Chef De Cuisine at Grounded Hospitality

McMinnville, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Jan, 26

Salary

0.0

Posted On

01 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, Menu Development, Staff Training, Event Planning, Communication Skills, Problem Solving, Conflict Management, Organizational Skills, Attention to Detail, Food Safety, Customer Service, Team Leadership, Flexibility, Time Management, Microsoft Office, Wine Knowledge

Industry

Hospitality

Description

Description Grounded Table is a wine country restaurant and pub sharing food with heart in historic downtown McMinnville, Oregon. The light-filled space is warm and approachable, welcoming locals and tourists for casual meals and special celebrations. The restaurant menus draw inspiration from the seasons and thoughtfully sourced ingredients, many of which are from our Tabula Rasa Farms, and other provisioners using sustainable practices like regenerative farming and small-batch craft. Loving intention is at the heart of the dining experience, always celebrating the work of exceptional purveyors in the Willamette Valley and beyond. Grounded Table and its founding farm are part of The Ground, a collection of destinations and experiences rooted in a philosophy of conscious, loving hospitality in service to all species. Job Summary: The Chef de Cuisine is responsible for the management of shared kitchen operations for Grounded Table and The Pub. The CDC hires, trains, and schedules BoH staff, facilitates the smooth operation of the kitchen, and develops menu direction and menu item recipes. The CDC works closely with the General Manager, Chief Culinary Officer and The Ground’s executive leadership team in the positive promotion of Grounded Table and favorably represents Grounded Table and The Ground with guests and within the community. Duties/Responsibilities: Responsible for the selection, training, scheduling and performance management of the Culinary Team Oversees the daily activities of the kitchen. Works closely with the Chief Culinary Officer and General Manager in conjunction with special and catered events. Attends meetings to discuss upcoming events and review contracts daily. Facilitates monthly department meetings. Manages division activities through Food and Beverage Team, ensuring guest’s expectations are exceeded. Maintains efficient operations, and adherence to established safety and quality standards. Ensures safe work environment, immediately reporting unsafe conditions or equipment. Develops all menus with the approval of the Culinary Director, General Manager and Director of Hospitality. Works with the General Manager and Event Sales team to develop creative event themes. Supports catering and planning with creating events. Maintains on-going communication with all departments and ensures all staff members are informed of updates, changes and/or problematic situations. Responds to internal and external inquiries and complaints and maintains favorable guest and employee relations. Protects company assets by establishing and ensuring adherence to security standards. Audits kitchen payroll on a daily basis. Completes monthly food inventories. Assures that the team exceeds guest’s expectations by being responsive, engaged and following-through on all requests. Assures that all administrative tasks related to the position are completed in a timely, accurate and efficient manner. Strives to deliver exceptional products and service. Demonstrates behaviors consistent with Grounded Table & The Ground’s values and mission. Requirements Required Skills/Abilities: The ability to read, write and speak English fluently is required to analyze, and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals, technical journals, financial reports and legal documents. Must possess excellent business communication skills (both written and verbal) in order to respond effectively to sensitive inquiries or complaints; and to make effective presentations to management, employees, and/or public groups. The ability to handle issues with integrity and confidentiality. Ability to calculate and apply concepts of basic algebra and geometry. The ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists and the ability to interpret instructions furnished in written, oral, diagram or schedule form is required to successfully perform the essential duties described above. Ability to manage according to employment and industry-relevant laws. Must possess previous food and wine experience, and a working knowledge of restaurant equipment. To successfully perform the duties described, conflict management and negotiation skills are required. Must be flexible and able to perform multiple tasks, work in stressful situations with shifting priorities. Must be familiar with Microsoft Word, Excel, Outlook and other computer programs. Excellent people skills Have a professional, friendly, and enthusiastic demeanor. Be detail-oriented, and have exceptional organizational skills. Be reliable and punctual. Education and Experience: Bachelor’s Degree (BA) from four-year College or university, or five to six years related experience and/or training; or equivalent combination of education and experience. Necessary State Food Handler’s License(s) Benefits: Benefits include PTO, health, vision, dental, life insurance, 401(k) for qualifying employees. Employee perks: 20% discount at Ground entities (includes Source Farms, Grounded Table, Grounded Body) About The Ground The Ground is a hospitality business based in beautiful Willamette Valley that exists to realize human potential in harmony with the planet. It is an evolving collection of experiences and destinations rooted in conscious, loving hospitality in service to all with a philosophy of belonging that comes to life through regenerative agriculture, food, accommodations, revitalizing wellness experiences, and engaging programs & events. The Ground is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. If you’re interested in this role, but your experience doesn’t align perfectly with every qualification in the job description, we still encourage you to apply. You may just be the right candidate for this or other roles at The Ground.

Responsibilities

The Chef de Cuisine manages kitchen operations, including hiring, training, and scheduling staff, while developing menu direction and recipes. They work closely with management to ensure smooth operations and exceptional guest experiences.