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Assistant Kitchen Manager

2 months ago

Atlantic City, United States IMCMV Holdings, Inc- Margaritaville Restaurants Full time

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.