Chef de Cuisine

We are looking for a Chef de Cuisine to lead our Farm to Table, coastal Pacific Northwest cuisine-focused, fine dining restaurant. Candidates should have similar experiences and bring a wealth of Seafood knowledge including whole fish fabrication and butchery, enthusiasm, and creativity.

This position will require Working and Living in Pacific City, Oregon

• 3+ years experience as a CDC, Exec Sous Chef, or Executive Chef for a fine dining, PNW restaurant
• 1+ year working in a hotel or resort with In-Room Dining
• Excellent Pacific Seafood knowledge including whole fish fabrication
• Strong leadership skills and proven history
• Excellent financial acumen and ability to manage Labor and COGs
• Strong desire to live and work on the Oregon Coast

• Run nightly service with the culinary team
• Schedule cooks and dishwashers to meet demand and budget constraints
• Create menu items and recipes that are appealing, executable, and follow cost structure
• Create seasonal specials
• Work with local farmers and fishermen to secure the highest quality products
• Work with the FOH leadership team to ensure smooth operations for all service periods
• Other duties as assigned

• Excellent base salary
• Generous Bonus opportunity
• Medical benefits
• 401k with match
• Vacation / PTO
• Other amazing benefits!

Jason Weaver