Training Kitchen Manager Jobs in Oregon (NOW HIRING)

 At Pastini we are inspired by the farms, vineyards and waters of the Pacific Northwest, and are dedicated to serving up two of life's greatest pleasures: pasta and wine. We know that using fresh, local ingredients makes a difference to our guests and to our community. We source fresh produce, dairy, artisan breads, coffee, and meat locally and we handcraft each dish to order. Based in Portland, Oregon, our family of restaurants has blossomed and grown to eight wonderful restaurants around the State since we first opened in 2001. 

We offer:

-Quarterly bonus opportunities plus annual anniversary bonus

-401(K) with match up to 4%

-Comprehensive Training, Growth and Development with Advancement Opportunities

-We pay 100% of our manager's medical and dental insurance plans, with generous options to add dependents

-Life Insurance

-Electable Benefits including FLEX Spending, Disability and Vision

-Free Shift Meals and Free Dining at Pastini

-Annual Active Wellness Reimbursement

-Annual Professional Development Reimbursement

-Pay for Community Service Days

-Paid Vacation and Sick Leave, plus a Floating Holiday of your choice

-Your Birthday and Work Anniversary are paid vacation days

Becoming a member of the Pastini family is an opportunity to become one of the very best. You will lead the

development of a team, create experiences for our guests through hospitality and amazing food, and be a part of a

successful business where people come first. Our positive, service oriented culture is full of opportunities for you to

learn, grow professionally and inspire others to succeed.

The Kitchen Manager (KM) is responsible for the complete operation of a single Pastini Pastaria restaurant kitchen.

This includes hiring talented, passionate and friendly people who consistently execute to a high standard and the

training and development of kitchen management and hourly Back-of-House (BOH) teams. It also includes many

aspects of financials, the daily execution of safety, sanitation and cleanliness, quality food preparation, culinary

craftsmanship, exceptional guest service through hospitality and driving company initiatives. The KM is responsible

for cleanliness and assisting the General Manager (GM) in overseeing the repair and maintenance of the building

and equipment. The KM is also responsible for communicating and administering all company policies, procedures

and best practices, and for promoting a respectful workplace free of harassment and discrimination.

The expectation is that the KM works 45-50 hours per week, or to the needs of the business. During weeks that

include key holidays, meetings, trainings, inventory, new menu or special menu roll-outs, other special events or if

the restaurant is understaffed, the expectation for hours worked may increase. Exposure to all meal periods,

specifically during Friday and/or Saturday dinner service weekly is required. Productive weekly overlap time with

members of the management team is required.

Essential Functions

•  Positive leadership, strong culinary skills and effective teaching skills
•  Assist GM with financial responsibility
•  Strong team development skills. Ability to cultivate top-performing teams
•  Excellent interpersonal communications and presentation skills
•  Ability to positively influence and manage through others
•  Self-motivated individual with the ability to solve complex problems
•  Ability to work well and partner with others in a very team oriented environment
•  Passionate about food and hospitality- Provides guests and team with the highest standard of service
•  Ability to be flexible and gracious with change- and to drive change and growth initiatives
•  Foster a positive environment with high morale and a team commitment to Core Values
• Required to have a valid Food Handler's, ServSafe or Always Food Safe Certification at all times
•  May be required to use own car at times and if so must have valid Driver License and Auto Insurance policy
•  Make decisions with the best interest of the guest and our Core Values in mind
•  Positive, supportive kitchen, expo and line presence required during peak business hours
•  Must hold self, management team and hourly employees accountable to expectations
•  Take complete ownership of the kitchen and treat it as if it were your own

In addition to following Pastini’s policies, procedures and best practices; principal responsibilities

include, but are not limited to:

Operational Leadership: Leading the BOH team through accountability by planning and executing

successful day-to-day kitchen operations, by example and by being a role model of the standards and

behaviors consistent with Pastini’s Core Values, Purpose, Goals and company culture.

Training and Development: Training and developing the BOH team, including all members of the kitchen

management team and hourly BOH employees. Ensuring that employees are paid properly, attend

training workshops, and are prepared for future career opportunities. Documenting development is

required by writing, delivering and taking action on performance reviews and development plans.

Team Building: Identifying talent, interviewing, hiring and on-boarding. Participating in personnel

decisions regarding the team, including transfers, promotions and terminations. Ensure that schedules

are written to meet the needs of the business so that an amazing culinary experience is delivered while

maintaining financial responsibility.

Management: Performing administrative duties including inventory, ordering, maintaining personnel

files, communicating with management team and Culinary Resource Manager, documenting in log book,

etc.

Safety and Sanitation: Regular maintenance of restaurant is required to promote cleanliness and

operation of all equipment, including the interior and exterior of the building. Compliant with all local,

state and federal regulations as well as Pastini expectations. Delivery of high scores from the Health

Department, third party and internal inspections.

Our People: Treat our employees with the same high level of respect that we give to our guests. Be a

positive leader and contribute to an environment where our people can be successful and thrive.

Hospitality: Generous and friendly treatment of guests, vendors and all employees of Pastini.

Financial Responsibility: Maximize profitability by meeting or exceeding budgeted goals of PNL with

emphasis on sales, labor and food cost.

Sales: Maximize sales through accurate product knowledge, thorough training; hospitable service,

developing raving fans by crafting dishes made to Pastini specifications, and providing our guests with an

experience that “wows” and exceeds their expectations.

Partnership with Executive Leadership Team: Open and honest communication and collaboration

regarding all plans of actions and execution of the business.

The Kitchen Manager is expected to be adaptable to the needs of the business. They must use good

judgment in every situation. Decisions must be based on service and driving business. Decisions are

made by referencing Pastini resources and partnering with the General Manager, Culinary Resource

Manager or District Manager.

In summary, the basic expectations of a KM include: Financially growing the business, open and honest

communication, a commitment to personal and professional development by learning and growing

daily, treating people with respect, doing what you say you will do, and following the law and our

policies. These must be executed with the guest and Pastini’s Core Values in mind.