The Allison Inn and Spa

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Lead Banquet Cook

Salary

$52k

Min Experience

5 years

Location

Newberg, Oregon, United States

JobType

full-time

About the job

Info This job is sourced from a job board

About the role

 

 

The Allison Inn & Spa is Oregon Wine Country's first full service luxury resort in the heart of the Willamette Valley.  

 

JORY is the signature restaurant at The Allison Inn & Spa. Our creative fine dining menus accentuate the native flavors of the Willamette Valley with a strong influence on seasonal, farm-to-table agriculture.  Each morning ripe vegetables are picked to be woven into the daily menu plan.

 

At The Allison Inn & Spa our working philosophy is a commitment to strive for excellence in all we do.  We are a passionate and empowered team, inspired by the bounty and warmth of our surroundings and community, genuinely dedicated to providing world class service and meaningful memories for our guests.  Join us as we strive for excellence.

 

Duties and Responsibilities

  • Must be reliable, high-energy, self-motivated and organized. 
  • Must work well with others and always seek to improve the quality of your skills and techniques. 
  • Supervise, oversee, lead and mentor a team of cooks in the accurate production and organization of weekly mise en place as well as lead end of week cleaning and organizing. 
  • Assign tasks and ensure efficient and timely execution of all banquet functions.
  • Food preparation and execution – prepare and cook foods for banquets according to standardized recipes, presentation guidelines and quality standards. 
  • Ensure all dishes meet high standards for taste, temperature, consistency and presentation before leaving the kitchen. 
  • Implementation and enforce all health and safety regulations, maintaining a clean and organized work area and handling food properly. 
  • Manage inventory of food supply levels, participate in ordering and ensure proper storage and rotation of products. 
  • Work closely with the Executive Chef, Executive Sous Chef, event planners and front-of-house staff to plan menus and ensure smooth event service.
  • Assist in the development and refining of banquet menus and creating new recipes and techniques. 
  • Ambition should bring you here and an open mind and collaborative mentality will help you solidify your career with us.

 

Job Skills/Requirements/Qualifications

  • Minimum of five (5) years of kitchen experience with a preference for management or supervisory experience in banquet settings. 
  • Must have experience working in a fast-paced environment and have the ability to work clean and fast while still maintaining the highest quality. 
  • Strong knife skills, knowledge of various cooking techniques and proficiency in using kitchen equipment is essential. 
  • Ability to work a flexible schedule to include weekends, evenings and holidays.
  • Excellent communication, team work and leadership skills are crucial for managing staff and collaboration with other departments.
  • An enthusiastic, positive demeanor and desire to provide exceptional guest service.
  • State of Oregon Food Handler’s Card.
  • Background Check.

 

Working Conditions/ Physical Requirements


  • Able to lift heavy boxes of produce, dry goods etc.
  • Regularly lift up to 50 pounds safely.
  • Ability to stand and walk for extended periods of time.
  • Work in a fast-paced, high-stress environment.
  • Work with chefs to utilize garden produce daily.
  • Work with chefs to ensure consistent product.
  • Have the ability to taste others work and help adjust seasoning or recipes.
  • Interface with customers at our open kitchen bar and the chef’s table.
  • Maintain sanitation and cleanliness according to Jory’s exacting standards.
  • Must be able and willing to work all shifts including nights, weekends and holidays as the needs of the business dictate. 
  • Must be able to keep up with constantly changing seasonal menus.
  • Multitasking is a must.
  • Extended standing walking, bending and kneeling.
  • Use of hands and arms to feel, handle reach and touch.
  • May be subject to high levels of noise.
  • Will be in proximity to fire and knives.
  • Must be safety conscious. 

 

Equipment and Tools Utilized:

  • Wood burning grill and rotisserie.
  • Meat slicers and choppers.
  • All manner of sharp knives and cutting implements.
  • Deep fryer.
  • Tilting brasers.
  • Steam jacketed kettles.
  • Hot oven, griddles, water baths, etc.


You will be Required to Regularly Demonstrate and Share your knowledge of:


  • Classic cooking techniques and recipes.
  • JORY menu items and ingredients.
  • Garden products and seasonal availability.
  • Cooking philosophy of JORY restaurant.

About the company

The Allison Inn & Spa's signature 100-seat restaurant, JORY, pays tribute to Oregon's agricultural bounty, with its own one and a half acre vegetable garden, acclaimed 800 label wine list, microbrews and hand-crafted distilled spirits. Under the direction of Executive Chef Sunny Jin, JORY is one of Oregon's top culinary destinations. Inside, the décor and ambiance express casual sophistication. Outside, the terrace offers sweeping views of Willamette Valley and hazelnut orchards. And JORY Bar features small plate menu items, designer cocktails and live jazz entertainment on Friday and Saturday evenings. Established in 2009. About our Chef! Executive Chef Sunny Jin graduated top of his class from Portland's Western Culinary Inst., where he received the Grand Toque Award. He went on to complete his externship at Napa Valley's famed French Laundry, working 3 years under chefs Thomas Keller & Corey Lee. Following this, Jin took the opportunity to work at top rated Tetsuya restaurant in Sydney, Australia, working alongside eponymous chef owner Tetsuya Wakuda. Sunny worked at El Bulli for 2009 season under FerranAdria & Oriol Castro. Upon Chef's return, he recognized the emergence of Oregon as one of the country's preeminent food & wine destinations. His search for a position amongst this emerging scene led him to JORY at The Allison Inn, where he happily uses ingredients from the one-acre chef's garden. Graduating at top of his class from Portland's Western Culinary Institute where he received the Grand Toque Award, Chef Sunny Jin went on to complete his externship at Napa Valley's famed French Laundry and followed his experience by working at top rated restaurants around the globe in including Sydney, Australia's Tetsuya's, and top rated El Bulli in Catalonia, Spain. Upon his return to the U.S., Jin remembered with fondness his formative school experiences and recognized the emergence of Oregon as one of the country's preeminent food and wine destinations.

Skills

Wood burning grill
Rotisserie
Slicers
Choppers
Deep fryer
Tilting braisers
Steam jacketed kettles
Oven
Griddles
Water baths