PDX Kitchen Manager

Come join the Tillamook Team, one of the fastest-growing dairy brands in the US, where we Play to Win to create over 200 dairy products in 6 different categories: cheese, ice cream, yogurt, sour cream, butter, and cream cheese. Our Uncompromising Quality has led us to become the #1 Cheddar, #2 Cream Cheese and #3 Family Size Ice Cream brand, but we’re not stopping there. We’re loading up for our best years to come and want you to join us. As a farmer-owned cooperative since 1909, we know that being Good Stewards for our stakeholders and doing a little extra always pays off. We’re looking for team members with a One Team and Genuine Care mindset who are inspired to share the delight of the Tillamook brand with each other and others every day. What you will do: The Tillamook Market at PDX Kitchen Manager is a member of the Tillamook Market Leadership Team and reports to the General Manager at PDX Tillamook Market. The Tillamook Market at PDX Kitchen Manager is responsible for achieving a business plan for the Tillamook Market at PDX Airport, including ice cream, food service, and retail. This role is also responsible for building and maintaining an engaged workforce. The Tillamook Market at PDX Kitchen Manager motivates their team to provide world-class guest experience through leading by example and integrating Tillamook’s shared values into interactions, employee relations and alike. In addition, this role is charged with implementing business strategies to enable current goals that bring the brand to life through the menus offered at PDX in partnership with the TCCA Corporate Executive Chef. They are responsible for financial goals and oversee product ordering, inventory management, menu costing and pricing for the PDX kitchen. The Kitchen Manager motivates and coaches her/his team to provide well-presented, delicious, and brand-elevating culinary dishes consistently to every guest as well as optimizing ticket times and ensuring an efficient back of house operation. The Kitchen Manager must ensure that Tillamook’s 5 shared values are integrated into daily lives at work, fostering a culture of inclusion, creating space for each and every employee to feel a sense of belonging and can contribute to their fullest potential. Here’s a day in the life: Oversee the daily operations of the Tillamook Market at PDX. Responsible for menu ideation and execution (to be approved by the TCCA Corp Exec Chef). Will work with Corp Exec Chef for final menu development and approval. They are responsible for financial goals and oversee weekly product ordering, inventory management, menu costing and pricing for the PDX kitchen. Work with PDX Management to manage the kitchen staff in the day-to-day performance of their jobs, including training, coaching, developing, and the retention of employees. Work with General Manager to supervise kitchen staff, Café staff and ensure service runs smoothly. Ensure all staff’s breaks are taken in accordance with Oregon State Law. Ensure that quality and cost standards are consistently maintained. Act as the on-site leadership point of contact during assigned shifts, addressing operational, guest, employee, safety, and facility concerns and escalating issues when appropriate to leadership, the Port of Portland, TSA or People & Culture. Ensure that quality culinary dishes are served on time, consistently, to recipe specifications and address any problems that arise in a timely manner. Ensure team is performing the correct routines for the Line, Build, and Expo role of the line. Analyze food sales to maintain food production and inventories accordingly. Place weekly and bi-weekly orders for all products including Tillamook Cross Dock order. Ensure that food and facilities meet all governmental regulations. Oversee and ensure that all food is prepared to specifications in presentation and recipe. Responsible for approving all prepared food items that leave the kitchen. Identify menus and recipes that need to be improved or altered. Bring to the attention and recommend changes to the PDX Management Team and Corp Chef. Oversee and work on the line to support, observe, train and direct staff during service. Spot checking and auditing execution of recipes to ensure consistent quality of food. Coach and retrain staff as needed. Draft menus with Corp Chef – including costing, allergy guides, and training manuals, recipe cards, and prep sheets. Maintain COGs and other variable food/kitchen costs within budget. Recommend any changes or solutions that are in the best interest of the key business stakeholders. Ensure goals are tracked and objectives are met. Ensure the guest experience and culinary offerings are in alignment with brand standards. Trains staff to provide consistent guest and culinary experience through friendly, knowledgeable and efficient service utilizing TCCA’s PDX guidelines Lead through TCCA values providing a safe and respectful environment for employees, guests, and vendors. Efficiently manage and utilize resources. Exercise independent judgment and critical thinking skills regularly, bringing well-considered, data-driven recommendations to leadership. Work collaboratively, celebrate employee wins, provide regular recognition, and encourage recognition of success by all team members. Responsible for ensuring employees receive the necessary training to ensure quality culinary dishes are produced. Assign food preparation and line duties to the kitchen and FOH staff. Oversee and ensure that food safety and Health Department satiation requirements are always maintained. Maintain food cost and budgetary guidelines while possessing and understanding food costing formulas and yield percentages. Estimate food consumption and requisition or purchase food. Ensure proper equipment operations/maintenance. Review cleaning checklists for both BOH and FOH operations. Weekly and monthly. Ensure company systems (temperature logs, maintenance/cleaning logs, hot holding logs, prohibited item logs) are maintained and accurate. Escort approved vendors on-site work or meetings. Build professional and respectful working relationships with other TCCA departments, including but not limited to People & Culture, Finance, Direct Commerce, and other TCCA departments. Manage the relationship with food vendors. Confront and resolve difficult situations in a proactive, objective, professional, and solution-oriented manner. Knowledge, skills, and abilities: Report any food safety and quality problems to personnel with authority to initiate action. Follow and uphold procedures outlined in the Food Safety Plan and the Food Quality Plan and any other programs that support the SQF system and other 3rd party programs/audits. High school diploma or GED with Technical Certification; some post-secondary culinary or restaurant or hospitality management preferred Responsible for taking necessary action on all food safety and quality problems reported or observed. Working Conditions: The kitchen and PDX Airport can be noisy and crowded. The building is temperature controlled and well lit. Requires standing entire shift, walking, and climbing stairs to storeroom. Going in and out of cold/freezer storage is required. Duties may include repetitive motion of hands and lifting up to 50 pounds. Frequently stand, walk use hands and fingers to handle or feel. Occasionally required to reach with hand and arms, climb or balance, stoop, kneel, or crouch. Industry leading benefit and reward programs: We offer outstanding benefits to our employees. For more information, please visit the careers page: www.tillamook.com/careers . We are committed to creating a culture of inclusion where all employees are heard, valued and feel a sense of belonging. We rely on different perspectives, thoughts, backgrounds and cultures to inform our work, to help us be better as a brand and as an employer and to fuel our success. We are seeking talent from a wide range of diversity, perspectives, and backgrounds to join our exceptional organization and help us build our future. Tillamook County Creamery Association (TCCA) is a Drug-Free Workplace. EEO TCCA prohibits discrimination and harassment of any type and affords equal employment opportunities to employees and applicants without regard to age, race, color, religion, national origin, sexual orientation, gender or gender identity, disability status (including those related to pregnancy and childbirth), protected veteran status, membership/non-membership in a labor organization, or any other characteristic protected by law.