OVN is hiring for two roles in the kitchen management team.
We are looking for people who are enthusiastic about the culinary arts with experience working in a commercial kitchen in leadership and/or supervisory roles.
Pizza experience is preferred.
Listed first is the Prep Manager position (morning focused).
Listed second is the Kitchen Manager position(more PM, some AM)
Position: Prep Manager (AM Focused, part of kitchen management team)
This position requires will focus on morning prep and lunch service.
f/t (30-35) - Higher end during May - Sept
compensation: paid working-interview (3-4 hrs @ $17.28/hr)
$19.28/hr upon hire plus share of tip pool (additional $6-9/hr, paid out weekly in cash, this is 50% while training).
$250 bonus after 90 days
Initial Review at 30 days to determine additional development goals and compensation, up to $24/hr.
Other benefits include: 10 days PTO annually (5 per 6 month period), 50% premium coverage for participation in employer health insurance plan, staff meals
100% premium coverage @ 24 months
This position participates in a "next person up" structure to help cover shifts, rotating who is "on call" and available to cover day-of shifts when other staff need to call out or there are other scenarios requiring additional staffing.
Duties include:
Guide prep-team through morning and lunch phase of business day, setting the restaurant up for success during dinner.
Helping to meet product quality goals and labor cost goals while following ovn, L&I and health department policies and rules.
Placing and receiving orders from our distributors. Participating in training new staff.
Working with ownership and the kitchen management team to maintain equipment.
Working with ownership and the kitchen management team to cultivate a fulfilling, successful workplace that provides opportunity and accountability.
Day to Day includes:
prepping food according to recipes, setting up mis-en-plance, managing the wood-fired oven, cooking in our wood-fired oven,
running cold-pantry side and assisting expo, dishes, preparing customer orders, cleaning the restaurant.
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Position: Kitchen Manager (PM Focused, lead for kitchen supervisor team)
This position will focus on lunch and PM service, with some focus on AM/Prep.
This position will guide the team of kitchen supervisors and be supported by an AM Prep Manager and PM Line Supervisors.
f/t (30-35) - Higher end during May - Sept
compensation: paid working-interview (3-4 hrs @ $17.28/hr)
$20.28/hr upon hire plus share of tip pool (additional $6-9/hr, paid out weekly in cash, this is 50% while training).
$250 bonus after 90 days
Initial Review at 30 days to determine additional development goals and compensation, up to $25/hr.
Other benefits include: 10 days PTO annually (5 per 6 month period), 50% premium coverage for participation in employer health insurance plan, staff meals
100% premium coverage @ 12 months
This position participates in a "next person up" structure to help cover shifts, rotating who is "on call" and available to cover day-of shifts when other staff need to call out or there are other scenarios requiring additional staffing.
Duties include:
Lead on kitchen staff development and kitchen team communications.
- Including developing and posting a kitchen schedule, managing kitchen time off requests
Helping to meet product quality goals and labor cost goals while following ovn, L&I and health department policies and rules.
Deputize for AM Prep Manager: Guide prep-team through morning and lunch phase of business day, setting the restaurant up for success during dinner.
- Placing and receiving orders from our distributors. Participating in training new staff.
Working with ownership and FOH Management to fine tune operations and support staff in providing a great guest experience.
Working with ownership and the kitchen supervisor team to maintain equipment.
Working with ownership and the kitchen supervisor team to cultivate a fulfilling, successful workplace that provides opportunity and accountability.
Day to Day includes:
prepping food according to recipes, setting up mis-en-plance, managing the wood-fired oven, cooking in our wood-fired oven,
running cold-pantry side and assisting expo, dishes, preparing customer orders, cleaning the restaurant.
-/-/-/-/-/-/-
Ovn does not schedule a dishwashing shift. Dishwashing is done by all staff.
There is a "Late" shift every night, this shift closes out the dishpit. Ovn rotates who is on this shift between 3-4 staff.
Ovn is an inclusive workplace.
Email us your resume and we will be in contact to schedule a paid working-interview and we will email you a questionnaire.
Please include information about your immediate availability and availability for winter 24/25.
Requirements:
food handlers permit within 2 weeks of hire
follow policies regarding safety protocols, food safety,
weekend availability
reliable transportation
must be able to lift 50 lbs
min. 24 months experience working in a restaurant kitchen
experience working in a supervisory or management role is preferred
experience making pizza or cooking in a wood fired oven is preferred
able to work some opening shifts (starting as early as 7am)
-we avoid scheduling "clopen" shifts
participating in a web-based scheduling site is required
