_{12th November, 2025}

Location: McMinnville, OR
Salary: $75-90k
Benefits: M/D/V, PTO, 401k
 
The CDC hires, trains, and schedules BoH staff, facilitates the smooth operation of the kitchen, and develops menu direction and menu item recipes. The CDC works closely with the General Manager, Chief Culinary Officer, and executive leadership team. 
 
Qualifications:

• The ability to read, write and speak English fluently is required to analyze, and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals, technical journals, financial reports and legal documents.
• Must possess excellent business communication skills (both written and verbal) in order to respond effectively to sensitive inquiries or complaints; and to make effective presentations to management, employees, and/or public groups.  The ability to handle issues with integrity and confidentiality.
• Ability to calculate and apply concepts of basic algebra and geometry.
• The ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists and the ability to interpret instructions furnished in written, oral, diagram or schedule form is required to successfully perform the essential duties described above.
• Ability to manage according to employment and industry-relevant laws.
• Must possess previous food and wine experience, and a working knowledge of restaurant equipment.
• To successfully perform the duties described, conflict management and negotiation skills are required.
• Must be flexible and able to perform multiple tasks, work in stressful situations with shifting priorities.

 
Responsibilities: 

• Responsible for the selection, training, scheduling and performance management of the Culinary Team
• Oversees the daily activities of the kitchen.
• Works closely with the Chief Culinary Officer and General Manager in conjunction with special and catered events.
• Attends meetings to discuss upcoming events and review contracts daily.
• Facilitates monthly department meetings.
• Manages division activities through Food and Beverage Team, ensuring guest's expectations are exceeded.
• Maintains efficient operations, and adherence to established safety and quality standards.
• Ensures safe work environment, immediately reporting unsafe conditions or equipment.
• Develops all menus with the approval of the Culinary Director, General Manager and Director of Hospitality.
• Works with the General Manager and Event Sales team to develop creative event themes. Supports catering and planning with creating events.

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