Hourly Assistant Kitchen Manager

Duties/Responsibilities

• Oversee the daily operations of the kitchen, ensuring a smooth and efficient functioning.
• Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Supervise and coordinate food production activities, including food preparation, cooking, and plating.
• Maintain high standards of food quality, presentation, and taste, adhering to established recipes and specifications.
• Implement and enforce food safety and sanitation procedures, ensuring compliance with health regulations and company policies.
• Continuously evaluate and improve kitchen processes to enhance productivity and efficiency.
• Provide clear direction, guidance, and support to the kitchen team to foster a positive work environment.
• Facilitate training sessions to enhance kitchen staff's skills and knowledge, ensuring consistent adherence to standards.
• Foster a culture of teamwork, cooperation, and open communication within the kitchen team.
• Collaborate with the Regional Kitchen Manager and Executive Chef in menu planning and development.
• Monitor food costs and portion control, implementing strategies to minimize waste and maximize profitability.

Required Skills/Abilities

• Must be eighteen years old.
• Food safety knowledge, including familiarity with food safety regulations and best practices, along with an understanding of proper food storage, handling, and hygiene procedures.
• Ability to follow sanitation protocols, including proper handwashing and appropriate glove use.
• Strong knowledge of kitchen operations, food preparation techniques, and industry best practices.
• Excellent understanding of food safety and sanitation standards, with a commitment to upholding them.
• Ability to multitask and thrive in a fast-paced, high-pressure environment.
• Demonstrated leadership skills with the ability to motivate, coach, and develop kitchen staff.
• Strong organizational and time management skills to ensure smooth kitchen operations.
• Excellent communication and interpersonal skills to collaborate effectively with the culinary team, front-of-house staff, and management.
• Must be able to work flexible hours, including evening, weekends, and holidays.
• Must have a valid Food Handlers Certification System Used: Toast (point of Sales), Hot Schedule (Employee scheduling), Paylocity (HR, Payroll, and Employer Information), Restaurant 365 (inventory Management & Reporting), Plate IQ (invoicing & Payments).

Education and Experience

• Previous experience in a culinary leadership role, such as Jr Sous Chef, Kitchen Supervisor, or Kitchen Manager, preferably in a high-volume restaurant environment.

Physical Requirements

• Prolonged periods of standing and working in a kitchen.
• Exposure to extreme heat, steam, and cold is present in a kitchen environment.
• Must be able to lift up to 50 pounds at times.
• Must be able to work late nights and unpredictable hours.
• Manual dexterity to cut and chop foods and perform other related tasks.

Benefits and Perks

• PTO
• Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones
• Corporate Shoe Program through Shoes for Crews and Skechers
• Quarterly Bonus
• Flexible Scheduling
• 401(k)
• Full-Time employees are eligible for the following additional benefits:
• Medical & Prescription
• Dental & Vision
• Health Saving Account (HSA)
• Wellness Program
• Discount Pet Care Plan