Chef de Cuisine

Bullard Restaurant at the Woodlark Hotel is looking for a culinary professional to work alongside Chef Doug Adams and other corporate hospitality leaders in downtown Portland. In the role of Chef de Cuisine, you will be a hands-on mentor in the kitchen, leading all culinary operations in the day to day to create an amazing experience for our guests and our staff. The culinary program at the Woodlark includes Bullard Tavern, Abigail Hall, a lobby coffee shop featuring Roseline Coffee Roasters, and Banquets/Catering. The ability to adapt quickly, provide insight + guidance to all culinary team members is the cornerstone of this position. We are surrounded by some of the most exceptional ingredients in the world here in Oregon from local fisheries, ranches, and farms. It is integral to share these through cooking not just to our guests but through mentorship to our team. A candidate who leads with empathy, compassion, and professionalism while having fun is someone who is ideal for this role. A strong passion for cooking technique with expertise in financial reporting, labor management, and inventory control are required for the success of this role. Supervision of sanitary standards in both food storage and execution on the line through daily checks are required. As an employer we offer PTO, Health, Vision and Dental, Employer paid Life Insurance, Commuter Benefits and HSA Plans are available. This is a salaried role and pay is competitive and based on experience. This individual will possess all of the experience to get the job done, along with all the attributes to convey our vision and build our culture. Qualities and experience we are looking for: 3+ years experience leading a high volume food program Extensive knowledge of costing out menus, recipes, and dishes Strong leadership skills Ability to manage food cost efficiently Banquet and private event experience Seasonal food product knowledge Experience in dealing with staff confrontation and de-escalating any stressful situations in a calm and professional manner Working knowledge of food costs, labor costs, sales PMIX Understanding of various cooking methods Smoker experience and knowledge Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Able to create a positive and inclusive working environment Extensive knowledge in protein butchery and handling Impeccable food safety handling, organization, and food code knowledge Experience in invoicing Able to build good relationship with vendors and source top ingredients at most reasonable prices Long term vision and strong work ethic Works with sous chefs to build both personal and company goals Job Type: Full-time Salary: From $75,000.00 - $85,000.00 per year with Bonus potential Benefits: Commuter assistance Dental insurance Disability insurance Employee discount Food provided Health insurance Life insurance Paid time off Vision insurance