Assistant Kitchen Manager

Job Description

Job Description

Job Purpose:

This position requires a skilled culinary professional with the ability to maintain our high standards of quality and guest satisfaction. The position provides an opportunity to grow and advance while enjoying a friendly and enjoyable work environment.

The Assistant Kitchen Manager is responsible for assisting the Kitchen Manager in all kitchen functions including food purchasing, preparation, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control, sanitation, and cleanliness. One must be willing to collaborate and train others in a solid team environment alongside the Kitchen Manager.

Qualifications:

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line, broiler, sauté' pastry cook, and expediter.
• At least 2 years experience in a lead chef role.
• Must be Serv-Safe certified.
• Must be able to communicate clearly with managers, kitchen, banquet, and FOH staff and guests.
• Work a minimum of 40 hours per week.
• Experience in managing a team, while identifying and developing employees for future leadership roles.
• Some experience in facilitating and effectively executing training of kitchen staff.
• Understanding of managing inventory, costs of goods, and overall control of financials
• Ability to workdays, evenings, weekends, and holidays.

Desired Characteristics

• Highly motivated and with high integrity
• Leadership, creativity, and financial management skills

• Be able to prioritize, manage time, and multi-task.
• Strong problem-solving capabilities
• Self-motivated and mature
• Strong communication and organizational skills
• Attention to detail.
• Strong ability to work in a diverse team environment.
• Ability to work in a fast-paced constantly changing environment.
• Ability to think on your feet.

Duties and Responsibilities

Culinary Experience/Food Preparation:

• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. Demonstrate excellence in culinary innovation in both food preparation and presentation.
• Assist the Kitchen Manager in establishing portion sizes and preparing standard recipe cards for any menu items and specials.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Check and maintain proper food holding and refrigeration temperature control points.
• Comply with nutrition and sanitation regulations.
• Ensure proper equipment operation/maintenance and always ensure proper safety and sanitation in the kitchen.
• Assist with forecasting all food consumption for restaurant and banquet events, purchase orders, scheduling, and staffing needs.
• Establish and standardize presentation techniques and quality standards.

Team Development:

• Coach, teach, develop, and inspire the culinary team to provide unforgettable food experiences.
• Provide orientation of company and department rules, policies, and procedures, and oversee training of new kitchen employees.
• Be knowledgeable of restaurant policies to report to the Kitchen Manager regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.
• Oversee and implement the training of kitchen personnel in the safe operation of all kitchen equipment and utensils, cleanliness, and sanitation practices.
• Promote a fun and positive family-style work environment.

Operations/Safety Management:

• Prepare all required paperwork, including forms, and P&L reports in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
• Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition and the deliveries are performed in accordance with the restaurant's receiving policies and procedures. In the event that the Kitchen Manager is not on site, the Assistant Kitchen Manager would be responsible.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
• Assures all processes and procedures are standardized, documented, and included in all training programs. Manuals, videos, and checklists would be included as appropriate.
• Fill in where needed to ensure guest service standards and efficient operations.