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SR
Sakura Ridge Farm and Lodge
3-Course Breakfast at 5-Star Bed & Breakfast in Hood River - Temporary through October
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Based on Oregon data
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What they do
A Chef oversees food preparation and directs other cooks and kitchen staff. Plans menus, develops recipes, orders ingredients and supplies. May supervise kitchen operations in a restaurant or work for a private household; may work for an executive office or a client that entertains regularly.
$58,412 / year median in Oregon
+13% projected growth
Job Description
Job OverviewWe are seeking a skilled and passionate Chef to lead the preparation and execution of a luxury 3-course breakfast service at our 5 Star Bed & Breakfast Lodge in Hood River. The Chef is responsible for planning, preparing, and delivering high-quality culinary experiences for lodge guests and supporting Sakura Ridge Farm and Lodge s hospitality and culinary programs. This role includes breakfast service, specialty food preparation, menu development, guest interaction, and culinary support for lodge and tasting room operations for the remainder of our season, which ends on Nov 1.
Prepare picnic baskets, snack plates, desserts, truffles, and romance packages.
Greet guests, serve meals, and provide exceptional hospitality.
Maintain kitchen cleanliness and comply with Oregon health and safety standards.
Manage inventory and food sourcing.
Perform related duties as assigned.
Typical start time is 6:00 a.m. with approximately 8-hour workdays.
Active employment period is for the remainder of the season, now through November.
RequirementsProven experience in fine dining establishments or luxury hospitality settings with a focus on breakfast or brunch services.
Extensive knowledge of food safety standards, sanitizing procedures, and kitchen management best practices.
Strong background in food production, menu planning, and catering within the food industry.
Familiarity with inventory management and food handling protocols.
Experience in banquet service, restaurant management or hospitality roles is highly desirable.
Ability to work efficiently under pressure while maintaining attention to detail and quality standards.
Essential Duties and Responsibilities:
Prepare and serve daily breakfast for up to ten guests.Prepare picnic baskets, snack plates, desserts, truffles, and romance packages.
Greet guests, serve meals, and provide exceptional hospitality.
Maintain kitchen cleanliness and comply with Oregon health and safety standards.
Manage inventory and food sourcing.
Perform related duties as assigned.
Schedule and Seasonal Structure:
Regular workdays are Thursday through Monday.Typical start time is 6:00 a.m. with approximately 8-hour workdays.
Active employment period is for the remainder of the season, now through November.
RequirementsProven experience in fine dining establishments or luxury hospitality settings with a focus on breakfast or brunch services.
Extensive knowledge of food safety standards, sanitizing procedures, and kitchen management best practices.
Strong background in food production, menu planning, and catering within the food industry.
Familiarity with inventory management and food handling protocols.
Experience in banquet service, restaurant management or hospitality roles is highly desirable.
Ability to work efficiently under pressure while maintaining attention to detail and quality standards.