Head Chef - 10 Barrel at Tilray

Bend, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

22 Jul, 26

Salary

0.0

Posted On

23 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen management, Menu development, Inventory management, Food cost control, Labor cost management, Personnel management, Staff training, Procurement, Strategic planning, Microsoft Office, BOH operations, Quality control, Scheduling, Budgeting, Leadership

Industry

Food and Beverage Manufacturing

Description

Head Chef - 10 Barrel Bend, OR - Onsite About 10 Barrel Brewing Co 10 Barrel Brewing Co started back in 2006 with three guys in Bend, Oregon who shared one simple mindset; brew beer, drink beer, and have fun doing it. Since then our brewery has grown but we will always stay the same...Rough morning? Grab a beer. Powder day? The “gone skiing” sign goes up. Too hot to work? Mandatory company float. You get the picture...Here’s to living it up with a beer in hand. About Tilray Brands, Inc.  Tilray Brands, Inc. (“Tilray”) (Nasdaq: TLRY; TSX: TLRY), is a leading global lifestyle and consumer packaged goods company with operations in Canada, the United States, Europe, Australia, and Latin America that is leading as a transformative force at the nexus of cannabis, beverage, wellness, and entertainment, elevating lives through moments of connection. Tilray’s mission is to be a leading premium lifestyle company with a house of brands and innovative products that inspire joy, wellness and create memorable experiences. Tilray’s unprecedented platform supports over 40 brands in over 20 countries, including comprehensive cannabis offerings, hemp-based foods, and craft beverages.  Position Summary: The Head Chef is accountable for supervising the kitchen efforts, including all food preparation and personnel management in the absence – or on behalf of – the Sous Chef or Executive Chef. This position maintains product consistency in the absence of the Sous Chef or Executive Chef. The Head Chef is an experienced position in the kitchen with the ability to use all equipment as necessary, and possess the training and skills to perform all tasks to achieve the highest quality at the Chef’s discretion. Duties & Responsibilities: * Acts as the personnel manager in place of the Sous Chef and/or Executive for the relevant shift. * Oversees and executes kitchen open and close procedures. * Assumes 100% responsibility for quality of product served. * Interviews, hires, on boards, and trains new kitchen employees. * Plans menus and utilization of food surpluses, taking into consideration probable number of guests, marketing conditions, popularity of various dishes, etc. * Oversees food input procurement and inventory monitoring and maintenance. * Collaborates with restaurant management team to ensure entire pub workforce across front of house and back of house coordinates seamlessly. Skills & Abilities: * Thorough knowledge of food and beverage industry including BOH operations. * Ability to manage personal responsibilities in a high-stress, fast-paced working environment. * Ability to operate all equipment in the kitchen. * Ability to follow oral and written instructions. * Significant experience in professional chef and kitchen management roles. * Ability to learn and operate new systems/software for scheduling and inventory management. * Ability to write reports, business correspondence, and procedure manuals. * Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. * Ability to define problems, collect data, establish facts, and draw valid conclusions. * Ability to interpret an extensive variety of technical instructions in different forms. * Proficient with Microsoft Office and other office related software. * Thorough understanding of food cost and labor cost equations * Ability to quickly and efficiently cost finished plates (for specials, etc…) * Understanding of multiple departments and knowledge to efficiently execute service (restaurant line, prep, catering, banquets) * Leverage a strategic business mindset to identify, lead, and cultivate new revenue streams outside of the Boise Brewpub that will continue to drive growth and expand brand presence locally i.e. partnerships, promotional opportunities Education and Experience Requirements * Culinary degree preferred but not required. * Previous kitchen management experience with a strong background in both menu development and business/budgeting experience required. Physical Requirements * Work takes place in hot, wet, humid, and loud environments for long periods of time. * Conducts work in a standing position; job requires frequent standing, walking, bending, stooping, and lifting up to 60lbs repetitively. * Requires the ability to manipulate large quantities of food, dishware, cookware, etc. with hands. Tilray welcomes applications from all qualified individuals and is committed to employment equity and diversity in the workplace.  Tilray does not use artificial intelligence tools to screen, assess, or select applicants. Accommodations are available for applicants with disabilities throughout the recruitment process. If you require accommodations for interviews or other meetings, please advise when submitting your application. Please note that Tilray does not authorize, engage, or sponsor any consultants, agencies or organizations that seek certain personal or financial information from you (e.g. passwords, login ids, credit card information). Tilray does not charge any application, processing or onboarding fee at any stage of the recruitment or hiring process.  Tilray does not accept unsolicited resumes from any source other than directly from a candidate. Any unsolicited resumes sent to Tilray or any of its subsidiaries, directly or indirectly, will be considered Tilray Brands, Inc. property. Tilray will not pay a fee for any placement resulting from the receipt of an unsolicited resume. A recruiting agency must first have a valid, written and fully executed agency agreement contract for engaged services to submit resumes.

Responsibilities

The Head Chef is responsible for supervising kitchen operations, including food preparation, personnel management, and maintaining product consistency. They also oversee inventory, menu planning, and collaborate with the management team to ensure seamless service.