Culinary Operations Assistant Manager

2 weeks ago

Dallas, Texas, United States LOW COUNTRY QUISINE BY JOLIE RAMIZE Full time
Job Overview

Reporting Structure: This role will report directly to the Kitchen Manager.

Key Responsibilities of the Culinary Operations Assistant Manager:

  • Support the Kitchen Manager in managing inventory, ordering, and receiving culinary ingredients and supplies from vendors.
  • Assist in training and, when necessary, disciplining kitchen staff.
  • Help in monitoring and controlling food costs effectively.
  • Prepare and ensure proper storage of food items for future production.
  • Engage in daily food production activities and monitor the process.
  • Guarantee that food is stored at the correct temperatures and adheres to all food safety regulations.
  • Oversee sanitation practices for all kitchen facilities and equipment.
  • Maintain an organized and clear kitchen environment for daily operations.
  • Ensure proper upkeep of all walk-in coolers, including food rotation and cleanliness.
  • Monitor staff safety and well-being.
  • Assist in the preparation and presentation of dishes.
  • Ability to work outdoors for extended periods (minimum of 8 hours per shift).
  • Willingness to work a flexible schedule, including mornings, evenings, weekends, holidays, and catering events.
  • Capability to stand for long durations (minimum of 8 hours per shift).

Actively participate in weekly production meetings and be responsible for executing meal preparations while understanding the timing required for food production to ensure all components are ready for service.

Demonstrate the ability to cook and prepare food according to established production guidelines, recipes, and presentation standards.

Possess knowledge of food products, their identification, and acceptable quality levels.

Understand food preparation methods, cooking times, and portion sizes.

Stay informed about current trends in the food service industry.

Assist in managing kitchen staff during offsite events.

  • Apply common sense and logical reasoning to follow detailed written and/or verbal instructions.
  • Draft and execute daily prep lists and par sheets for all shifts.
  • Be self-motivated and capable of working with minimal supervision.
  • Meet deadlines for various projects and requests.
  • Maintain positive working relationships with the management team, sales, and operations staff.
  • Conduct pre-shift briefings with kitchen staff as directed by the Kitchen Manager.
  • Exhibit the ability to remain composed and take charge during high-demand situations.

Compensation: A flat rate of $125.00 per event.

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