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Kitchen Manager

Company: Crux Fermentation Project
Location: Bend
Posted on: November 19, 2021

Job Description:

If you are passionate about the restaurant industry, craft beer and have previous kitchen management experience, then we want to hear from you. Our busy tasting room needs a hard-working, self-motivated Kitchen Manager to join our team. The Kitchen Manager is responsible for all culinary activities for the tasting room. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget. The ideal candidate for this position is creative, enthusiastic and passionate about food. This position is a hands on, multi-tasking position, which requires working in the kitchen during high volume periods as well as leading and inspiring their team. Extensive restaurant BOH knowledge is necessary for this position and regular use of independent judgement is required.

ESSENTIAL JOB DUTIES AND FUNCTIONS (Performed with or without reasonable accommodation)

--- Oversee daily business functions for all aspects of the kitchen

--- Maintain and develop professional food vendor relationships

--- Attend weekly management meetings

--- Scheduling for all BOH employees

--- Managing labor efficiently for the BOH

--- Collaborate with Tasting Room General Manager to develop and maintain operational procedures for all BOH employees

--- Interview potential BOH candidates

--- Lead the BOH team by attracting, recruiting, training, and appraising talented personnel

--- Attend weekly one on one meetings with the Tasting Room General Manager to re-cap COGS, labor, HR issues, menu planning and any upcoming events, etc.

--- Management of all BOH inventory

--- Preserve excellent levels of safety and sanitary practices in the BOH

--- Communicate clearly and effectively to staff who report to you

--- Provide open communication and nurture an ownership environment with emphasis in motivation and teamwork .

--- Ordering of food and supplies in a timely manner to ensure the T t asting R r oom does not run out of menu items

--- Responsible for effectively managing the kitchen, including but not limited to maintaining proper staffing levels, approving schedule changes and overtime hours, conducting performance evaluations, conducting coaching moments with proper documentation

--- Collaborate with the Tasting Room General Manager on maintaining adherence to recipe specifications for all menu items

--- Identify and correct any deviations from the set menu as needed

--- Develop solid team working relationships with all members of the management team/staff to create unity, trust and respect between the front and back of house

--- Develop a detailed staffing needs plan for Spring/Summer, must include additional part-time and seasonal staffing

--- Check timecards daily and approve weekly timecards

--- Approve or deny PTO requests within a week of submittal

--- Quality standards - work with BOH leads to develop top 5 standards as well as an implementation plan on ensuring all BOH staff are educated and trained to meet those standards

--- Quality development and implementation of SOPs, best practices, and daily checklists .

--- Waste management - develop SOPs and training for tracking waste effectively

--- Ensure all staff are trained and following proper FIFCO and shelf-life protocol - Day Dot system used 100% of the time

--- BOH meals - develop a daily tracking sheet for all BOH meals to be written down, so the FOH Supervisors can enter them into POS on a daily-basis .

--- Evaluate ticket times and efficiencies of the line - goal of ticket times not to exceed 30 minutes maximum

--- Provide leadership and mentoring to all BOH staff

--- Provide insights and analysis of monthly reports on sales, labor, usage of any overtime used by hourly employees and inventory for the tasting room budget

--- Maintain kitchen facility, ensuring equipment is in proper working order

--- Communicate with the Tasting Room General Manager on needed improvements/repairs for BOH

--- Distributing monthly safety information, and provide training to all BOH staff on proper use of equipment to provide a safe working environment

--- Menu - Spring/Summer and Fall/Winter menu development - list of ideas for new menu items and efficiencies to consistently increase food sales

--- Collaborate with the Tasting Room General Manager to revise existing menu as needed, suggest new menu items and recipes, constantly being innovative while staying true to the Crux culture and vision

--- Sourcing local products when available and using tools of sustainability .

--- Creates and maintains an environment that supports our Tasting Room purpose - To Be the Best Craft Beer Experience


Passion - for the craft industry

Enthusiastic, Energetic & Self-Motivated

Organized - with excellent time management skills

Team Player - with strong interpersonal and communication skills

Interpersonal Skills - ability to actively listen and cooperatively solve problems, relates well to others

Good knowledge of principles of quantity food preparation, portion control and meal service

Ability to follow menus and to adjust recipes to apply to quantity cooking

Able to prepare and supervise the preparation of special diets in accordance with formulas, recipes and daily work charts, involving careful weighing or measuring of ingredients and servings as required

Good knowledge of proper methods of handling and storing food

Ability to supervise, instruct and give on-the-job training to others and evaluate programs

Basic knowledge of most food allergies and what they entail


High School Diploma or GED required

Completion of a recognized course in cooking or food service supervision

Minimum of three years' experience within a full service, high-volume kitchen

Minimum of three years' supervisory experience or a combination of training and experience

Effective communication and demonstrated leadership skills

Guest oriented and service minded

Proficient with MS Office and experience with a POS system

Must be able to work in a high-volume, fast-paced setting, prioritizing work assignments and managing multiple projects at one time

Ability to recognize and resolve problems efficiently

Ability to delegating multiple tasks

Up to date with food and beverage trends and best practices

Ability to manage personnel and meet financial targets

Ability to teach people that may have little to no training in the food service industry

Food Handlers certificate

ServeSafe Manager Certificate a plus


Proof of eligibility to work in the United States

Valid driver's license in the State of Oregon and a clean driving record

Drug Free

Reliable transportation for work

Ability to work a flexible schedule including evening, weekends, and holidays


Must be able to perform simple grasping, fine manipulation, and repetitive hand and arm movements frequently

Must be able to bend, squat, crawl, kneel, push, pull, and walk on uneven surfaces on an occasional basis

While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat)

Must be able to work in hot, cold, and wet environments

Must be able to climb stairs both inside and outside and frequently lift 50 lbs. and occasionally up to 60 lbs.


Please include a cover letter and resume


Keywords: Crux Fermentation Project, Bend , Kitchen Manager, Executive , Bend, Oregon

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