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Assistant Kitchen Manager

4 months ago

Juneau, United States Goldbelt Incorporated Full time

Overview

As the only aerial tramway in Southeast Alaska, guests at the Goldbelt Tram are invited to soar to new heights in scenic adventure aboard Juneau's top attraction. We offer locals and visitors an opportunity to experience breathtaking Alaska scenery, explore the miles of trails atop Mount Roberts, and learn more about Alaska Native culture.

Seasonal Employees are eligible for the Seasonal Sign-on Bonus and Layoff Employee Bonus Plan ("Plans") is designed to provide an effective means to motivate and compensate eligible seasonal employees during the term of their assignment. However, Goldbelt, Inc. may, in certain limited circumstances, grant discretionary performance bonuses outside of this program, in the sole discretion of the Company.

Goldbelt, Inc. hopes that by providing short-term incentive compensation, this will motivate and increase the retention rate among its employees which in turn will enhance Goldbelt Inc.'s long-term value.

Starting Rate: $21.00- DOE

Responsibilities

JOB DUTIES

* Responsible for proper preparation and presentation of all food.


* Cooks the most demanding menu items.


* Performs the work of subordinates when necessary.


* Research, designs, and plans menus.


* In collaboration with the Food & Beverage Manager and the General Manager, discusses and determines menu design and planning, including food costing.


* Conducts weekly and monthly Inventories; determines produce needs before notifying the Manager of purchasing needs of produce, supplies, and food products.


* Investigates food supply sources; negotiates prices related to purchases and completes related paperwork; verifies receipt of food products and supplies; manages to budget.


* Assigns work to shift Line Cooks, Prep Cooks, and Dishwashers; constantly monitors the cooks' preparation and cooking techniques and practices, checking the quality, quantity, and appearance of the menu items before they are "pushed out" of the kitchen; assists in scheduling staff during assigned shift and on a weekly basis; provides ongoing training and guidance to subordinates; trains and evaluates cooks and dishwashers, ensuring compliance with quality standards, efficiency and adequate staff coverage for all shifts.


* Oversees kitchen staff compliance with sanitary standards on food handling and storage and space/equipment cleanliness; ensures readiness for health inspections; dates and checks food; exhibits and encourages proper hygiene and sanitary habits.


* Identifies kitchen maintenance needs and recommends alternative solutions.


* Ability to work long flexible hours, the late shift and possibly a six-day workweek.


* Participates in departmental manager meetings, advising peers on the status and problems of coordinating food preparation/presentation activities.


* Provides assistance to other staff in order to develop teamwork and contribute to the efficiency and effectiveness of the restaurant operation in meeting its goals and objectives.


* Performs other incidental and related duties as required and assigned.



Qualifications

NECESSARY KNOWLEDGE, SKILLS, AND ABILITIES

* Thorough knowledge of the practices and techniques of restaurant co