The Dundee Bistro in Dundee, OR is seeking a dynamic and experienced Executive Chef to join our team in Oregon wine country. Since 1999, this iconic restaurant pioneered Willamette Valley Cuisine in the heart of this popular and prestigious wine region. This is a high-profile position with publicity opportunities and professional growth. Show us your culinary creativity, cost management expertise, labor control skills and critical thinking to take this casual, yet refined dining experience into a new decade of fine food and wine. Our ideal candidate has integrity, creativity, and a comprehensive business acumen with excellent communication and team building skills. Must have a love of high-quality ingredients for simple but delicious wine friendly dishes, along with an eye for beautiful presentation. Experience with Italian/European Bistro style cuisine preferred.
Job Summary
To execute the vision on behalf of the restaurant owners for The Dundee Bistro, managing its food quality and presentation, creativity, labor control, community relations and overall wellness of the company. This is a high-profile position with travel perks, publicity opportunities and professional growth. Confidence in menu planning, strong communication skills and attention to details are imperative. This is a hands-on position where working the line and strong leadership abilities are necessary through demonstration and action in addition to excellent communication skills.

Basic responsibilities and qualifications

• Train and develop chefs to company standards.
• Create new dishes and menus in accordance with business needs.
• Anticipate ingredient needs and arrange re-stock accordingly.
• Ensure a productive kitchen flow that upholds business standards.
• Experience working as a sous chef or chef.
• High familiarity with kitchen equipment, processes, and health and safety guidelines.
• Able to delegate tasks effectively and assist when needed.
• Adaptable to high traffic and kitchen volume.
• Work with agility and stamina with the ability to lift a minimum of 50 pounds.

Responsibilities & Duties

These responsibilities and duties are examples of expectations and are not comprehensive to the multiple management activities this position entails.

• Ensure that the menu at The Dundee Bistro is current with cooking trends, utilizes best practices, and most importantly, utilize local growers for fresh produce, fruit, etc. to complement Oregon wines.
• Plan and direct food preparation and all culinary activities. Modify menus or create new ones that meet quality standards, that are seasonal, focusing on fresh local ingredients, using organic whenever possible.
• Oversee final touches or visually supervise to outgoing plates; approve all new dishes created by staff; provide regular menu development sessions with key staff.
• Estimate and hit food and labor cost margins. Determine areas of greater profitability. Enable financial goals (or objectives for success) by providing standards, metrics and tools to achieve food and beverage cost of sales, including inventory processes.
• Ensure kitchen maintenance and cleanliness on a regular schedule. Arrange for equipment purchases, repairs and annual service.
• Perform administrative duties such as managing invoices from vendors, food suppliers; keep time and payroll records/submit with HR; keep standard operating manual up to date (recipes with photos for sous chef and staff to follow); Comply with nutrition and sanitation regulations and safety standards.
• Provide leadership, development, support and motivation for salaried and hourly team members. Through effective communication and delegation of responsibilities, encourage growth and provide cross training throughout the kitchen. Follow through with close communication between the kitchen and front of the house management regarding procedures, expectations and cooperation.
• Utilize and be proficient in various computer software programs required for scheduling, inventory, menu development, and accounting.
• Maintain a positive approach with professionalism amongst coworkers, vendors and guests.
• Oversee food quality control of food. Identify, drive and monitor consistent culinary and beverage standards. Conduct taste tests, menu reviews and solicit guest and employee feedback to ensure the highest quality and unique culinary experiences.
• Build effective partnerships within the community to leverage publicity efforts, improve talent pool and increase revenue growth. Oversee concept proposals, project plans and timelines through effective influence and collaboration with owners.
• Oversee the product development in conjunction with GM/Owners for The Dundee Bistro for retail and e-commerce that will increase revenue and further enhance the brand for local and tourist guests.

Compensation:

• Competitive Salary based on experience.
• Plus commission on Kitchen Food and BOH Labor Costs.

Benefits:

• Medical Coverage stipend as part of the overall compensation package if needed.
• 2 weeks PTO/year worked.
• 401K contributions on review (Held by owners).

Essential Functions/Schedule:

• Frequent walking/standing for periods of time.
• Ability to reach, lift and carry up to 50 pounds.

Interested candidates please provide resume and cover letter with references.

• We are an Equal Opportunity Employer.

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Basic responsibilities and qualifications

• Train and develop chefs to company standards.
• Create new dishes and menus in accordance with business needs.
• Anticipate ingredient needs and arrange re-stock accordingly.
• Ensure a productive kitchen flow that upholds business standards.
• Experience working as a sous chef or chef.
• High familiarity with kitchen equipment, processes, and health and safety guidelines.
• Able to delegate tasks effectively and assist when needed.
• Adaptable to high traffic and kitchen volume.
• Work with agility and stamina with the ability to lift a minimum of 50 pounds

These responsibilities and duties are examples of expectations and are not comprehensive to the multiple management activities this position entails.

• Ensure that the menu at The Dundee Bistro is current with cooking trends, utilizes best practices, and most importantly, utilize local growers for fresh produce, fruit, etc. to complement Oregon wines.
• Plan and direct food preparation and all culinary activities. Modify menus or create new ones that meet quality standards, that are seasonal, focusing on fresh local ingredients, using organic whenever possible.
• Oversee final touches or visually supervise to outgoing plates; approve all new dishes created by staff; provide regular menu development sessions with key staff.
• Estimate and hit food and labor cost margins. Determine areas of greater profitability. Enable financial goals (or objectives for success) by providing standards, metrics and tools to achieve food and beverage cost of sales, including inventory processes.
• Ensure kitchen maintenance and cleanliness on a regular schedule. Arrange for equipment purchases, repairs and annual service.
• Perform administrative duties such as managing invoices from vendors, food suppliers; keep time and payroll records/submit with HR; keep standard operating manual up to date (recipes with photos for sous chef and staff to follow); Comply with nutrition and sanitation regulations and safety standards.
• Provide leadership, development, support and motivation for salaried and hourly team members. Through effective communication and delegation of responsibilities, encourage growth and provide cross training throughout the kitchen. Follow through with close communication between the kitchen and front of the house management regarding procedures, expectations and cooperation.
• Utilize and be proficient in various computer software programs required for scheduling, inventory, menu development, and accounting.
• Maintain a positive approach with professionalism amongst coworkers, vendors and guests.
• Oversee food quality control of food. Identify, drive and monitor consistent culinary and beverage standards. Conduct taste tests, menu reviews and solicit guest and employee feedback to ensure the highest quality and unique culinary experiences.
• Build effective partnerships within the community to leverage publicity efforts, improve talent pool and increase revenue growth. Oversee concept proposals, project plans and timelines through effective influence and collaboration with owners.
• Oversee the product development in conjunction with GM/Owners for The Dundee Bistro for retail and e-commerce that will increase revenue and further enhance the brand for local and tourist guests

Essential Functions/Schedule:

• Frequent walking/standing for periods of time.
• Ability to reach, lift and carry up to 50 pounds