Sous Chef, Crush Ultra Lounge

Pacific Hospitality Group is a distinguished hospitality company that prides itself on its owner/operator approach, bringing a unique blend of value to investors and team members alike. Established as a family-focused organization, the company emphasizes long-term holdings to foster sustainable business growth and meaningful career development for its employees. With a steadfast commitment to enriching people's lives, Pacific Hospitality Group dedicates itself to delivering memorable experiences while giving back to the communities it serves and honoring its foundational values and faith in all operational aspects. The company is anchored by core guiding principles including integrity, compliance, value creation, principled entrepreneurship, customer focus, knowledge, adaptability to change, humility, respect, and fulfillment. These principles shape every facet of the company's culture and business model, ensuring a work environment where team members are empowered, valued, and continuously growing.

The opportunity presented is for a Kitchen Operations Manager role with an offered annual salary of $75,000. This position plays a pivotal role in managing and overseeing all kitchen operations at a notable bowling lounge that includes multiple culinary outlets like food trucks. The manager will be responsible for ensuring that all food production meets the highest standards of quality, consistency, and timeliness. This role involves supervising daily kitchen activities, managing kitchen staff, and handling complex logistics related to large-scale events and buyouts. Leadership within this position is critical; the Kitchen Operations Manager acts as the manager on duty during chef absences and coaches staff to develop their culinary skills and operational efficiency.

In addition to operational oversight, the position entails financial and administrative responsibilities, such as inventory control, vendor management, and rigorous food cost management through strategies aimed at minimizing waste and ensuring precise portion control. The manager will ensure that all culinary activities comply with health department regulations and HACCP guidelines to uphold the highest safety and sanitation standards.

Furthermore, this role requires deft coordination across multiple outlets and seamless integration between various food production environments, including stationary kitchens and mobile food trucks. The manager must demonstrate flexibility to accommodate fluctuating demands caused by seasonal occupancy changes at the resort complex. This role is ideal for an individual who thrives in dynamic, multi-faceted culinary environments and who values leadership, organization, and excellence in food service execution. The Kitchen Operations Manager will help shape the culinary experience for customers and support Pacific Hospitality Group’s continued growth and success through a dedicated focus on quality and teamwork.