Sous Chef

Valley River Inn

Location: US - OR - Eugene

Nov 30, 2017
Valley River Inn
Employer
Job Details
Company Info

Join one of the fastest growing lifestyle hospitality companies and enhance your career! Pivot Hotels & Resorts, the lifestyle and luxury division of Davidson Hotels & Resorts, operates with a deep-rooted passion for continuous innovation, exceptional service delivery, revenue generation, inspired marketing and financial responsibility. As disruptors of the status quo, we intend to spark a movement honoring our community, the adventure-minded traveler and work-hard-play-harder road warrior through distinctive design, bespoke wellness offerings, philanthropic endeavors and locally sourced, internationally influenced food and beverage. Constituted by some of the most accomplished leaders in lifestyle hospitality, Pivot Hotels & Resorts caters to today’s experience-seeking, adventurous traveler through inspiring design, thoughtful service, and one-of-a-kind experiences at each of its hotels and resorts. At Pivot Hotels & Resorts, we know that it is the people who operate our hotels that make the difference between average and exceptional performance. So we want you to join us to be the difference! More information can be found at www.pivothotels.com.

Property Info

Valley River Inn is a full-service hotel located in a stunning riverfront location in Eugene Oregon, is a historic hotel offering 257 spacious guestrooms and suites with patios or balconies offering gorgeous views of the Willamette River, the Owen Rose Garden, and our beautifully landscaped courtyards. Our team members provide our guests with stellar service to ensure they have a fulfilling and memorable stay with us, whether for business or pleasure.

Position Info

The Sous Chef assists in the directing of the culinary team's presentation and portioning of food according to our standards. Communicates daily with the Executive Chef for an update regarding planning, staffing, and internal procedures. Completes daily food requisitions and daily specials. Assists in the hiring, training, and discipline in accordance with Davidson's policies and procedures. May order food quantities and oversee production for banquet food operations with purchasing, banquet management and Executive Chef.

QUALIFICATIONS:

• College degree or certification in culinary field/hospitality field preferred.
• Minimum 2 years kitchen management experience required in both a la carte & banquet operations.
• Minimum 5 years cooking experience.
• Food/Beverage Service Worker Permit, where applicable.
• Ability to communicate effectively with the public and other Team Members.
• Read, write and speak and understand English.
• Ability to understand financial goals and accomplish them.
• Ability to work extended hours when business necessitates.
• Meet minimum age requirement of jurisdiction.

EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation

Davidson Hotels & Resorts is a drug free workplace. Pre-employment drug test, background check, and job assessment required.
[see description]
Additional Details
immediately
No
Applicants who do not already have legal permission to work in the United States will not be considered.
No
Yes
No
Hotel/Resort
Chef - Sous Chef