Pickled Fish Back of House Manager

Title: Pickled Fish Kitchen Manager

Department: Back of House

Reporting Relationship: GM >Food and Beverage Director> Kitchen Manager

Supervisory Relationship: Kitchen Manager > Shift Lead > Hourly Staff

Job Summary

The Kitchen Manager for the Pickled Fish will ultimately be responsible for the back of house operations. This will include and not be limited to the morale and welfare of the team. They are responsible for ensuring Guest orders are complete and accurate, ensuring consistency through prep and final product. They will inspire and lead from the front lines. As the Kitchen Manager, 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 Food and 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

• Monitor and maintain appropriate levels of staffing on a daily and weekly basis

• Execute special events and catering, utilizing our Catering Menu

• Work with Shift Leads on maintaining recipe and prep organization 

• Collaborate with GM on training and retraining needs, annual team member evaluations, and disciplinary actions as needed

• Work with GM on hiring needs and interviews

• Delegate daily responsibilities to the team

• Maintain positive relationships with Vendors, placing Product Orders, and Inventory management

• Lead and support the daily Prep and the Line during service

• Monitor quality control of food that leaves the line

• Monitor and adjust organization and efficiency of line

• Maintain a clean and organized kitchen

Permission to Play Values These values represent the essential, non-negotiable behavioral standards required for every member of our team:

• Kindness - at the heart of our interactions is showing empathy, warmth, and thoughtfulness to make everyone feel welcomed and valued.

• Respect - valuing others' perspectives, time, and contributions. Showing consideration for guests, coworkers, and the community by upholding high standards, and handling all interactions professionally.

• Team Player - Collaboration is key to creating memorable guest experiences, so team members are expected to be cooperative, supportive, and reliable. Being a team player means pitching in where needed, celebrating others' successes, and contributing to a positive atmosphere.

• Willing to Learn - be open-minded, ready to improve your skills, embrace feedback, and seek opportunities to grow personally and professionally.

Management Duties

• Work on property 35-45 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.