Kitchen Manager at Pelican Brewing Company

Yachats, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Aug, 26

Salary

65000.0

Posted On

08 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Team Leadership, Staff Scheduling, Food Quality Control, Recruitment, Performance Management, OSHA Compliance, Recipe Adherence, Guest Experience, Inventory Tracking

Industry

Food and Beverage Services

Description

Description We're Hiring! We're launching something special on the Oregon Coast — a brand-new Pelican in Yachats Oregon and we’re looking for an experienced, high-energy culinarian! This is a unique opportunity to be part of the opening team and play a key role in building a welcoming, community-focused destination for beer lovers and beachgoers alike. If you're passionate about craft beer, hospitality, and team leadership, we want to hear from you. 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 2-3 years working as a Sous Chef in a busy, fast paced kitchen. Culinary degree. 2-3 years of management experience

Responsibilities

Oversee all back-of-house operations, acting as head chef and supervisor to ensure food quality and guest satisfaction. Lead and build a collaborative team of culinarians while maintaining strict adherence to food safety guidelines and company policies.