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* Jobs Available - ACCEPTING
*Job Available-ACCEPTING

                      Sous-Chef (small bistro) 

                   (full time year round)

Thank you for your interest in a job with Yummy wine bar & bistro. My goal is to hire like minded people who possess a strong professional demeanor with a laid back attitude, but most importantly knowing the proper time & place to display each of them.

Casual upscale full service bistro is seeking a person with at least 2 years experience as line-cook, chef's assistant , sous-chef or anyone fully able to perform any of the positions listed earlier. This is a self motivated position requiring some culinary training, maturity and skill.

This is a hands-on position. You will work continuously in this position ... at times harder then others.

This is a small independent business, not a corporation … but professionalism is required. What is expected from you during each shift: side prep, be my right hand person on the line, run the line solo when business slows down, dish duties, side work, closing the kitchen/restaurant, complete scheduled deep cleaning and others …

We are different here; we have no microwave or deep fryer. This place is not a diner, it's a bistro … personality and work ethic must be appropriate for this environment. The size of this kitchen can only hold 4 working bodies; able to work as a team is a must.

The whole restaurant is a total of 1600 sq/ft with 128 sq/ft of that being our small kitchen, off to the side of the kitchen we have a 6x8 walkin cooler and a 7x7 dry storage room (with a reach-in freezer in the dry storage room). We have no banquet room and we do no catering. This is not a corporate kitchen, it's a small business kitchen.

We are a FOH crew of 2.5 people and BOH crew of 3.5 people. FOH crew consist of 1. Full-time Unit Manager 2. Full-time Lead Server & 3. Part-time Bar Back (pouring drinks and supporting the Servers). BOH crew consist of 1. me the owner/chef (can do and does every job at any given time), 2. my right hand person (sous-chef to dishwasher to closing duties for the kitchen & restaurant to everything in between) 3. Prep-cook (opening prep with some line work & deep cleaning) & 4. part-time kitchen help (runner, plates desserts & platters, dishwasher & closing duties).

Advancement opportunities are sous-chef, chef and learning the skills required to run your own bistro.

  • Hourly Pay: DOE + review/raise every 3 months
  • Anniversary & Holiday Bonuses
  • 100% discount on staff meal & beverage after each shift
  • 50% discounts on other select purchases
  • Tips
  • Two days off in a row
  • 4 weeks off per year

(unpaid, but able to collect unemployment during that time). 1 week after Memorial Day & the first three weeks in January the bistro will be closed.

  • Select Holidays off:

Thanksgiving Day, Christmas Eve, Christmas Day & New Year's Day

This is a Full-Time Year Round position with an average of 37 hours per week (more in the summer, less in the winter) which includes weekends and some holidays.2 year commitment is required

You will be hired mostly on your personality, but here is a list that will also have a major influence on if you get hired or not …

This position is responsible for and must:

Financial accountability: maintaining food cost, labor cost and operating cost in check with set budget.
Food preparation and ensuring standards are maintained.
Create all cooking operations, including methods, portioning and garnishing to ensure attractive presentation on all food and dishes.
Assist the Owner and Manager with holiday dinners, parties and other special events. Maintains health and sanitation standards.
Excellent customer service.
Keeping all areas and in a neat and orderly fashion.
Displaying a positive and enthusiastic approach to all assignments.
Maintains professional standards at all times, clean and well groomed as per standards.
Practice of “clean-as-you-go” at all times.
Managing yourself, prep-cook and dishwasher … while I'm away you will be responsible of the kitchen.

There will be times during the late fall, winter, early spring months you will be closing the kitchen yourself. This requires that you complete all closing duties.

The following attributes will bring you success at Yummy wine bar & bistro:

Vision: The ability to take something good and make it great.
Leadership: You will self motivate and motivate teammates to achieve their best results.
A strong Work Ethic: You will work hard actively being hands-on. Communication: Successful working conditions and relationships depend upon successful communication. Not only do you need to stay aware of changes in procedures, policies and general information, you also need to communicate your ideas, suggestions, personal goals or problems as they affect your work.
Commitment: Please be settled and stable in all areas of your life. A long term "Yummy" relationship will serve us all best.
Work history: Demonstrating interest and stability.
Adapt and Overcome: Able to work in a small kitchen and use what we have to create an amazing culinary experience.

All staff member’s required traits, skills & abilities:

Demonstrates a calm demeanor.
Display respect toward customer’s experience.
Possess integrity, honesty & optimism.
Plans, identifies & communicates to ensure smooth flow of operation.
Confident & well groomed appearance.
Food & beverage knowledge.
Clear oral & written communication skills.
Effective problem solving & ability to take direction.
Team player with a great sense of humor.
Good sense of balance, able to lift, bend, kneel, stoop & wipe.
Ability to manage multiple situations simultaneously.
Ability to plan & prioritize workload. Able to stay calm and focus under demanding periods
110% work effort and 0% personal issues.
Confidence wanted; arrogance not accepted.
Must adapt to our environment; not try to change it.
Strong loyal work ethic is a must.

Summary of experience and must haves:Have reliable transportation.Possess a current Oregon state Food Handlers card (or be willing to take the class/test. Cost is $10). (FOH) Posses a current OLCC server's permit (or be willing to take the class/test. Cost is $50).Able to provide proof of identity and eligibility to work in the United States.

Oregon Law requirements:
Because of the Oregon Labor Laws for Minors, this position is available only for individuals 18 (eighteen) years of age & older.

This is a TEAM oriented business. We perform all reference checks, criminal background screening and a credit check. All job offers are contingent upon successful reference checks, criminal background screening and a credit check. That being said ... we (myself included) are not all perfect and I understand life challenges may effect our history record. History blemishes will not eliminate you as a potential hire. It's how you deal with it today will determine who you are and that is what's important to me.

IMPORTANT TO REMEMBER … Because of the seasonality of the North Oregon Coast it takes a person (and their family) who can handle long dark wet winters with beautiful sunny happy summers, limited social gathering spots in the winter with fun filled events & activities in the summer, slow small town energy in the winter with busy tourist destination in the summer. The summer part may sound exciting, but the winter part seems to be a challenge for many. Take all this seriously before sending in your resume and cover letter. We are not looking to fill a position … we are looking for the right person.

Serious applicants only. I’m a determined and focused restaurateur with the goal of having a highly talented and low maintenance crew. Submit your resume and cover letter in Word format to Please include, “Yummy POSITION” in the subject line of your email.

Pick-up a blank application &/or Drop off your information ONLY BETWEEN THE HOURS OF 3 & 5pm, Thursday, Friday, Sunday & Monday … or send your information via: