Amaterra Winery is the first estate winery and restaurant inside of Portland city limits. Located just minutes from downtown Portland, Amaterra is perched high in the tree-filled slopes of the city’s West Hills. Amaterra guests will be delighted with unparalleled views that overlook the vineyard and stretch to the Coast Range, embracing the landscape of the Pacific Northwest. We are creating a new culinary experience unlike any other!

Amaterra is in search of a Chef de Cuisine. As the Chef de Cuisine, you will be responsible for all aspects of leading, mentoring, and managing all kitchen areas and kitchen personnel in partnership with our executive Chef Jami Flatt.

The Chef de Cuisine will ensure the quality preparation and production of all menu items as well as ensure proper handling and storage of all food items in accordance with Amaterra standards. This position will coordinate the purchase and receiving of all food items. You will collaborate with our Executive Chef, General Manager, and Wine Maker in regards to menu development, plate presentations, concept creations, and the guest experience while maintaining approved food costs and labor costs.

Some of the key responsibilities include:

• In partnership with our Executive Chef, you will develop a progressive, exciting, specialty restaurant food program; incorporating farm-to-table produce, ingredients, and products.
• Provide high-quality care, well-being, and overall recognition of our guests and associates.
• Interact with guests and associates on a daily basis, ensuring their experiences exceed expectations.
• Create the highest quality and creativity of the cuisine being produced with consideration to pricing, quality standards, product and execution, guest appeal, wine pairing, and value perception in conjunction with the Executive Chef, General Manager, and Wine Maker.
• Implement seasonal PNW creative cuisine using the freshest quality products available.
• Keep abreast of new and upcoming trends.
• Responsible for hiring, training, scheduling, motivating, and evaluating kitchen staff.
• Lead through a proactive leadership style, not reactive, through continuous coaching and counseling sessions.
• Mentor all kitchen personnel with the implementation and execution of new training standards.
• Work closely with the front of the house to improve their knowledge and provide constructive viewpoints and feedback to elevate service standards.
• Handle and communicate guest complaints and special orders in a professional manner.
• Make decisions regarding Quality, Food Quality, Cost Controls, Hiring, Pricing Strategy, and Menu Engineering.
• Select Vendors in conjunction with the Executive Chef, General Manager, and Wine Maker.
• Implement and maintain control measures to impact food, labor costs, and operating supply costs; interpret financial reports.

In accordance with State Laws, this position must pass a comprehensive background check.

• Accrue up to 120 hours annually of Paid time off.
• Medical, dental, and vision insurance plans for employees and eligible dependents.
• Annual Bonus.
• 401K with Match.
• Employee Resource Program.
• Supplemental insurance options.

• Minimum seven (7) years culinary experience in a high volume restaurant, lounge, and catering offering multi-course dining.
• Two (2) years in a five-star culinary management position.
• Experience creating menus to highlight the wine pairing experience.
• Knowledge of Excel and Microsoft Office.
• Knowledge of purchasing systems is an asset.
• Degree in Hospitality/Culinary Management preferred.
• Proven record in delivering operating results in high volume - 5-star hotel/restaurants.