Chef jobs in Oregon - Page 3

Job DescriptionDescription: At Pastini, we are inspired by the farms, vineyards and waters of the Pacific Northwest, and are dedicated to serving two of life’s greatest pleasures… pasta and wine. We know that using fresh, local ingredients makes a difference to our customers and to our community. We source fresh produce, dairy, artisan breads, coffee, and meat locally and we handcraft each entree to order. Based in Portland, Oregon, our family of restaurants has blossomed and grown to eight wonderful restaurants around the State since we first opened in 2001. Pastini is excited to offer many benefits to its employees. Those listed below highlight what a high-performing Manager can expect: -Quarterly bonus opportunities plus annual anniversary bonus -401(K) with match up to 4% -Comprehensive Training, Growth and Development with Advancement Opportunities -We pay 100% of our manager's medical and dental insurance plans -Life Insurance -Electable Benefits including FLEX Spending, Disability and Vision -Free Shift Meals and Free Dining at Pastini -Annual Active Wellness Reimbursement -Annual Professional Development Reimbursement -Pay for Community Service Days -Paid Vacation and Sick Leave, plus a Floating Holiday of your choice -Your Birthday and Work Anniversary are paid vacation days Becoming a member of the Pastini family is an opportunity to become one of the very best. You will lead the development of a team, create experiences for our guests through hospitality and amazing food, and be a part of a successful business where people come first. Our positive, service oriented culture is full of opportunities for you to learn, grow professionally and inspire others to succeed. The Assistant General Manager is responsible for assisting the General Manager (GM) with the operation of a single Pastini Pastaria restaurant. This includes hiring kind, caring and friendly people who consistently execute to a high standard. The AGM is primarily responsible for the training and development of the Host Department, but also takes responsibility for the Back of House (BOH) and Front of House (FOH) hourly departments in the absence of the GM and Executive Chef and/or Kitchen Manager. The AGM also assists in all aspects of financials, the daily execution of safety, sanitation and cleanliness, quality food preparation, exceptional guest service through hospitality and driving company initiatives. The AGM is responsible for cleanliness and overseeing the repair and maintenance of the building and equipment with the partnership of the GM. The AGM is also responsible for communicating and administering all company policies, procedures and best practices, and for promoting a respectful workplace free of harassment and discrimination. The expectation is that the AGM works 45-50 hours per week, or to the needs of the business. During weeks that include key holidays, meetings, trainings, inventory, new menu or special menu roll-outs, other special events or if the restaurant is understaffed, the expectation for hours worked may increase. Exposure to all meal periods, specifically during Friday and/or Saturday dinner service weekly is required. Productive weekly overlap time with members of the management team is required. Essential Functions • Positive leadership and strong teaching skills, • Assist GM with financial responsibility, • Strong team development skills. Ability to cultivate a top-performing host team, • Excellent interpersonal communications and presentation skills, • Ability to positively influence and manage through others, • Self-motivated individual with the ability to solve complex problems, • Ability to work well and partner with others in a very team oriented environment, • Passionate about hospitality- Provides guests and team with the highest standard of service, • Ability to be flexible and gracious with change- and to drive change and growth initiatives, • Foster a positive environment with high morale and a team commitment to Core Values, • Required to have a valid OLCC Permit and Food Handler's, ServSafe or Always Food Safe Certification at all times, • Required to use own car at times and must have valid Driver License and Auto Insurance policy, • Make decisions with the best interest of the guest and our Core Values in mind, • Positive, interactive floor presence required during peak business hours include, but are not limited to: Operational Leadership: Leading the restaurant team through accountability by planning and executing successful day-to-day operations in the absence of the GM, by example and by being a role model of the standards and behaviors consistent with Pastini’s Core Values, Purpose, Goals and company culture. Training and Development: Responsible for the training and development of the host team, including assisting the GM with all other hourly employees. Ensure that hosts are paid properly, attend training workshops, and are prepared for future career opportunities. Documenting development is required by writing, delivering and taking action on performance reviews and development plans. Team Building: Recruiting, identifying talent, interviewing, hiring and on-boarding. Participating in personnel decisions regarding the host team, including transfers, promotions and terminations, and assisting the GM with all other hourly employees. Writing host schedules that meet the needs of the business so that an amazing guest experience is delivered while maintaining financial responsibility. Management: Performing administrative duties including accounting, payroll, inventory, ordering, proper cash handling, maintaining personnel files, communicating with HQ team, documenting in log book, etc. Safety and Sanitation: In partnership with the GM, regular maintenance of restaurant is required to promote cleanliness and operation of all equipment, including the interior and exterior of the building. Compliant with all local, state and federal regulations as well as Pastini expectations. Delivery of high scores from the Health Department, third party and internal inspections. Our People: Treat our employees with the same high level of respect that we give to our guests. Be a positive leader and contribute to an environment where our people can be successful and thrive. Hospitality: Generous and friendly treatment of guests, vendors and all employees of Pastini. Financial Responsibility: Maximize profitability by meeting or exceeding budgeted goals of PNL with emphasis on sales, labor and food cost. Sales: Maximize sales through accurate product knowledge, thorough training; hospitable service, developing raving fans, and providing our guests with an experience that “wows” and exceeds their expectations. Partnership with Executive Leadership Team: Open and honest communication and collaboration regarding all plans of action and execution of the business. The Assistant General Manager is expected to be adaptable to the needs of the business. They must use good judgment in every situation. Decisions must be based on service and driving business. Decisions are made by referencing Pastini resources and partnering with the General Manager or District Manager. In summary, the basic expectations of an AGM include: Financially growing the business, open and honest communication, a commitment to personal and professional development by learning and growing daily, treating people with respect, doing what you say you will do, and following the law and our policies. These must be executed with the guest and Pastini’s Core Values in mind.

