GARDE MANGER/PANTRY CHEF

The Bay House, soon to re-open in Dayton, Oregon, is looking for a qualified,

experienced Garde Manger/Pantry Chef to join our 4-person culinary team. We

seek an experienced and enthusiastic professional to join us in presenting a

memorable, world-class dining experience for our guests. The ideal candidate will

have a passion for creating inspiring food in a dynamic environment, working

closely with the Chef and Sous Chef to design and execute our regional cuisine.

Baking and dessert creation experience is especially appreciated. Primary

responsibilities will include planning, training, and production while working with

the other team members to uphold our high standards of quality, presentation, and

safety. The Garde Manger/Pantry Chef will help define and drive our culinary

vision and will work with our service staff to create outstanding memories for our

guests. We will embrace your skill and creativity.

After 45 years on the coast in Lincoln City and at Salishan Lodge, The Bay House

is moving to Dayton, in the heart of Oregon wine country. As one of only three

AAA 4-Diamond award-winning restaurants in the state, we will continue our

dedication to outstanding hospitality, food, and service as we endeavor to be an

even better restaurant than we have ever been.

The Bay House serves dinner Wednesday-Sunday beginning at 5:00 PM, so expect

40-45 hours per week, and our goal is to serve 20-25 guests per night. We close for

approximately 3 weeks each winter, historically between Thanksgiving and

Christmas, though that may be adjusted until after the first of the year based on our

new location and business patterns.

Base salary is in the $40,000 per year range, depending on experience. Bonus

programs will be established as we determine business levels and performance.

Responsibilities may include:

 Supervise and assist the culinary staff, produce, compose, and present all

cold food items and desserts.

 Assist in the preparation and design of menu items.

 Develop staff and provide necessary training.

 Ensure that food items are produced on a timely basis.

 Participate in service education through daily line-ups, menu meetings, and

new staff training programs.

 Assist the restaurant in meeting the financial targets while achieving the

food quality service objectives.

 Maintain a high level of cleanliness in the kitchen facilities through daily

cleaning of the pantry, prep kitchen, work station, and other kitchen areas.

Job Type: Full-time

Pay: $50,000.00 - $55,000.00 per year

Benefits:

• Food provided

Shift:

• Evening shift

Work Location: In person

Salary : $50,000 - $55,000