Assistant Kitchen Manager

Under the direction and lead of the Kitchen Manager, the Assistant Kitchen Manager assists with managing all kitchen operations. The Assistant Kitchen Manager will spend most of their time managing the food planning and production processes. He or She will also ensure the kitchen is always properly staffed and will supervise all kitchen employees to ensure the kitchen is compliant with all standard operating procedures for food quality and regulatory requirements for food handling, sanitation, and cleanliness. All work-related duties are expected to be done onsite.

DUTIES and RESPONSIBILITIES:

The following reflects management's definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons.

EMPLOYEE RELATIONS:

• Manage all kitchen personnel.
• Assists in training new culinary staff and establishes an on-going training schedule.
• Assist in interviewing and hiring of kitchen staff.
• Collaborates with the Kitchen Manager to address and resolve staff performance issues.
• Assist the Kitchen Manager in conducting daily pre-shift/post-shift and other periodic meetings to increase communication.
• Assist the Kitchen Manager in processing new hires; introduce policies, properly orient new employees.
• Maintain high employee morale.
• Create kitchen employee recognition and incentive programs.
• Work with the Kitchen Manager and GM to appropriately deal with any conflicts regarding staff and handle employee counseling as needed.
• Collaborate with the Kitchen Manager and GM to determine employment needs and job postings.

OPERATIONS:

• Supervise, monitor and participate in culinary operations to ensure food quality, timeliness and adherence to various culinary standards. (i.e.: working a station, expediting, line checks)
• Provide overall leadership, guidance, and direction to the kitchen team.
• Maintain kitchen opening and closing procedures
• Assist the Kitchen Manager in preparing work schedules for kitchen staff.
• Manages monthly inventory activities.
• Assist in the ordering of food products.
• Ensure that employees keep waste to a minimum
• Assist in standardizing production recipes to ensure consistent quality.
• Establish presentation technique and quality standards.
• Maximizing the productivity of the kitchen staff through training and supervision.
• Perform administrative duties, including ordering kitchen supplies and reporting to the General Manager.
• Run the line during the service, ensuring that the highest standards are met and that communication between all stations is efficient.
• Monitor the quality and presentation of dishes so that only those, which meet our high standard, are served to our customers.
• Ensure that a high standard of hygiene and cleanliness is maintained by following established cleaning routines during the shift and in set-up and clean down procedures.
• Enforce the company's fire, health, and safety policies.
• Maintaining impeccable personal hygiene as well as high safety and sanitation standards in the kitchen.

MAINTENANCE:

• Ensure proper equipment operation/maintenance.
• Monitor the general appearance of the kitchen and take corrective action as needed.
• Maintain proper safety and sanitation expectations.

SUPERVISORY RESPONSIBILITIES:

The Assistant Kitchen Manager will supervise all kitchen staff.

MINIMUM REQUIREMENTS:

Must have and be able to do the following:

• Minimum 2 years of experience at the culinary supervisor level or above,
• Strong prep and line (grill/sauté, flattop, fryer, pizza, and expo) experience
• Good overall food & beverage knowledge, including basic food/labor costing
• Good general knowledge of kitchen equipment operations, maintenance & troubleshooting
• Prior experience with training culinary staff
• Good working knowledge & skill in Word, Excel & Outlook; POS experience helpful
• Excellent communication skills.
• Good math skills to work within a budget when ordering ingredients, calculating recipes, and determining portion size.