Kitchen Manager at Pelican Brewing Company

Palmyra, Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

05 Jun, 26

Salary

60000.0

Posted On

07 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Team Building, Food Quality Control, Staff Scheduling, OSHA Compliance, Performance Management, Recruitment, Team Retention, Recipe Adherence, Guest Experience, Food Safety Guidelines, Lifting (50lbs)

Industry

Hospitality

Description

Description We're bringing bold flavors and great beer to Rockaway Beach with the launch of our new Tap Room, and we’re looking for a Kitchen Manager to help lead our back-of-house operations. This is a hands-on leadership role where you’ll help build our kitchen, create a high-functioning team, and deliver consistently delicious food that pairs perfectly with our craft beer lineup. Summary of the Position: The Kitchen Manager is responsible for the overall operations for the back of house and kitchen area of a restaurant.? As well as function as head chef and kitchen supervisor, and manage kitchen staff?schedules. The Kitchen Manager will be that person who will always know exactly what to do to bring order to chaos and ensure all things are running smoothly.? Kitchen manager will lead and build a collaborative team of Beertenders and Culinarians and set the example of how to maintain the highest standards when it comes to guest experience, food quality, and Oregon food guidelines. Key Accountabilities: will be responsible for tracking the following but not limited to Obtain a valid Oregon Food Handlers permit. Obtain a valid OLCC LMA- all team members as it pertains to CORE VALUES, handbook policies, FOC SOPs, Recipe adherence, Food quality, and guest experiences. Maintain clean working environment. Follow all OSHA guidelines. Administer employee performance issues: reviews, discipline, recognition Proficient in all PBC programs used to operate facility. Help recruit, build, and retain only the best team members. Weekly communications with Regional Chef and Director of Restaurant Operations Keep Regional Chef and Director of Restaurant Ops informed of all happenings, events, issues that arise. Ability to lift and move up to 50lbs safely and properly This may require occasional night, weekend and overtime shifts as well as response to emergencies that may require action during non-scheduled periods. Requirements Preferred Skills and Experience 2-3 years working as a Sous Chef in a busy, fast paced kitchen. Culinary degree. 2-3 years of management experience

Responsibilities

The Kitchen Manager is responsible for the overall back-of-house operations, functioning as the head chef and kitchen supervisor while managing staff schedules. This role involves leading and building a collaborative team to maintain the highest standards for guest experience and food quality according to Oregon guidelines.