Ringlers Pub Kitchen Management (KAM)

McMenamins•Portland, OR

36d•Onsite

About The Position

The primary responsibility of KAAM is to help oversee all kitchen operations under the guidance of the Kitchen Manager, Kitchen AM (and Pub Manager when applicable). Duties include, but are not limited to; overseeing, training, and supervising other cooks on duty; adhering to and enforcing portioning guidelines; consistent communication with head management; enforcing and adhering to McMenamins policies and procedures; ensuring food is expedited in a timely manner; and overseeing product quality and presentation, maintain, and breakdown service and work areas so that they are well stocked and organized for efficient and safe service; regulate labor; oversee side work; cleaning duties; supervise and train staff; administrative duties as assigned by the Executive Chef (i.e. scheduling, payroll, etc.); effectively deal with personnel and customer service issues as they arise. The KAAM will be expected to be able to perform the responsibilities of each non-management position in the kitchen (i.e. prep cook, line cook, and dishwasher). The KAAM must be available to help solve & troubleshoot any problems that come up during the course of a shift. This position can be hard physical work and also takes mental agility and the ability to effectively multi-task in a fast paced and deadline oriented environment. The KAAM must have the ability to work well independently and as a member of a team. Each employee will be expected to perform their job in a safe manner and report any safety concerns to the Executive Chef, Property Management and/or General Management. All McMenamin employees will also be expected to keep current on all company events, history, and products. Other duties as assigned by the Manager on duty. Most importantly, this job requires a positive attitude, a value for diversity, and a commitment to excellent customer service. Each employee is expected to come to work ready to have fun and be a positive force. YOU MUST BE ABLE TO PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB WITH OR WITHOUT REASONABLE ACCOMMODATION

Requirements

Obtain and maintain current food handlers card
Previous management related experience preferred but not required
Ability to accurately work with numbers and accurately work with menu specs
Excellent customer service & communication skills
Flexible schedule including mornings, days, evenings, weekends and holidays required
Ability to remain calm and focused in a high volume, deadline oriented work environment
Produce excellent quality food for customers
Safely lift and carry heavy objects with a hand truck or the help of another person if necessary
Must have a value for diversity and the ability to work with individuals from different backgrounds
Ability to effectively manage others in a positive and professional manner
Provide excellent customer service in a high volume environment
Handle complaints in a professional and positive manner
Work for long periods on feet including frequent walking, stair climbing and working outdoors in varied weather conditions as necessary
Repetitive movement such as pushing, pulling, bending, some twisting and stooping
Fine hand manipulation including handling small and large objects, computer keyboard usage, writing, chopping and use of kitchen equipment, etc.
Ability to communicate clearly and effectively
Be positive, polite, and cooperative with co-workers, managers, vendors, and customers
Work around various heat sources, including grills, broilers, and hot-oil fryers
Work with and around sharp objects, including knives & slicers
Work with chemicals and used in cleaning and sanitizing
Provide customer service to guests as necessary
A positive attitude
A value for diversity
A commitment to excellent customer service

Responsibilities

Overseeing, training, and supervising other cooks on duty
Adhering to and enforcing portioning guidelines
Consistent communication with head management
Enforcing and adhering to McMenamins policies and procedures
Ensuring food is expedited in a timely manner
Overseeing product quality and presentation
Maintaining and breaking down service and work areas
Regulating labor
Overseeing side work
Cleaning duties
Supervising and training staff
Administrative duties as assigned by the Executive Chef (i.e. scheduling, payroll, etc.)
Effectively deal with personnel and customer service issues as they arise
Perform the responsibilities of each non-management position in the kitchen (i.e. prep cook, line cook, and dishwasher)
Help solve & troubleshoot any problems that come up during the course of a shift
Report any safety concerns to the Executive Chef, Property Management and/or General Management
Keep current on all company events, history, and products
Other duties as assigned by the Manager on duty