Job Description Thai Specialty Chef Minimum two years of experience in Thai cuisine is required.

Job DescriptionDescription: Position Title: PELICAN GENERAL MANAGER - Siletz Bay Pelican Brewing Company Summary of the Position: The General Manager joins our leadership team in leading the vision and ensuring that the company core values are implemented throughout all operations. This position will work closely with and report to the Director of Restaurant Operations to oversee the day-to-day operations Pelican Brewing Company in one of our three restaurant locations. Key Accountabilities: will be responsible for tracking the following but not limited to • Motivate the team and consistently deliver an exceptional guest experience., • Be creative and have a willingness to adapt to new conditions or initiatives., • Instill passion for excellence in your team., • Create written SOPs to ensure consistency with quality and service in all facilities., • Develop an exemplary service culture that creates memorable experiences for guests and owners, • Work independently with little supervision while communicating progress and asking for help when necessary., • Be a leader that others desire to follow., • Recruit, train, and retain the best employees., • Build relationships with sister properties and other local businesses., • Deep commitment and understanding of exceptional guest service., • Strong Business and Financial acumen, • Expert with reports, budgets and controlling costs., • Be a People Champion, • Strong commitment to building and training the best team., • Willing to have tough conversations with all team members, • Lead, Manage, Develop, and hold accountable every member on the Management team to include the Executive Chef, • 3-5 years manager level experience in food and beverage service industry, • Working knowledge of general restaurant operations, including personnel management, food planning and preparation, purchasing, sanitation and health codes, and security, • Strong interpersonal and leadership skills, • Demonstrated ability to manage operating costs in accordance with budgets. Adventure Awaits Every day is an adventure just waiting to be discovered and explored. We are inspired by the amazing opportunities on the Oregon Coast, and we eagerly tackle new challenges each day. No reward comes without risk. We relish the vibrant and ever-changing nature of our businesses. Please read our FOC Core Values- Our Core Values are an important part of our culture and as a company, we lean on these core values to keep us always striving to do better for our community, company, and team members. As you join our team we ask that you exemplify these core values in your work. CORE VALUES Entrepreneurial Spirit. Is a mindset. It’s an attitude and approach to thinking that actively seeks out opportunity rather than waiting to adapt to change. We are passionate about making things better today than they were yesterday. Generosity. Be a giver not a taker. It is a readiness to give more of ourselves than is expected. Be generous of spirit—assume good intent in all interactions. Humility. It’s about all of us--guests, customers, employees, shareholders, and communities. Our motivation is creating the best outcome and not letting our individual egos get in the way. We do what is required on any given day and no job is beneath us. Agility. Able to quickly analyze and take action. Nimble and able to continuously adapt to changing circumstances while always keeping the end goal in mind. Empathy. Understand the feelings and experiences of others so that you can share their point of view. Look at situations through the eyes of others to understand their challenges and roadblocks. This creates win-win opportunities for our guests, teams, and communities. Optimism. You can if you think you can. Hopefulness and confidence about the future especially when faced with challenges. It is a way of life and thinking that accentuates the positives. Finding the magic and believing that amazing is possible. Tenacity. Persistence and determination. Always finding a way to do what you said you were going to do. Blowing through the roadblocks and never giving up. Total success through uncompromising excellence-no excuses. Requirements: • Able to work on your feet for at least 9 hours., • Must be able to lift, handle, and carry food, supply, small wares, equipment, and paper goods at a minimum of 25 pounds constantly, and up to 50 pounds occasionally., • Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment, as well as to work the line during service periods., • Must be able to work nights, weekends, and Holidays, • Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust, and smoke. Compensation details: 70000-75000 Yearly Salary PI36b9d83883c0-25405-38713028