KITCHEN MANAGER ST. JOHNS TAPROOM

& CATERINGStormBreaker Brewing | Portland, OR$25/hr + tips 40 hrs/week including admin Nights & weekends requiredWe're hiring a Kitchen Manager to run the kitchen at our St. Johns taproom and lead our catering program. This is a hands-on role roughly 32 hours a week on the line and 8 hours on admin for someone who can cook and also plan.

The events side. We cater casual, snack-focused events for 50 to 100 guests, as often as every other week. All of it happens on-site in our own taprooms events run at either our St. Johns or Mississippi location, so there's no off-site setup or hauling. You'd own the program end to end: menu build and costing, scaling prep, production timelines, staffing the event, and running it the day of. If you like the puzzle of feeding 80 people well and on time out of a kitchen that also has a regular service to run, this is the part of the job you'll want.

The kitchen side. A 2 3 person line serving upscale pub food and weekly specials. We value cleanliness, timeliness, a strong desire to learn, and a real passion for good food. Our crew is tight-knit and we enjoy each other on and off the clock. We're looking for exceptional communicators who coach respectfully and patiently we have a zero-tolerance policy for belittling or publicly scolding anyone.

Ideally you bring:

Strong expo experience you've run the pass through a full service and kept tickets, timing, and the line in sync under pressureCatering, banquet, or large private-event experience scaling prep, building timelines, and executing for 50 100 guestsWell-developed culinary skills (prep, line, and recipe development)2+ years leading a line sous, lead cook, or kitchen managerStrong organization and planning; you keep a calendar and hit datesPositive, supportive, encouraging demeanorFunctional computer skills (Excel, Word, Canva)Open weekend and night availabilityYour duties would include (but are not limited to):

Run expo through peak service own ticket times, coursing, and plate quality going out the doorOwn the events calendar menus, costing, prep scaling, staffing, and day-of executionDebrief and cost out each event so the program stays profitableMaintain product inventory through order guides, purveyors, and existing/adjusting parsHit target labor and food cost goals using xtraCHEF and Toast POSCreate weekly specials design, implementation, wording, and costingDelegate tasks to keep service smooth and sanitaryEnsure daily, weekly, and monthly cleaning and preventative maintenance get doneMaintain open, professional communication with the team, fellow management, and ownersAssist in training, leading, developing, and disciplining team membersPay & benefits:$25/hr, based on experience, plus tips of roughly $4 8/hr depending on sales about $58K $65K annually401k with up to 3% employer match2 weeks PTO, accrual based up to 3 weeks after 1 year, 4 weeks after 5 years50% off a shift meal50% off beer, 25% off food, and 25% off liquor and wine off shift, for you and your significant otherEmployee pricing on cans and growlers; brewery-cost keg pricing

Keywords:

Brewpub, Chef, Line Cook, Craft Beer, Brew, Pub Fare, Brewery, Kitchen Manager, chef, sous chef, Grill, Saute, Pantry, Fry.