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Now viewing: BOH Opening Team! $20-$30 Including Tips
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Hotel Reynard
BOH Opening Team! $20-$30 Including Tips
Job Description
HOTEL REYNARDBack of House Opening TeamDowntown Troutdale, Oregon THE PLACEHotel Reynard is an eight-room hotel above a European-style neighborhood tavern in downtown Troutdale. We have spent the last few years bringing a century-old building back to life, and we are beginning to assemble the opening team.
The restaurant will serve lunch and dinner seven days a week, along with brunch on weekends. Our kitchen will work with carefully sourced ingredients and the best products the Pacific Northwest has to offer, preparing food with a focus on seasonality, consistency, and care.
Some services will move quickly, with a full dining room and tickets arriving from several directions at once. Other shifts will leave more time for preparation, organization, and the work that allows the next service to run well.
This is a small, owner-operated restaurant, and the work reaches beyond the limits of a single station. Everyone should understand how the kitchen functions, notice what needs attention, and leave their workspace ready for the next person. The way ingredients are stored, a station is stocked, or a plate is finished matters. So does the way we communicate and support one another when the kitchen is busy.
THE PEOPLEWe are looking for sous chefs, cooks, and dishwashers who take pride in their work and want to help establish a thoughtful, dependable kitchen from the beginning.
Sous chefs should be confident leading service, working the line, organizing preparation, receiving and storing products, and helping the chef maintain clear standards throughout the kitchen. They should be comfortable giving direction while remaining willing to step into any part of the work themselves.
Cooks should bring attention to detail, a sense of urgency, and genuine care for ingredients, equipment, and their workspace. They should be able to take direction, share what they know, and remain focused and constructive during demanding services.
Dishwashers are essential to the rhythm of the kitchen. We are looking for people who work steadily, maintain an organized dish area, care for dishes and equipment, and are willing to assist with cleaning and basic food preparation when needed.
Things we value:
Relevant experience in a professional kitchen.
Care for ingredients, equipment, and the workplace.
Consistency, cleanliness, organization, and follow-through.
A sense of urgency without unnecessary chaos.
The ability to take direction and communicate clearly.
Reliability, flexibility, and respect for coworkers.
An understanding of how individual work affects the entire kitchen.
THE WORKSous ChefsAssist the chef and support the back-of-house team before, during, and after service.
Participate in daily preparation and cooking on the line.
Help lead service while maintaining clear communication, organization, and timing.
Oversee receiving, storage, inventory, product organization, and cleanliness.
Help train and manage employees while maintaining consistent kitchen standards.
Encourage cohesive teamwork and effective time management during daily operations and events.
CooksPrepare ingredients and execute dishes according to the restaurant s recipes and standards.
Set up, stock, organize, and maintain assigned stations.
Cook and plate with consistency, accuracy, and attention to detail.
Work with focus, stamina, and a sense of urgency throughout service.
Maintain a clean and organized kitchen before, during, and after each shift.
Communicate clearly, take direction, and help set coworkers up for success.
DishwashersWash and properly care for dishes, cookware, utensils, and kitchen equipment.
Maintain a clean, safe, and organized dish area and kitchen.
Assist with basic food preparation and other kitchen work when trained.
Complete assigned cleaning and janitorial responsibilities.
Use cleaning equipment and chemicals safely and report problems promptly.
Work independently while remaining attentive to the needs of the kitchen.
TO APPLYSend your r sum to and a short note about yourself, including the position you are applying for, your availability, your relevant experience, and the kind of kitchen you enjoy working in.
We look forward to meeting you.
The restaurant will serve lunch and dinner seven days a week, along with brunch on weekends. Our kitchen will work with carefully sourced ingredients and the best products the Pacific Northwest has to offer, preparing food with a focus on seasonality, consistency, and care.
Some services will move quickly, with a full dining room and tickets arriving from several directions at once. Other shifts will leave more time for preparation, organization, and the work that allows the next service to run well.
This is a small, owner-operated restaurant, and the work reaches beyond the limits of a single station. Everyone should understand how the kitchen functions, notice what needs attention, and leave their workspace ready for the next person. The way ingredients are stored, a station is stocked, or a plate is finished matters. So does the way we communicate and support one another when the kitchen is busy.
THE PEOPLEWe are looking for sous chefs, cooks, and dishwashers who take pride in their work and want to help establish a thoughtful, dependable kitchen from the beginning.
Sous chefs should be confident leading service, working the line, organizing preparation, receiving and storing products, and helping the chef maintain clear standards throughout the kitchen. They should be comfortable giving direction while remaining willing to step into any part of the work themselves.
Cooks should bring attention to detail, a sense of urgency, and genuine care for ingredients, equipment, and their workspace. They should be able to take direction, share what they know, and remain focused and constructive during demanding services.
Dishwashers are essential to the rhythm of the kitchen. We are looking for people who work steadily, maintain an organized dish area, care for dishes and equipment, and are willing to assist with cleaning and basic food preparation when needed.
Things we value:
Relevant experience in a professional kitchen.
Care for ingredients, equipment, and the workplace.
Consistency, cleanliness, organization, and follow-through.
A sense of urgency without unnecessary chaos.
The ability to take direction and communicate clearly.
Reliability, flexibility, and respect for coworkers.
An understanding of how individual work affects the entire kitchen.
THE WORKSous ChefsAssist the chef and support the back-of-house team before, during, and after service.
Participate in daily preparation and cooking on the line.
Help lead service while maintaining clear communication, organization, and timing.
Oversee receiving, storage, inventory, product organization, and cleanliness.
Help train and manage employees while maintaining consistent kitchen standards.
Encourage cohesive teamwork and effective time management during daily operations and events.
CooksPrepare ingredients and execute dishes according to the restaurant s recipes and standards.
Set up, stock, organize, and maintain assigned stations.
Cook and plate with consistency, accuracy, and attention to detail.
Work with focus, stamina, and a sense of urgency throughout service.
Maintain a clean and organized kitchen before, during, and after each shift.
Communicate clearly, take direction, and help set coworkers up for success.
DishwashersWash and properly care for dishes, cookware, utensils, and kitchen equipment.
Maintain a clean, safe, and organized dish area and kitchen.
Assist with basic food preparation and other kitchen work when trained.
Complete assigned cleaning and janitorial responsibilities.
Use cleaning equipment and chemicals safely and report problems promptly.
Work independently while remaining attentive to the needs of the kitchen.
THE DETAILSOpening:
Late October 2026Schedule:
Approximately three to four shifts per week for most positions. Full-time and part-time opportunities are available. Morning, evening, weekend, and holiday availability will be required depending on the position.Service:
Lunch and dinner seven days a week, with brunch on Saturdays and Sundays.Planned Hours:
Monday Friday, 11 a.m. 10 p.m.; Saturday and Sunday, 9 a.m. 10 p.m.Experience:
At least two years of relevant professional kitchen experience. Additional leadership experience is required for sous chef applicants.Compensation:
Hourly pay based on position and experience, plus shared tips.Benefits:
Health insurance and paid time off for eligible employees after 90 days; shift meal provided.Permits:
Oregon Food Handler Card required, or the ability to obtain one before starting.Growth:
Opportunities to take on additional responsibility as the restaurant develops.TO APPLYSend your r sum to and a short note about yourself, including the position you are applying for, your availability, your relevant experience, and the kind of kitchen you enjoy working in.
We look forward to meeting you.