Assistant Kitchen Manager

4 weeks ago

Nashville, United States Nacho Daddy Full time
Job DescriptionJob Description$50,000 per year

Job Description

Position Summary
The Guest Operations Manager is in charge of guaranteeing our guests receive an amazing, memorable experience and creating an environment that makes our guests feel at home by developing, training and scheduling our host team members.


Position Summary:

The Assistant Kitchen Manager position acts as the assistant to the kitchen manager to ensure smooth kitchen operations and abide by health and sanitation guidelines
Responsibilities.


Responsibilities are as follows:

Knowledge of opening and closing kitchen procedures. Assisting with ordering, inventory, and receiving. Assisting with scheduling of employees, documentation, and paperwork Ensuring temperature logs accuracy and completion daily. Continually ensuring correct temperatures and understanding methods for holding and reheating. Understanding and ensuring standard portion sizes, cooking methods, plate presentation, quality standards, and kitchen policies. Continually gaining full knowledge of restaurant menu, commissary recipes, and common food allergens. Assisting with kitchen operations (closing, cutting employees) when the kitchen manager is absent. Assisting and full knowledge of all 5 stations on the line in critical shift periods. Ability to run the expo station and knowledge of expo station stock levels. Ensuring communication between FOH and BOH and from management down. Implementing new recipes/menu items. Training new hires and working with Training & Development to fully understand training packets. Assisting with kitchen operations for catering events/parties. Acting as a leader to inspire and coach other tribe members


Required Experience:

  • Must have a current Food Handlers Safety Card and ServSafe certification
  • Ability to perform quickly and efficiently in a fast-paced work environment
  • Ability to lead and communicate clearly with manager, kitchen and dining personnel
  • Minimum of 2-year experience as a lead line cook
  • Ability to climb, reach, bend, stoop, and frequently lift at least 50 pounds
  • Must be able to stand for up to 10 hours, 50-55 hours per week in hot, wet, humid and loud environments including nights, weekends and holidays.
  • Minimum 1-yr management experience.
  • Bilingual (Spanish)


Education & Experience

  • Must have current Health Card, TAM Card, Sheriffs Card, and ServSafe
  • Minimum 2 years’ experience in restaurant management preferred
  • Must have knowledge of Microsoft Office and POS systems
  • Must be able to stand for up to 10 hours in hot, wet, humid and loud environments and work 50-55 hours per week
  • Open availability including nights, weekends, and holidays
  • Must complete the training tests 100%


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