Assistant Culinary Manager

2 weeks ago


Clovis, California, United States Thomas Cuisine Full time

Assistant Culinary Manager

Job Category: Food Service

Job Details:

Description

REPORTING STRUCTURE

Reports to: Executive Chef, Senior Culinary Leader

Supervises: Kitchen Staff

KEY RESPONSIBILITIES

Ensures kitchen personnel adhere to all recipes and portion sizes accurately.

Monitors all food preparation areas to minimize waste and guarantee the use of the freshest ingredients available. Maintains a clean and sanitary workspace by implementing the 'clean as you go' principle.

Oversees and instructs staff involved in the preparation, cooking, and presentation of various food items including meats, sauces, vegetables, and soups.

Guarantees all food stations are adequately stocked before and during service periods.

Creates daily production logs and tracks leftover items.

Prepares menu items according to established timelines. Identifies and processes all meats and other food products for service.

Effectively plans and generates purchase orders for necessary supplies. Inspects incoming food products to ensure they meet quality and quantity standards. Organizes and stores supplies appropriately. Conducts regular inventory checks of all food storage areas.

Adheres to all Hazard Analysis and Critical Control Points (HACCP) protocols. Maintains cleanliness and organization in kitchen, dishwashing, and storage areas.

Executes menu items within specified timeframes, employing all necessary cooking techniques for proteins, vegetables, and other ingredients as per recipes.

Labels all prepared items with essential information including contents, preparation date, expiration date, and preparer's initials.

Assigns, directs, and evaluates the work of kitchen staff, ensuring adherence to quality and productivity standards.

Mentors and trains both new and existing team members. Assists in assessing staff performance and managing staffing levels during shifts.

Takes charge of kitchen operations in the absence of the Executive Chef.

Other responsibilities as assigned.

MINIMUM QUALIFICATIONS

KNOWLEDGE:

Understanding of food service safety regulations and operational standards in both patient and retail food services.

Familiarity with attendance policies, regulatory guidelines, and departmental procedures.

Awareness of company uniform and grooming standards.

Capability to work across various kitchen stations and departments.

SKILLS:

Ability to read and interpret business publications, professional journals, and regulatory documents.

Proficient in writing reports and business correspondence, with the ability to effectively present information and respond to inquiries.

Mathematical skills including addition, subtraction, multiplication, and division using whole numbers, fractions, and decimals. Ability to apply concepts such as fractions, percentages, and ratios in practical scenarios.

Problem-solving skills to address practical issues with limited standardization.

EXPERIENCE AND EDUCATION

MINIMUM REQUIRED:

High School Diploma or GED. Three to five years of experience in a high-volume food service environment.

PREFERRED:

Experience with Profit and Loss management and high-volume banquet operations.

CERTIFICATIONS:

MINIMUM REQUIRED:

Serve Safe certification.

Qualifications

Skills

Behaviors

Motivations

Education

Required:

High School or equivalent.

Experience

Licenses & Certifications



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