Assistant Kitchen Manager

Job Overview

Supervises line and production cooks and stewards throughout their respective areas and ensures positive performance that adheres to budget and meets standards by performing the following duties:

• Conducts proper ordering procedures to maintain appropriate par levels of all kitchen related products.
• Ensures a high standard of service efficiency, sanitation, and training and safety practices.
• Performs a daily walk-through of inventory to determine daily production.
• Conducts meetings with staff at regular intervals.
• Affords assistance to the Kitchen Manager with labor control and assigning duties to supervisors and Staff Members and timely delivery of Staff Member evaluations.
• Accountable for the development, coaching, discipline, and mentoring of Staff Members.
• Ensures accurate completion of culinary Staff Member schedules in accordance with forecasted business volume.
• Anticipates and recommends employment needs.
• Affords assistance to the Kitchen Manager with coordinating catering/banquet functions with the appropriate Department Head.
• Ensures proper plate presentation and adherence to product specifications and recipe guidelines.
• Responsible for quality and consistency of products and waste prevention.
• Affords assistance in training new Staff Members within their department.
• Notifies appropriate Department Head of low inventory and recommends new inventory.
• Ensures the highest quality product reaches our guest and meets specifications.
• Ensures that all productivity and quality standards are maintained.
• Ability to calculate COGS and troubleshoot discrepancies in cost reporting.
• Ability to forecast Labor Cost based on historical data and trends.
• Maintains high-level of knowledge regarding the company’s products and happenings and communicates properly to guests; establishes rapport with all guests through name recognition.
• Performs other duties and tasks as assigned or determined by Department Heads and moves with a sense of urgency.
• Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents.
• Adheres to all company policies and procedures as established in the Staff Member Handbook.

Requirements

• Three to five years’ experience working in a supervisory capacity required.
• Good written and verbal communication skills.
• Ability to interact professionally with other departments and outside contacts.
• Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
• Good judgment and decision making abilities.
• Experience in a high volume environment required.
• Ability to supervise multiple levels of culinary workers.

Skills/Experience

• High school degree or GED required.
• Associate’s degree (AA) or equivalent from two-year College or technical school preferred.
• ACF certification or appropriate program or equivalent required.
• Certified Professional Food Manager Certification required.
• Health permit/food safety and Alcohol Awareness.

Physical Requirements

• Must be able to work in a fast-paced, high energy, and physically demanding environment.
• Must be able to spend 90% of working time standing, walking, and reaching and 10% of working time sitting.
• Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position.
• Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces.
• Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps.
• Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently.
• Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English)
• Exposed to weather conditions and prevalent temperature changes.
• Subject to moderate to high ambient noise levels.
• Frequently required to function in narrow aisles or passageways.
• Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
• Frequently required to wash hands and/or wear gloves.
• Work Environment: Exposed to weather conditions and prevalent temperature changes. Subject to moderate to high ambient noise levels. Frequently required to function in narrow aisles or passageways. Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping. Frequently required to wash hands and/or wear gloves.