JOB TITLE: ASSISTANT KITCHEN MANAGER

GENERAL DESCRIPTION: Works with Kitchen Manager on all aspects of kitchen operation: A Kitchen Manager in training. Shares role with Kitchen Manager in being responsible for operation of the kitchen in the most professional manner possible. Must ensure the highest quality standards consistent within budgeted food cost parameters. To communicate all pertinent situations to the Kitchen Manager, General Manager and Director of Operations.

Operations

Food Production

1. Responsible for maintaining SRI Standards in food purchasing and production.
2. Enforces safe and sanitary food handling procedures and verifies that they are strictly adhered to.
3. Works with Kitchen Manager to control food inventories.
4. Conduct line checks to ensure quality and preparation standards are met.

Personnel

1. Responsible for staffing within the kitchen throughout shift, as well as the training and direction of the staff.
2. Support Kitchen Manager in evaluation of kitchen staff on an on-going basis.
3. Assist Kitchen Manager in hiring of kitchen staff.

Purchasing

1. Ensures adequate quantities of specified products are on hand at all times, working with the Kitchen Manager to help set par levels, etc.
2. Performs duties as delegated by Kitchen Manager.

Cost Control

1. Attain or better budgeted food cost without cutting quality.
2. Attain or better budgeted labor cost without sacrificing ticket times, quality or cleanliness.

Maintain Product Quality By

1. Training and supervising both the prep and line crews.
2. Performing quality checks on the cook’s line and in the prep area.
3. Ensuring properly organized receiving, storing, and rotation practices.

Other Responsibilities

1. Timely completion of objectives as directed by General Manager and Kitchen Manager.
2. Conducting weight and quality checks on all seafood received.
3. Communications with Kitchen Manager, General Manager and Director of Operations.
4. Assist in conduction of periodic safety and sanitation meetings.