Hiring Chef de Cuisine

A small restaurant in downtown Corvallis is seeking a passionate leader (Chef de Cuisine) to oversee kitchen operations, ensuring high-quality food, efficiency, and adherence to brand standards. This role involves menu planning, food preparation, inventory management, sanitation, and staff training while delivering an exceptional dining experience.

Hours: 40 hours

Compensation: hourly or salary, depending on experience

Key Responsibilities: subject to change & not limited to:

Kitchen Leadership: Lead, train, and mentor staff, ensuring smooth operations and adherence to standards.

Menu Development: Innovate and maintain consistency in Mediterranean-Italian cuisine using Pacific Northwest ingredients.

Food Prep & Quality Control: Ensure proper cooking methods, presentation, and portioning.

Inventory & Cost Control: Manage orders, minimize waste, and maintain a 28% food cost.

Compliance & Safety: Enforce health regulations, cleanliness, and equipment maintenance.

Collaboration & Customer Experience: Work with FOH, management, and customers to enhance dining satisfaction.

Training & Development: Coach kitchen staff to improve skills and foster growth.

Administrative & Financial Oversight: Maintain budgets, documentation, and compliance records.

Benefits: subject to change & not limited to:

5 days (40 hours) paid vacation & sick leave

Daily meal credit & shift drink

Please email your resume, cover letter, and references. We look forward to meeting you!