Hard Truth Restaurant: Assistant Kitchen Manager

Position Summary

The Assistant Kitchen Manager supports daily back-of-house operations, kitchen staff supervision, food quality standards, inventory management, and team development.

Key Responsibilities

• Kitchen Operations & Leadership
• Aid in the daily management of kitchen operations in a high-volume restaurant environment.
• Lead, coach, train, and develop kitchen staff to ensure consistent performance and food quality.
• Delegate responsibilities effectively and provide ongoing support and accountability.
• Foster a positive, team-oriented culture focused on excellence and continuous improvement.
• Staff Scheduling & Training
• Assist with employee scheduling to support efficient labor management and operational needs.
• Train new and existing team members on food preparation, kitchen procedures, sanitation standards, and safety practices.
• Support employee growth through ongoing coaching and performance development.
• Food Safety & Quality Control
• Maintain compliance with all local health department regulations, ServSafe standards, and company policies.
• Monitor food preparation and presentation to ensure consistency, quality, and guest satisfaction.
• Promote a clean, safe, and organized kitchen environment.
• Inventory & Cost Control
• Assist with food inventory management, product ordering, receiving, and stock rotation.
• Monitor food costs and help minimize waste through proper inventory controls and portion management.
• Verify incoming deliveries for quality, accuracy, and freshness.
• Restaurant Operations
• Collaborate with front-of-house leadership to ensure seamless service and exceptional guest experiences.
• Support operational needs during peak service periods.
• Assist with administrative duties and additional projects as assigned.

Qualifications

• Minimum 1 year of kitchen management, kitchen supervisor, lead cook, or culinary leadership experience.
• Current ServSafe Certification.
• Strong knowledge of food safety, sanitation, and health code regulations.
• Ability to work in a fast-paced, high-volume restaurant environment.
• Excellent communication, leadership, and problem-solving skills.
• Ability to stand for extended periods and lift up to 40 pounds.
• Availability to work evenings, weekends, and holidays as needed.

Preferred Experience

• Experience in full-service restaurant operations.
• Culinary training or additional food service certifications.
• Experience with inventory management, ordering, and labor scheduling.

Benefits & Perks

• Competitive salary
• Medical, Dental, and Vision Insurance
• Life, Critical Illness, and Disability Insurance
• 401(k) Retirement Plan
• Paid Time Off (PTO)
• Company closed on Thanksgiving and Christmas
• Cell Phone Stipend
• Employee Discounts on Food, Beverages, and Merchandise
• Career Growth Opportunities within a growing hospitality organization