
• Plan & purchase all food items necessary to prepare meals according to the current menu
• Effectively, dynamically, and professionally lead a kitchen staff by inspiring their confidence and motivating them to consistently perform their duties according to the highest standards
• Support the dining team in a professional manner, providing an environment for employees where they consistently feel valued and respected
• Make sure all back-of-house personnel are properly trained
• Assure consistent coverage of shifts as needed
• Adhere to food sanitation and storage policies and procedures
• Assure adherence to food, supply, and labor budgets
• Upholding and modeling company values - we care about doing the right thing

The right candidate has serious commitment to staff development, flavorful food, plate presentation, and has a high degree of accountability to the residents we serve. We offer a beautiful work environment, friendly, dedicated co-workers, a great schedule and benefits, and a solid career opportunity.

The Executive Chef is responsible for working hand in hand with our Food and Beverage Director to support the dining team professionally, create varied menus for several styles of service, cater special events as well as set a superior standard for the provision of a high-quality dining experience.

WHO ARE WE LOOKING FOR?

• Experience in the hospitality / health service food service industry, preferred cooking competency and knowledge of international and domestic cuisines
• Experience with computer programs (Microsoft Excel, Microsoft Word, Outlook)
• Have a knowledge of menu writing, costing, and wage control
• Have practical and theoretical background in all kitchens
• Have an effective leadership style, a positive outgoing personality, and effective listening skills

Additional Information: All your information will be kept confidential according to EEO guidelines.