The Assistant General Manager is responsible for supervising and coordinating all kitchen activities during their designated shift. They must ensure the kitchen operates smoothly, maintain food quality and safety standards, and lead the kitchen team effectively.
Kitchen Team Leadership:

• Supervise, Train and motivate entire kitchen team by providing a positive and motivating work environment
• Monitor team performance, provide feedback and coaching to address any performance issues
• Delegate tasks and responsibilities, oversee daily kitchen operations, including opening and closing duties ensuring the team works efficiently and cooperatively. Conduct pre-shift meetings to communicate daily goals, special promotions, and any relevant updates.
• Ensure all Team Members are trained and understand in all kitchen operations standards.

Food Preparation & Menu Compliance:

• Oversee food preparation processes, portion control and food presentation to ensure consistency and quality.
• Ensure that all dishes are prepared in a timely manner and according to the brand menu and recipe standards.
• Collaborate with Culinary and Training departments to ensure teams complete understanding of menu recipes
• Ensure recipe adherence is followed by all kitchen Team Members and provides proper coaching when needed
• Monitor food temperatures and storage to prevent spoilage and maintain safety standards.
• Reviews food supplies, ingredients and other kitchen items in a timely and cost-effective procedure.
• Address customer complaints or concerns related to food quality promptly and professionally.

Kitchen Organization:

• Enforce food safety and hygiene standards to ensure compliance with health regulations. Conduct regular checks to maintain cleanliness and organization in the restaurant. Manage inventory of equipment and kitchen tools and order supplies
• Ensure proper equipment maintenance is followed and report any malfunctions if needed.
• Adhere to all health and safety regulations, including food handling and sanitation standards.
• Conduct regular safety inspections and training for kitchen staff and handle any food safety incidents or emergencies.

Controls Costs:

• Review kitchen labor and scheduling with General Manager to ensure proper kitchen coverage
• Controls food cost and usage by adhering to proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
• Maintains inventory levels and conducts weekly inventory with management team. Ensures that all products are ordered according to data/restaurant specific needs.

Administrative Tasks:

• Maintain accurate records of inventory, waste, and kitchen expenses.
• Prepare reports and updates for restaurant management when needed

Requirements:

• Proven experience as a Kitchen Manager or similar role in the restaurant industry. Strong knowledge of kitchen operations, food safety, and sanitation practices. Excellent leadership and communication skills.
• Ability to work under pressure in a fast-paced environment.
• Ability to speak and understand the english language
• Basic computer skills for inventory management and reporting.
• Food handling and safety certifications required.

Compensation and Benefits:

• Healthcare, Dental, Vision (must be full-time, 30 hrs/wk)
• Shift meal - eat what you cook!
• Get in on the ground floor of a fast-growing company!
• Interact directly with the founders
• Massive growth potential

Culture:

• Guest First - always do what's best for the guest
• Do Your Job - to the highest level!
• Respect - yourself, your teammates, your customers
• Team Wins - do what's best for the team because the team can accomplish more than the individual
• Ownership - take pride in everything you do
• Relentless work ethic
• On-Time - to work, in preparing food for our customers