Marché Restaurant Group is looking for a dynamic, experienced leader to manage our kitchen and collaborate with the GM at a new Provisions location in the heart of the University of Oregon neighborhood. At P13, located right next door to the Duck Store on 13th, we’ll offer classic sandwiches, soups, salads, pizza, bar snacks, pick-up catering and grab-and-go, in tandem with our artisan bakery and commissary kitchen at the 5th Street Market location and our pals at Provisions South. The kitchen manager will help us develop our menu, train new staff and make this new Provisions the most fun, delicious one yet.

We are proud to have built a hub for great food and drink in Eugene over the past couple of decades and are excited to be looking to build on that even more with a great team at Provisions 13.

Compensation is very competitive–this is a salaried position and we offer lots of great perks (discounts and professional development) along with health, vision and dental insurance, paid time off and more.

At least 3 years in kitchen management is required, experience with seasonal philosophy is key, and at least 5 years of professional cooking is required. The person in this position reports to the General Manager of Provisions 13.

More about the job:

The Kitchen Manager is responsible for overseeing the successful operation of the Provisions 13 kitchen; and maintaining the relationship between the P13 kitchen , the commissary/bakery, front of house team and catering department.

CULINARY OPERATIONS

· Achieving budgeted food cost goals.

· Ordering, receiving and monitoring food/ kitchen supplies.

· Engaging in active and creative menu development in collaboration with the Executive Team.

· Undertaking full accountability for kitchen cleanliness and maintenance, ensuring that all kitchen equipment is in good working order and maintained on a recurring basis and in cost effective manner.

· Maintaining established standards of food quality, plating, portioning and safety/sanitation.

· Active participation in documentation and use of recipes, procedures and techniques in collaboration with the GM, HR and Executive Team.

· Constantly refining and improving existing systems to maintain discipline, cleanliness and adherence to company policies.

· Upholding the values and standards of the Marché Restaurant Group Manager Manifesto.

STAFF, LABOR COSTS & SCHEDULING

· Setting a tone of professionalism, positivity and focus on excellence in all things!

· Troubleshooting day-to-day scheduling, in collaboration with the GM.

· Supporting hiring and ongoing assessment of BOH hourly employees.

· Executing a thorough orientation and hands-on training process for every new BOH employee.

· Ensuring that kitchen labor costs are of an acceptable percentage, proportional to sales and determined by budgets.

· Enforcing all policies as defined in the employee handbook: uniforms, language, behavior, all of it.

· Engaging actively with FOH staff about new product, food preparation, ingredients and what guests can expect.

· Working actively with the GM and other kitchen leaders to build positive communication, systems, and both customer and crew experiences.

To apply please include availability, upload your resume and we’ll get in touch if it’s time to interview.