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Assistant Kitchen Manager
2 months ago
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:
Position Description:
- Ability to perform all responsibilities of each position in the kitchen.
- 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.
- Assists 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.
- Assists 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.
- Assists 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.
Skills/Experience:
- 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.
The characteristics described below are representative of those that must be met by a staff member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Educational Requirements:
- 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. Staff Member is required to obtain cards individual
- and provide proof of possession prior to first day of employment subject to local laws.
Other:
- Occasional travel for training purposes.
The characteristics described here are representative of these that must be met by a staff member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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.
- Feeling or grasping objects of different size and shape.
- 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)
- Hearing sounds at normal speaking levels with or without correction.
- Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.
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.
Language Skills
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
- Ability to effectively present information and respond to questions from groups of managers, clients, and guests.
- Expressing or exchanging ideas or instructions by the spoken word.
Mathematical Skills
- Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.