Job Description

Job Description

Job Description

The Allison Inn & Spa is Oregon Wine Country's first full service luxury resort in the heart of the Willamette Valley.

Meetings & Events at The Allison Inn & Spa has elegant, dedicated function space in the west wing. Reflecting the bounty of the Willamette Valley, our seasoned culinary team at JORY delivers an array of elegant foods featuring seasonal catering menus.

At The Allison Inn & Spa our working philosophy is a commitment to strive for excellence in all we do. We are a passionate and empowered team, inspired by the bounty and warmth of our surroundings and community, genuinely dedicated to providing excellent service and meaningful memories for our guests. Join us as we strive for excellence.

Duties and Responsibilities

• Ready to take “Garden to Table” dining to the next level? The Allison Inn & Spa – a privately owned 85 room Inn- is looking for an experienced Executive Sous Chef to help grow our banquet culinary operations.
• We operate a 1.5-acre garden where we grow about 150 different varieties of vegetables, fruits, herbs and flowers for use in our restaurant, banquets, and spa as well as maintain a handful of beehives for our annual honey harvests. Our kitchen is a scratch kitchen that runs in-house programs for baking, pastry, charcuterie, butchery, and preservation.
• This position will be responsible primarily for banquet operations as well as supporting restaurant services when needed.
• Position will be responsible for Scheduling, ordering, labor and inventory management and execution of all services and events.
• Flexibility and adaptability is key. Our menus change frequently as we adapt to the ever-changing availability of produce and regional bounty of our garden, orchards, & farms.
• Off-site catering with local partners and in our chef’s garden will occur seasonally.
• Working closely with our sales team on client custom menus, dietary requests and event requests require a team focused management style.

Job Skills/Requirements/Qualifications

• Minimum of 4 years’ experience as a Sous Chef, Chef de Cuisine, or Banquet Chef in a multi-venue environment and degree in culinary arts/hospitality preferred.
• Strong ability in using Microsoft Office
• Ability to manage multiple tasks at once.
• Experience in menu development and utilization of seasonal produce.
• Dedicated to the highest standards of food service without compromise.
• Candidates must be driven, organized, motivated, and creative.
• Must possess a strong culinary foundation and have experience leading a team.
• Outstanding leadership and communication skills are a must.
• Exceptional organizational skills, and ability to think through processes from an analytical standpoint.
• Experience with farm to table cuisine preferred.
• Ability to work a flexible schedule to include weekends, evenings, and holidays.
• Ability to effectively communicate with all team members and management personnel
• An enthusiastic, positive demeanor and desire to provide exceptional guest service.
• Must have a current Oregon Food Handlers Card.
• Successfully pass a pre-employment background investigation.
• Successfully pass a pre-employment drug screen.

Equipment/Tools Utilized

• Wood burning grill and rotisserie
• Sous vide
• Meat slicers and choppers
• All manner of sharp knives and cutting implements
• Deep fryer
• Tilting braziers
• Steam jacketed kettles
• Hot oven, griddles, French top, sauté burners.

Working Conditions/Physical Requirements/Expected Work Hours

• The work environment can be loud and busy. Ability to work indoor and outdoor events. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.
• The team member is required to stand for long periods as well as walk, bend and stoop.
• Requires working taste buds; ability to smell; ability to feel with fingers; and visually inspect, including close and distance vision.
• Requires the ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.
• Able to lift heavy boxes of produce, dry goods etc. Regularly lift up to 50 lbs. safely.
• This position regularly requires long hours and weekend work

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