Restaurant and Catering Chef

Company: Tillamook Creamery
Location: Tillamook
Posted on: April 22, 2024

Job Description:

Restaurant and Catering Chef
Come join the Tillamook Team where our philosophy is
Do Right By Every Bite.
As an independent farmer-owned cooperative, we have been guided by good, honest values since 1909. We believe in putting quality over profit, natural over artificial, and that hard work can never be outsmarted. We re taking a stand for real food, because everyone deserves better.
We invite members of all diverse communities to join our workforce. At Tillamook, we believe that inclusion and diversity are central to our cultural strategy. In order to achieve our growth ambition and compete and win in the marketplace, we believe we make better decisions and build stronger teams when we invite and rely on diverse perspectives, thoughts, backgrounds and cultures into our work and to fuel our innovation and growth. To us this means creating a climate of inclusion where all employees feel valued and a sense of belonging. We believe this will make us a better consumer brand and employer.
About you:
What does real food mean to you? Is your favorite dish a cheesy casserole? Perhaps a decadent and indulgent ice cream? Either way, your identification with food is important to us. People who fit well here at Tillamook have a commitment to quality in everything they do. Our team members understand our vision, contribute to our mission, thrive on innovative thinking, hard work and good, honest values.
About us:
Our team members understand our vision, contribute to our mission, thrive on innovative thinking, hard work and good, honest values. We live by these shared values: We are Good Stewards, We believe in Uncompromising Quality, We work as One Team, We Play to Win, and We Genuinely Care for each other.
What you will do:
The Creamery Restaurant and Catering Chef
is responsible for the kitchen operations of the Tillamook Creamery Visitor Center. With approximately 1 million visitors per year, the Tillamook Creamery is one of Oregon s top tourist attractions and is the focal point of the iconic Tillamook brand. As a signature experience to the Visitor Center, the Restaurant and Catering Chef is responsible for ensuring the brand is well represented through the culinary offerings of the restaurant and event catering of the Creamery.
In addition, this role is charged with implementing business strategies to enable current goals that bring the brand to life through the menus offered at the Creamery in partnership with the TCCA Corporate Executive Chef. They are responsible for financial goals and oversee product ordering, inventory management, menu costing and pricing for the Creamery kitchens. The Restaurant and Catering Chef motivates and coaches her/his team to provide well-presented, delicious, and brand-elevating culinary dishes consistently to every guest as well as optimizing ticket times and ensuring an efficient back of house operation.
The Restaurant and Catering Chef must ensure that Tillamook s 5 shared values are integrated into daily lives at work, fostering a culture of inclusion, creating space for each and every employee to feel a sense of belonging and can contribute to their fullest potential.
Management Responsibilities include but not limited to the following:
Holding employees accountable for performing their daily duties and demonstrating appropriate workplace behaviors; providing continuous feedback, coaching, and timely effective discipline when necessary; evaluating, monitoring and providing regular feedback on employees
performance; holding effective, regular, team meetings; demonstrating financial responsibility by protecting the employers
financial interests; and serving as role model by demonstrating professionalism, honesty, integrity, ethical behavior and living our company values.
Here s a day in the life:
Direct and oversee the daily operations of the Tillamook Creamery kitchens.
Responsible for menu development and deployment (to be approved by the TCCA Corp Exec Chef).
Responsible for systems that manage inventory and purchasing supplies, cost control, and sanitation.
Work with Food Service Managers to manage the kitchen staff in the day-to-day performance of their jobs, including hiring, training, developing, and the retention of employees.
Work with Food Service Managers to supervise kitchen staff and ensure service runs smoothly.
Ensure that quality and cost standards are consistently maintained.
Ensure that quality culinary dishes are served on schedule and see that any problems that arise are rectified.
Analyze food sales to maintain food production and inventories accordingly.
Ensure that food and facilities meet all governmental regulations.
Oversee and ensure that all food is prepared to specifications in presentation and recipe. Responsible for approving all prepared food items that leave the kitchen.
Select, create, and modify menus and recipes as needed so that they remain viable.
Oversee and work on the line to support, observe, train and direct staff during service, depending on the number of staff in the kitchen.
Standardize production recipes and standards to ensure consistent quality.
Effectively develop menus
including costing, allergy guides, and training manuals, recipe cards, and prep sheets.
Utilizing financial acumen skills, maintain ownership of business results, implementing strategies as appropriate to maximize business results. Keep stakeholders informed.
Ensure goals are tracked and objectives are met.
Ensure the guest experience and culinary offerings are in alignment with brand standards.
Trains staff to provide a consistent guest experience through friendly, knowledgeable, and efficient service utilizing TCCA s Creamery guidelines.
Lead through TCCA values to provide a safe and respectful environment for employees, guests, and vendors.
Efficiently manage and utilize resources.
Exercise independent judgement and critical thinking skills regularly, bringing well-considered, data-driven recommendations to leadership.
Work collaboratively, celebrate employee wins, provide regular recognition, and encourage recognition of success by all team members.
Responsible for ensuring employees receive the necessary training to ensure quality culinary dishes are produced.
Assign food preparation and line duties to the kitchen staff.
Develop seasonal catering menus, with the TCCA Corp Executive Chef, that are brand elevating, profitable and desirable.
Train culinary teams on executing catering menus. Work with the FOH team on presentation and service of catering menus.
Create custom menus and options for VIP guests and large groups.
Oversee and ensure that food safety and Health Department satiation requirements are always maintained.
Maintain food cost and budgetary guidelines while possessing and understanding of food costing formulas and yield percentages.
Estimate food consumption and requisition or purchase food.
Ensure proper equipment operations/maintenance.
Ensure company systems (temperature logs, maintenance logs, sanitation logs) are maintained and accurate.
Accurately track and report kitchen expenses.
Build professional and respectful working relationships with other TCCA departments including but not limited to People & Culture, Finance, Site Maintenance, and other Creamery departments.
Manage and oversee the relationship with food vendors.
Confront and resolve difficult situations in a proactive, objective, professional, and solution-oriented manner.
Knowledge, skills, and abilities:
5 years kitchen restaurant experience required.
3 years of supervisor or management experience required.
Food preparation, grill work and catering experience required.
Demonstrated ability to effectively develop menus
including costing, allergy guides, and training manuals.
Demonstrated ability to effectively prioritize and time manage.
Possess the ability to read, write, and interpret reports.
Excellent written and verbal communication skills.
Demonstrated intermediate computer literacy with knowledge of Microsoft Word, Outlook, and Excel, SharePoint, and POS systems.
Food Handlers permit required.
Manager ServeSafe certification required.
Ability to pass a Motor Vehicle Report
OLCC license required.
Industry leading benefit and reward programs:
We offer outstanding benefits to our employees. For more information, please visit the careers page: www.tillamook.com/careers.
We are committed to creating a diverse culture and inclusive conditions where all employees are heard, valued and feel a sense of belonging. We rely on different perspectives, thoughts, backgrounds and cultures to inform our work, to help us be better as a brand and as an employer and to fuel our success. Weare seeking talent from a wide range of diversity, perspectives and backgrounds to joinour exceptional organization and help us build our future.
Tillamook County Creamery Association (TCCA) is a Drug-Free Workplace.
Tillamook is an equal opportunity employer and does not discriminate on the basis of race, national origin/ ancestry status, marital status, gender, sexual orientation, protected veteran status, disability, age or any other status protected by federal, state or local law.

Keywords: Tillamook Creamery, Beaverton , Restaurant and Catering Chef, Hospitality & Tourism , Tillamook, Oregon