The Lost Art of Developing Hospitality and Service Staff – Central to our recipe for success is our ability to attract and retain long-term hospitality professionals. Turnover is epidemic in the industry and the associated costs are enormous. To address this concern, we are unique in our desire to include the concept of acquired ownership for management, thus insuring a significant buy-in and commitment within our company’s management culture.

Our managers are hired to complement the personality of their property. They set the tone and service standard by modeling the desired behavior. We trust them to represent us, as owners, in every decision they make with our guests comfort and satisfaction being our number one concern. No job is too small and no reasonable guest request is denied. We take personal pride and satisfaction in exceeding the expectations of our guests. That willingness to go above and beyond is a key personality trait and our number one qualifier for employment with Escape Lodging. This is a consistent cord that runs throughout our company from the president to the individuals on our house staff.

Current Openings:

Escape Artists

Postitions Available:

Executive Chef

Job Description: Serves as the Executive Chef of the Cousins’ Restaurant managed by Escape Lodging Company. Reports to the Restaurant Manager, but also is responsive to the Director of Food and Beverage. Primary responsibilities are to supervise the kitchen staff which includes line cooks, bakers, prep cooks, assistants and dishwashers. The major emphasis is on high quality food preparation while maintaining cost controls. The Executive Chef is to make sure of quality service and product by hiring, training and evaluating all kitchen personnel. The individual must be self-motivated, flexible, detail oriented and a team player.

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Restaurant Manager

Job Description: Serves as the manager of the Cousins’ Restaurant for Escape Lodging Company. Reports to the Director of Food and Beverage, but also is responsive to the Chief Executive Officer and President. Primary responsibilities include overseeing and supervising all aspects of the restaurant’s operations to include food, banquet, catering and beverage functions. A key to success in this position is maintaining excellent guest and employee relations and meeting the financial goals established for the restaurant.

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Chef

Job Description: Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Plan and price menu items, orders supplies, and keep records and accounts. Supervises and participate in cooking and baking and the preparation of foods. Writes weekly schedules according to business and projected goals for labor dollars or percentages. Uses labor dollars and menu costing programs to price labor and food cost percentages. Must participate in checking of all purchased supplies for quality and account for each delivered item.

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PO Box 1037 - Cannon Beach, Oregon 97110