Assistant Kitchen Manager

2 weeks ago


Las Vegas, Nevada, United States Wolfgang Puck Bar & Grill Full time
Job Overview

Position Summary: The Assistant Kitchen Manager oversees the daily functions of designated kitchen areas. They ensure the profitability and quality standards of the kitchen are met while providing guidance to staff to enhance departmental operations. This role also involves participating in food preparation as necessary.


Key Responsibilities:


  • Collaborate with other department leaders to ensure seamless operations.
  • Inspire and motivate kitchen staff.
  • Be approachable and available for team members.
  • Exhibit exceptional interpersonal skills when interacting with both staff and guests.
  • Assist in the distribution of information to all kitchen personnel.
  • Maintain accurate records for scheduling, payroll, and employee documentation.
  • Provide Human Resources with necessary updates to keep personnel files current.
  • Monitor staff performance in assigned kitchen areas.
  • Ensure compliance with established policies and procedures.
  • Offer constructive feedback to the Executive Chef and Sous Chef regarding employee performance evaluations.
  • Maintain cleanliness and the overall aesthetic of the kitchen environment.
  • Ensure a safe and organized workspace.
  • Manage food storage, rotation, and utilization effectively.
  • Guarantee guest satisfaction through food quality, presentation, and addressing any complaints.
  • Assist in the procurement of food products, ensuring their quality.
  • Taste and evaluate food items daily to ensure consistency and quality.
  • Train line staff on proper preparation techniques for menu items.
  • Guide prep staff and butchers on food preparation and storage methods.
  • Direct daily activities in assigned kitchen areas, which may include:
    • Main Kitchen
    • Prep or Appetizer Kitchen
    • Banquets
    • Butcher Shop
    • Garde Manger
  • Conduct daily inspections of kitchen areas and delegate tasks accordingly.
  • Manage food ordering and approve requisitions.
  • Assist in developing and maintaining new recipes and presentations.
  • Implement daily special menus as directed by the Executive Chef.
  • Communicate suggestions for operational improvements to the Executive Chef.
  • Present departmental needs to the Executive Chef and Sous Chef.
  • Complete special projects as assigned by the Executive Chef.
  • Support kitchen staff with their duties when necessary.
  • Help create and monitor action plans to minimize costs and meet budget goals.
  • Maintain established food par levels and accurate inventory records.

Supervisory Duties: Directly supervises kitchen staff, carrying out responsibilities in accordance with company policies and applicable laws. This includes interviewing, hiring, training, assigning work, evaluating performance, and addressing employee concerns.

Qualifications: To succeed in this role, candidates must demonstrate the ability to perform essential duties satisfactorily. Reasonable accommodations may be made for individuals with disabilities.


Education:

  • Technical Culinary Diploma or two years of related experience and/or training, or an equivalent combination of education and experience.

Experience Required:

  • Minimum of 2 years of cooking experience in a high-volume, high-quality environment.
  • Experience with social banquets is a plus.
  • One year of prior inventory and cost control experience.
  • Comprehensive food knowledge with extensive familiarity with kitchen equipment.
  • Computer skills are beneficial.

Knowledge, Skills, & Abilities:

  • Strong verbal and written communication skills.
  • Ability to read and interpret recipes, memos, and safety regulations.
  • Capability to write routine reports and requisitions.
  • Ability to effectively communicate with groups.
  • Proficiency in basic math skills.
  • Ability to calculate recipe and labor costs.
  • Strong problem-solving and troubleshooting skills.
  • Demonstrated leadership and interpersonal skills.
  • Proficiency in butchery, pastry, and garde manger techniques.

Physical Requirements: The physical demands of this position require the employee to regularly stand, walk, use hands, reach, talk, and taste or smell. The employee must frequently lift and/or move up to 25 pounds and occasionally lift up to 50 pounds.

Work Environment: The work environment is typically loud, with exposure to moving mechanical parts and extreme heat. Reasonable accommodations may be made for individuals with disabilities.

This job description is intended to outline the primary responsibilities and requirements of the position. Employees may be requested to perform additional job-related tasks as needed.

Wolfgang Puck Bar & Grill is an Equal Opportunity Employer and does not discriminate against applicants based on race, ethnicity, gender, sexual orientation, veteran status, or disability.



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