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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 Ttasting Rroom 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 QUALIFICATIONS

  • 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 EDUCATION & EXPERIENCE
    • 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 JOB REQUIREMENTS
      • 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 PHYSICAL REQUIREMENTS
        • 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.TO APPLYPlease include a cover letter and resumePI150231074

Keywords: Crux Fermentation Project, Bend , Kitchen Manager, Hospitality & Tourism , Bend, Oregon

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