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Assistant Kitchen Manager

2 months ago

Reading, Pennsylvania, United States Folino Estate Winery Full time
About the Role

We are seeking a highly skilled and experienced Culinary Operations Leader to join our team at Folino Estate Winery. As an Assistant Kitchen Manager, you will play a key role in maintaining our high standards of quality and guest satisfaction.

Key Responsibilities
  • Culinary Experience/Food Preparation:
    • Ensure that all food and products are consistently prepared and served according to our recipes, portioning, cooking and serving standards.
    • Assist in establishing portion sizes and prepare standard recipe cards for any menu items and specials.
    • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
    • Check and maintain proper food holding and refrigeration temperature control points.
    • Comply with nutrition and sanitation regulations.
    • Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in the kitchen at all times.
    • Assist with forecasting all food consumption for the restaurant and banquet events, purchase orders, scheduling and staffing needs.
    • Assist with developing outside catering menu options.
    • Establish and standardize presentation techniques and quality standards.
  • Team Development:
    • Coach, teach, develop and inspire the culinary team to provide unforgettable food experiences.
    • Provide orientation of company and department rules, policies and procedures, and oversee training of new kitchen employees.
    • Be knowledgeable of restaurant policies to report to the Kitchen Manager regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.
    • Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils, cleanliness and sanitation practices.
    • Provide safety training in first aid, lifting and carrying objects, and handling hazardous materials.
    • Promote a fun and positive family-style work environment.
  • Operations/Safety Management:
    • Assist with preparing all required paperwork, including forms, and P&L reports in an organized and timely manner.
    • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
    • Ensure that all products are ordered according to pre-determined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
    • Assure all processes and procedures are standardized, documented and included in all training programs.
    • Fill in where needed to ensure guest service standards and efficient operations.
  • Executive Management:
    • Maintain open dialogue with the Kitchen Manager, Culinary Operations Manager and General Manager, be open to suggestions and feedback, and adjust as needed.
    • Work closely with the Kitchen Manager and assist in building sales and to assist maximize financial success for the restaurant, catering and banquet events; ability to develop strategies that enhance revenue and control expense.
    • Perform all administrative duties with accuracy and timeliness.
    Requirements
    • A minimum of 5 years of experience in varied kitchen positions including food preparation, line, broiler, saut' pastry cook and expediter.
    • At least 2 years' experience in a lead chef role.
    • Must be Serv-Safe certified.
    • Must be able to communicate clearly with managers, kitchen, banquet and FOH staff and guests.
    • Work a minimum of 40 hours per week.
    • Experience in managing a team, while identifying and developing employees for future leadership roles.
    • Some experience in facilitating and effectively executing training of kitchen staff.
    • Understanding of managing inventory, costs of goods, and overall control of financials.
    • Ability to work days, evenings, weekends, and holidays.
    Desired Characteristics
    • Highly motivated with high integrity.
    • Leadership, creativity, and financial management skills.
    • Be able to prioritize, manage time, and multi-task.
    • Strong problem-solving capabilities.
    • Self-motivated and mature.
    • Strong communication and organizational skills.
    • Attention to detail.
    • Strong ability to work in a diverse team environment.
    • Ability to work in a fast-paced constantly changing environment.
    • Ability to think on your feet.
    Benefits
    • Competitive compensation package.
    • Medical, Vision and Dental insurance options.
    • Paid time off.
    • Company dining program.
    • Clear path for growth and career advancement.
    • Excellent opportunity with growing brand.
    Environmental/Physical Requirements
    • Essential duties require long periods of standing up to 10 hours at a time and walking as well as frequent reaching and kneeling, pushing, pulling, carrying, lifting and moving objects 50 lbs. or more.
    • The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives and slippery floors that need managed.