Our Story :

If you are looking for a career where you feel supported, then apply now! InnVentures has a reputation for offering a compassionate, caring and fun workplace. Our culture is sustained by service-oriented employees who care about each other, our guests and the communities where we live. We currently manage 40+ Marriott, Hilton, Hyatt and IHG brand hotels in 10 states.

The Embassy Suites Hillsboro is a full service Hilton branded hotel located in the tech corridor of Oregon. As an Embassy Suites branded property we offer a significant complimentary breakfast program requiring oversight of the Executive Chef. In addtion we have over 5000 square feet of meeting space with a robust banquet program.

Our soon to be signature restaurant, Pine White Tavern, is due to open in Q3 of 2023 and our new Executive Chef will be an integral part of opening this exciting venue which we anticipate will be a one of its kind in our nieighborhood.

We only have 3 rules at InnVentures. (We can teach you the rest!)

Rule #1 – Do everything you can for the customer!

Rule #2 – Bring a good attitude to work with you every day and take pride in your work!

Rule #3 – Have FUN!

WHY WORK AT ONE OF OUR HOTELS?

Fun, team-oriented environment

Full-time and part-time positions available to meet your needs

Great opportunities for growth

Community Involvement

Discounted hotel stays

Recognition and awards

Paid time off

BENEFITS:

We offer eligible employees a number of benefits to enhance their health and well-being:

Group insurance, including medical, dental, vision and company-paid life insurance

Paid time off including vacation days, sick leave and holidays

Company-matched 401(k) plan

Voluntary benefits including short term disability, accident, life and critical illness

Life enrichment benefits including hotel benefits, leadership development program and more!

Get Paid Daily!

JOB SUMMARY

The Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

QUALIFICATION STANDARDS

Education & Experience:

· A 2-year, 3-year or 4-year culinary degree and at least 5 years of progressive experience in a hotel or a related field.

· Previous supervisor responsibility is required.

· Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

Physical requirements:

· Long hours sometimes required.

· Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

General Requirements

· Maintain a warm and friendly demeanor at all times.

· Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.

· Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.

· Must be able to multitask and prioritize departmental functions to meet deadlines.

· Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.

· Attend all hotel required meetings and trainings.

· Participate in M.O.D. coverage as required.

· Maintain regular attendance in compliance with InnVentures Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.

· Maintain high standards of personal appearance and grooming, which include wearing nametags.

· Comply with InnVentures Hotel Standards and regulations to encourage safe and efficient hotel operations.

· Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.

· Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.

· Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.

· Must be able to maintain confidentiality of information.

· Perform other duties as requested by management.

DUTIES & FUNCTIONS

Fundamental Requirements:

· Work with other F&B managers and keep them informed of F&B issues as they arise.

· Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.

· Coordinate and monitor all phases of Loss Prevention in kitchen areas.

· Prepare and submit required reports in a timely manner.

· Monitor quality of all food product and presentation.

· Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.

· Oversee all aspects of the daily operation of the kitchen and food production areas.

· Respond to guest complaints in a timely manner.

· Ensure compliance with SOP’s in all outlets.

· Ensure compliance with requisition procedures.

· Conduct staff performance reviews in accordance with InnVentures Hotel standards.

· Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.

· Know and enforce all local health department sanitation laws.

· Work with the Director of F&B to create and implement menus.

· Design and implement employee cafeteria rotating menu and oversee cafeteria operations.

· Coordinate, supervise and direct the Stewarding Department.

· Compute daily food cost.

· Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.

· Understand daily forecasts and customer counts.

· Coordinate all par stock levels.

· Assess food portion size, visual appeal, taste and temperature of items served.

· Direct and train all chefs to ensure adequate operation in all outlets.

· Create menus for prospective clients.

· Review and approve weekly payroll.

· Check food purchases for proper ordering, quality and price structure.

· Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report and food cost report.

· Communicate to Engineering any physical maintenance problems.

· Assist catering sales on all special menus and price structures.

· Participate in required M.O.D. program as scheduled.

Job Type: Full-time

Salary: $75,000.00 - $85,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Referral program
• Retirement plan
• Vision insurance

Experience level:

• 5 years

Pay rate:

• Yearly pay

Shift:

• Day shift

Supplemental pay types:

• Bonus pay

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Hotel

Ability to commute/relocate:

• Hillsboro, OR 97124: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 5 years (Required)
• Management: 3 years (Required)

Work Location: One location

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