Kitchen Manager at Jubitz Corporation

Portland, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

28 Apr, 26

Salary

0.0

Posted On

28 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations Management, Food Quality Control, Recipe Adherence, Sanitation Protocols, Cost Control, Team Leadership, Staff Development, Menu Execution, Inventory Management, Equipment Maintenance, FOH–BOH Communication, Scheduling, Performance Evaluation, Conflict Resolution, Interpersonal Skills

Industry

Truck Transportation

Description

Description Position Summary The Sous Chef/Kitchen Manager is the second-in-command to the Executive Chef and leads day-to-day back-of-house operations across the Cascade Grill restaurant, Ponderosa Lounge and occasional banquet-style events. This role ensures consistent food quality, recipe adherence, safe and sanitary operations, smooth service execution, and cost control while developing a high-performing culinary team that reflects the company’s strong guest-focused culture. Essential Functions & Responsibilities Kitchen Operations Management Lead daily BOH operations for the full-service restaurant, lounge/nightclub, and event functions. Maintain product quality and consistency through recipe management, portion control, presentation standards, and line checks. Oversee expo, prep, line, and dish workflows to ensure timely ticket times and smooth service handoffs. Uphold food safety, sanitation, and allergen protocols; ensure compliance with health department standards and internal audits. Partner with Executive Chef on menu execution, seasonal features, and event menus; provide feedback from guests and team members. Manage ordering, receiving, inventory, and waste reduction; track and achieve food cost targets. Maintain kitchen equipment, smallwares, and facilities, coordinate repairs and preventive maintenance. Enforce safety policies and contribute to a clean, organized, and respectful workplace. Leadership and Staff Development Recruit, train, and supervise a high-performing team of Security Officers. Prepare schedules, assign work duties, and approve timecards when needed. Maintain high standards of work performance and customer service. Take corrective action when necessary to address poor performance or rule violations. Conduct performance evaluations, provide feedback, and support professional development initiatives to ensure a safe and productive workforce. Lead by example and foster a culture of accountability, professionalism, and teamwork. Departmental Collaboration Foster strong FOH–BOH communication; support pre-shift lineups and post-shift recaps. Coordinate BOH support for live music nights, special promotions, and banquet-style events, ensuring accurate production, plating, and timing. Participate in various company-wide initiatives as needed. Other Duties as Assigned Requirements Experience and Qualifications Minimum 4 years’ experience in high volume or multi-outlet culinary operations. Minimum 2 years’ experience in supervisory or management role. High-school diploma (or GED) required, culinary schooling preferred. Desired Skills and Attributes Demonstrated expertise in line execution, quality control, and service timing during peak periods. Strong leadership and team management skills to include training, mentoring, and coaching. Proactive management- and work-styles with attention to detail and organizational skills. Strong interpersonal and relationship-building abilities. Excellent verbal and written communication skills, reading, and listening. Strong command of English language is required. Spanish speaking skills beneficial. Ability to handle stressful situations and employee conflict while staying calm and professional. Computer proficiency/aptitude in Microsoft Office programs to include Outlook, Excel, and Word. Additional Information This position should expect to work a flexible schedule, including frequent nights and weekends. The position requires extensive amounts of time standing and walking. The employee must frequently lift and/or move up to 30 pounds, occasionally up to 50 pounds.

Responsibilities

The Kitchen Manager leads day-to-day back-of-house operations for the restaurant, lounge, and events, ensuring consistent food quality, adherence to recipes, and smooth service execution while controlling costs. This role also involves recruiting, training, supervising, and developing a high-performing culinary team.