Kitchen Manager

Position: Kitchen Manager- Tillamook Taproom

Summary:

The Kitchen Manager joins our leadership team in advancing the vision and ensuring Pelican Brewing Company's core values are consistently reflected throughout the operation. Reporting to the General Manager, this position is responsible for leading all culinary operations within a Pelican Brewing Company Taproom or Neighborhood Pub.

Our Taprooms operate with a hybrid service model and lean staffing structure, requiring every leader to be highly engaged in all areas of the business. The Kitchen Manager serves as a hands-on operator, coach, and culinary leader who actively works alongside the team in both front-of-house and back-of-house operations to ensure exceptional food quality, efficient service, and a positive guest experience.

The Kitchen Manager is accountable for the overall execution of kitchen operations, team development, food quality, safety and sanitation standards, inventory management, labor control, and maintaining a collaborative culture between the kitchen and front-of-house teams. This position is expected to lead by example through active participation in daily operations while developing a high-performing team and supporting the overall success of the Taproom.

• Maintain the highest standards of food preparation and recipe execution
• Show off your passion and knowledge about pairing great food and great beer together
• Work well under pressure and confidently lead the back of house team in a fun and fast paced, high-volume kitchen
• Lead and build a collaborative culinary team by directing professional development with active coaching
• Self-discipline, initiative and leadership ability 
• Motivate employees to work as a team to ensure that food and service meet appropriate standards 
• Strong communication skills with a passion for team building
• Motivate the team and recognize their success 
• Be our go to person for effective kitchen operations 
• Continue your professional growth by attending events and seminars to learn industry best practices.
• Professional work ethic; being present for work, on time and for every scheduled shift 

Able to work on your feet for at least 8 hours.

Must be able to lift, handle, and carry food, supply, small wares, equipment, and paper goods at a minimum of 50 pounds properly and safely

Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment.

Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust, and smoke.

2-3 years working as a Sous Chef in a busy, fast paced kitchen, dedicated to high quality? 

Team-oriented personality with interest and experience in beer cuisine? 

Ability to drive hospitality and inspire others to do so? 

Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing 50 pounds and repetitive hand and wrist motion? 

Compensation details: 70000-70000 Yearly Salary

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