Kitchen Manager

Imperial River Co.

Imperial from the River

Manage a fun kitchen in Central Oregon on the Deschutes River!

Our green lawn falls right in to the Deschutes River!

Seasonal
Posted: Mar 15, 2024

Kitchen Manager

Location
Maupin, Oregon
Wages/Pay
$4,000.00 - $6,000.00 / month + tips
Experience Level
Some experience required
Job Start Date
Job Starts: Apr 22, 2024

We are looking for a fun, talented person to join our team! 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 a Kitchen Manager 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 host about 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 maintaining the property's brand in food service and training new staff to ensure a continued high-quality experience. They will provide strong leadership so that the culinary team can provide delicious food.

THE PERKS & BENEFITS

As our employee, you receive shift meals 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 DETAILS

Reports to: Assistant General Manager

As 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 duties
    • Full understanding & utilization of all indoor & outdoor kitchen equipment
    • Train staff for production, quality and consistency
    • Line cook for restaurant & bar orders
    • Prep & cook catering menus for on-site lodge events
    • Prep & cook BBQ raft lunches at outdoor grill
    • Cleaning schedule completed (daily, weekly, monthly)
  • Manage food service inventory and weekly ordering
    • US Foods order
    • Maintain US Foods “Lists”
    • Communicate with other purveyors (Franz, beverage distributors)
    • Rotate stock
    • Weekly inventory worksheet completed
    • Order continental breakfast food
    • Order housekeeping supplies
    • Order front house supplies
  • Manage food cost & menu pricing
    • Create & use waste sheet
    • Special catering menu request pricing
    • BBQ raft lunch menu
  • Schedule kitchen staff weekly
  • Equipment maintenance
    • Report problems immediately to Assistant General Manager
  • Maintain excellent customer service and positive attitude toward guests, customers, clients & co-workers
    • Run/Expo food from line to dining room
    • Talk with guests while serving at catered events & BBQ raft lunch
    • Communicate closely with Front House Manager & Assistant General Mgr.
  • Conduct performance review and exit interview for all direct reports 1 week prior to employee’s departure date

Position Qualifications:

  • Requires a positive attitude, strong work ethic, and a commitment to providing world-class service to the client, guests, and co-workers 
  • Possess current Food Handler Certification
  • Must be able to lead, motivate, and communicate effectively with others
  • Strong organizational abilities and attention to detail
  • Inventory management experience
  • Line-cooking experience
  • Willingness to take responsibility
  • Knowledge of personal computers
  • Must be willing to work nights, weekends and holidays as needed
  • Preferably one season in kitchen food service or like environment performing like duties as Line Cook, Kitchen Manager or Sous Chef
  • This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing.

How to Apply

Send your resume to susie1915@gmail.com.

Contact Info

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