Kitchen Manager

Title: Pickled Fish Kitchen Manager

Department: Pickled Fish Back of House

Reporting Relationship: GM > F&B Director > Kitchen Manager 

Supervisory Relationship: Kitchen Manager > Sous Chef > Shift Lead > Hourly Staff

Elevator Pitch

The Kitchen Manager (KM) for the Pickled Fish will ultimately be responsible for the back of house operations. This will include and not be limited to the moral and welfare of the team. They are responsible for ensuring orders are complete and accurate, ensuring consistency through prep and final product. They will inspire and lead from the front lines. As the KM you will be expected to work the line and prep when needed as well as maintaining all admin responsibilities. The Kitchen Manager will be involved with creating Specials for Service on the weekends and for Holidays with special menus.. 

At Pickled Fish we use local ingredients to create an interesting and exciting menu. We are located on top of the Adrift Hotel and our primary customers are Pacific Northwest travelers who enjoy our good views and friendly service. This role works under the General Manager and Food & Beverage Director, and oversees the daily functions of the restaurant to ensure that all guests and employees are taken care of.

Duties & Responsibilities 

• Monitor and ensure that product ordering is adequate and appropriate.
• Maintain focus on local food systems and always strive to find more local and sustainable options
• Monitor and maintain appropriate levels of staffing on a daily and weekly basis
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• Execute special events and catering, utilizing our Catering Menu
• Work with Sous Chef on maintaining recipe and prep organization 
• Collaborate with HR on training and retraining needs
• Work with HR and F&B Director on hiring needs and interviews
• Monitor and adjust accordingly to meet food cost goals 
• Work with HR as needed on disciplinary actions
• Delegate daily responsibilities to the team
• Inventory management
• Be in position to assist and support the line and prep 
• Monitor quality control of food that leaves the line
• Monitor and adjust organization and efficiency of line
• Maintain a clean and organized kitchen
• Work with F&B Director to conduct regularly scheduled BOH staff meetings

Management Duties

• Work on property 40-45 hours per week
• Respond to emails in a timely manner each day you work
• Clearly and appropriately escalate and communicate issues through correct channels
• Be reasonably available to staff by phone
• Deescalate issues as they arise (staff and guests)
• Understand and make changes to meet budget and revenue goals
• Continuously pursue personal growth and the growth of your team with the support of the company
• At all times communicate in a respectful manner
• Lead by example and be prepared to coach and council as needed 

Qualifications

• WA food handlers card
• 5 years restaurant experience in the back of house
• B corp understanding and passion for sustainability and local products
• Great communication skills
• 2 years management experience 
• Able to work ten hour-plus shifts, with extensive standing/walking.
• Ability to lift materials and/or product up to 50 pounds or more.