Company description

BackFire Station, the moto adventure hub of the Pacific Northwest!

In 2021, we sold our home and bought an old Fire Station in Pendleton, Oregon. Our goal was to remodel the station and make it into a global destination for adventure riders and wayward travelers!

The space has allowed us to build out a small retail area to showcase the products of our 2 motorcycle parts companies MOTO STUFF (motocross) and SRC MOTO (Adventure). There is also comfortable motorcycle-raced-themed lodging for up to 8 guests!

We also turned our passion for great food and drinks (or two) we've discovered in our years of traveling into a fun and creative bar and restaurant!  

Our goal is to make BackFire Station an epic adventure hub of the Pacific Northwest.

Job description

We are looking for an experienced back of house manager who will report to and work in conjunction with the General Manager to create delicious, creative food and provide a fantastic experience to our guests. This individual needs to have great attention to detail and enjoy creating amazing and exciting guest experiences. The ideal candidate is a "foodie" with proven experience and skills in the culinary arts. We would love to hire someone interested in pushing the bounds of the standard local dishes found in smaller, "cowboy centric" towns, and be able to take advantage of locally sourced ingredients. 

The candidate should be self-motivated, have excellent communication skills, and be knowledgeable about all kitchen operations and regulations including temperature control, general kitchen cleanliness, and appropriate food storage regulations.(Blah, blah, blah)

While the role is listed as full-time, could potentially be someone to come in and help us reinvent our entire approach to the menu, even as a temporary consulting-type gig over winter/spring. For the right candidate we can offer temporary housing. We are open to all options and ideas! 

Responsibilities: (The boring stuff)

• Work with GM to make employment and termination decisions including interviewing, hiring, evaluating, managing, and disciplining kitchen personnel as appropriate
• Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees
• Fill in where needed to ensure guest service standards and efficient operations
• Ensure that all food is prepared according to recipes, portioning, and serving standards
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner
• Ensure that all kitchen equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs
• Work with GM to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items with respect to established brand and profit goals
• Ensure that all products are ordered according to predetermined vendors and product specifications and ensure that items received are in correct unit count and condition
• Managing finances, track kitchen finances to identify areas of waste, and manage the kitchen budget. Control food cost and usage by following proper standard recipes and waste control procedures
• Maintain a clean and orderly work environment
• Proper requisition of products from storage areas and product storage procedures
• Work with GM to ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis
• Work with GM to schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils
• Responsible for training kitchen personnel in cleanliness and sanitation practices
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas
• Regularly check and maintain proper food holding and refrigeration temperature control points

Qualifications:

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, and expediter
• At least 6 months experience in a similar capacity
• Able to communicate clearly with others (kitchen staff, GM, owners/staff, vendors, etc.) in a prompt and professional manner
• Be able to reach, bend, stoop, and frequently lift up to 50 pounds
• Be able to work in a standing position for long periods of time (up to 9hrs).

Compensation

this position is: hourly, varies DOE, $20.00 - $30.00

Application instructions

If you are not registered, you'll be prompted to do so. Don't worry, it's free!

Deadline

no deadline