Chef de Cuisine - Luxury Resort in Bend, OR

Location: Bend, Oregon

Compensation: $75,000 base salary + performance bonus and excellent benefits package (including health insurance, retirement plans, paid time off, and resort perks)

We are seeking an experienced and innovative Chef de Cuisine to lead our culinary team at a premier resort in the heart of Bend, Oregon. Nestled amid stunning natural landscapes, our resort offers world-class dining experiences that blend local Pacific Northwest flavors with global influences. As Chef de Cuisine, you will oversee all kitchen operations, ensuring exceptional quality, creativity, and efficiency while fostering a collaborative team environment. This is an exciting opportunity for a passionate leader to elevate our resort's culinary program.

Key Duties and Responsibilities:

• Develop and execute seasonal menus that highlight fresh, locally sourced ingredients while aligning with the resort's brand and guest preferences
• Manage daily kitchen operations, including food preparation, plating, and presentation to maintain high standards of quality and consistency
• Supervise and mentor a team of sous chefs, line cooks, and kitchen staff, including scheduling, training, and performance evaluations
• Oversee inventory management, ordering supplies, and controlling food costs to meet budget targets without compromising quality
• Ensure compliance with all health, safety, and sanitation regulations, conducting regular inspections and audits
• Collaborate with the executive chef, front-of-house teams, and resort management on special events, banquets, and themed dining experiences
• Innovate and refine recipes to enhance guest satisfaction, incorporating feedback from reviews and tastings
• Monitor portion control, waste reduction, and sustainability practices to promote eco-friendly operations
• Handle vendor relationships, negotiating contracts for ingredients and equipment to secure the best quality and pricing
• Participate in budget planning and financial reporting related to kitchen expenses and revenue generation

Qualifications:

• Proven experience as a Chef de Cuisine or Executive Sous Chef in a high-volume resort, hotel, or fine dining establishment
• Culinary degree or equivalent professional training preferred
• Strong knowledge of diverse cuisines, food trends, and dietary accommodations (e.g., gluten-free, vegan)
• Excellent leadership, communication, and problem-solving skills
• Ability to thrive in a fast-paced, seasonal environment with flexibility for evenings, weekends, and holidays

If you are a creative culinary professional ready to bring your expertise to our dynamic resort team, apply today!