Kitchen Manager

We are looking for a fun, talentedperson to join our team at Imperial River Co. in Maupin, Oregon! Our small staff is our family and we enjoy making our guests happy. If you're looking for a second family, it's probably us! We love living on the Deschutes, home to world-class fishing, great whitewater rafting, hiking and hunting. Also, within a 1-hour drive of Maupin, is skiing on Mt Hood, wind sports in the Columbia River Gorge, local wineries, waterfalls and tons of camping. We are 2 hours from the Portland International Airport, making it easy to hop a flight anywhere.We are looking for aKitchenManager for the coming summer season. Our dining & bar areas are open for dinner, daily (May-Sept.) We serve a BBQ outdoor lunch for our rafting guests and hostabout 20 on-site catered events annually. The Kitchen Manager will be responsible for overseeing daily operations for our kitchen, including; line-cooking, outdoor BBQ lunch grilling, on-site catering & inventory/ordering. They will also work on maintainingthe property's brand in food service and training new staffto ensure a continued high-quality experience. They will provide strong leadershipso that the culinary team can provide delicious food.THE PERKS & BENEFITSAs our employee, you receive shiftmeals and use of rafting/river equipment. By working at Imperial River Company amongst the beauty of the lower Deschutes River, this is your chance to Work, Live & Play in one of the most beautiful places on Earth.THE DETAILSReports to: Assistant General ManagerAs Kitchen Manager, your duties include a mix of line-cooking, catering preparation, ordering/inventory & operational tasks. Your responsibilities are to oversee daily operations for kitchen food service including restaurant & bar food menus, BBQ raft lunch & catered events. Other duties include upkeep of property image & brand, training new staff and producing product in a timely manner to ensure a high-quality guest experience.Responsibilities to Include:Manage kitchen & perform cooking dutiesFull understanding & utilization of all indoor & outdoor kitchen equipmentTrain staff for production, quality and consistencyLine cook for restaurant & bar ordersPrep & cook catering menus for on-site lodge eventsPrep & cook BBQ raft lunches at outdoor grillCleaning schedule completed (daily, weekly, monthly)Manage food service inventory and weekly orderingUS Foods orderMaintain US Foods ListsCommunicate with other purveyors (Franz, beverage distributors)Rotate stockWeekly inventory worksheet completedOrder continental breakfast foodOrder housekeeping suppliesOrder front house suppliesManage food cost & menu pricingCreate & use waste sheetSpecial catering menu request pricingBBQ raft lunch menuSchedule kitchen staff weeklyEquipment maintenanceReport problems immediately to Assistant General ManagerMaintain excellent customer service and positive attitude toward guests, customers, clients & co-workersRun/Expo food from line to dining roomTalk with guests while serving at catered events & BBQ raft lunchCommunicate closely with Front House Manager & Assistant General Mgr.Conduct performance review and exit interview for all direct reports 1 week prior to employees departure datePosition Qualifications:Requires a positive attitude, strong work ethic, and a commitment to providing world-class service to the client, guests, and co-workersPossess current Food Handler CertificationMust be able to lead, motivate, and communicate effectively with othersStrong organizational abilities and attention to detailInventory management experienceLine-cooking experienceWillingness to take responsibilityKnowledge of personal computersMust be willing to work nights, weekends and holidays as neededPreferably one season in kitchen food service or like environment performing like duties as Line Cook, Kitchen Manager or Sous ChefThis role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing.Pay: $4000-$6000 per monthPlease email Susie a resume!