Opening in April 2018, Eritage resort is a tribute to the history, beauty and warmth of the Walla Walla valley’s farms and vineyards. We are seeking a talented Chef de Cuisine to partner with James Beard Award-winning Chef Jason Wilson to create an exceptional dining experience for resort guests, local residents and wine country visitors. The menu will embrace a craftsman’s approach to cooking, using live fire as a medium and look for the best ways to highlight the highest quality ingredients that speak to the region. Eritage will feature a simple, approachable and deliciously focused menu that embraces the heritage of Walla Walla and tradition of modern American cooking. Travel + Leisure recently included Walla Walla and Eritage as one of the 50 best places to travel in 2018.
Beautifully nestled on 300 acres in the rolling fields of wheat and vineyards of Washington wine country, Eritage is only minutes from downtown Walla Walla and its regional airport. Each suite opens to a patio or deck with expansive views of the Blue Mountains, rolling farmland and a pristine man-made lake. This intimate property is tucked within the vineyards and is designed to provide guests with an exceptional Washington wine country experience, lodging and cuisine. Eritage will include 10 luxury suites and 10 lakefront villas. Eritage was founded by Justin Wylie, owner and winemaker of Va Piano Vineyards and Fire & Vine Hospitality is responsible for resort services, dining and operations.
Fire & Vine Hospitality properties are known for creating a personalized and unparalleled guest experience and our company pillars include: Individual Responsibility, Professionalism, Stewardship, Action-Oriented, Free Enterprise, Building a Strong Community, and Heritage of Hospitality. The ideal candidate possesses a unique blend of exceptional relationship-oriented customer service and effective interpersonal communication skills. The desire to develop your individual talents and an eagerness to learn the true essence of the hospitality profession are a must.
The Chef de Cuisine is responsible for creating the guest experience and setting the standards of exceptional experiences for our guests. In addition, the Chef de Cuisine is responsible for achieving the business plan and financial objectives while exceeding local health and safety codes.
· Heart of Hospitality – We revel in celebrating lives.
· Bachelor’s Degree in hospitality or equivalent experience in the hospitality industry.
· Strong aptitude in financial management, financial reports and analysis.
· Creative culinary skills necessary for menu development and execution
· Ability to identify, train, and lead staff in a positive, productive environment
· Proven financial expertise, versatility and up to date with current trends of sales/marketing, food & beverage and other industry-related issues.
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