Culinary Operations Assistant Manager

1 week ago

Daytona Beach, Florida, United States AEG Full time
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Overview

The Culinary Operations Assistant Manager plays a crucial role in overseeing all facets of the kitchen operations, particularly focusing on private gatherings, catering services, and special occasions. Key responsibilities include leading and managing kitchen personnel, enhancing and developing menu offerings, and ensuring the profitability of food items.

This role offers an hourly wage ranging from $19 to $22.

Benefits for part-time roles include: 401(k) savings plan with matching contributions. Additionally, part-time, seasonal, and internship employees accrue one hour of paid leave for every 30 hours worked, up to a maximum of 48 hours annually.

This position remains open for applications.

Responsibilities

• Provide leadership and direction for daily event operations.

• Assist in recruiting, training, mentoring, and developing kitchen staff.

• Plan and oversee the procurement, production, preparation, and presentation of culinary offerings.

• Ensure compliance with safety and sanitation standards in all back-of-house operations.

• Operate within established cost guidelines and targets.

• Maintain comprehensive knowledge of and adhere to all departmental policies, procedures, and brand standards.

• Collaborate with front-of-house teams to ensure seamless execution of events.

• Organize and assist in the service of all activities related to a la carte, employee meals, and private dining experiences.

• Manage ordering, receiving, and proper rotation of food and kitchen supplies.

• Ensure cleanliness and sanitation of personal work areas and the kitchen overall, including equipment, counters, and waste areas.

• Consistently prepare and present dishes according to established standards, including portion sizes for daily specials, salads, entrees, etc., as designated by the Executive Chef, adhering to quality guidelines.

• Complete daily, weekly, and monthly administrative tasks, including operational reports, financial documentation, standard operating procedures, safety and sanitation checklists, and inventory records.

• Assist in menu design and oversee food presentation, production, and control for all events, including breakfast, lunch, dinner, private events, and special occasions.

• Manage labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation strategies.

• Mentor and coach the team by working alongside them to teach new techniques and prepare new menu items.

• Support Employee Partners and participate in daily and weekly management meetings.

• Due to the dynamic nature of the company's operations, it may be necessary for each Employee Partner to perform various functions; therefore, you will be expected to assist others as needed, just as they will assist you.

• Adhere to all company and departmental standards, policies, procedures, and instructions, which are essential functions of the role.

Qualifications

About you:

• 3-5 years of experience in a Sous Chef or kitchen management role.

• Culinary training or education is preferred, along with experience in convention centers or banquet services.

• Health & Sanitation Card - Servsafe Manager Certification is required.

• Strong communication skills and ability to follow instructions.

• Ability to work in a fast-paced indoor environment, including 12-hour shifts that may occur over several consecutive days during busy periods.
  • Clear a criminal background check.
  • Open availability during holidays, weekends, early mornings, and late nights.
  • Focus on culinary skills, plating, and food presentation.
  • Flexibility with small gatherings, large banquets, plated meals, cold preparation, and mass production.
  • Familiarity with various kitchen equipment, including grills, ovens, fryers, and smokers.
  • Strong knowledge of food safety and overall kitchen cleanliness.
  • Assist with inventory management and stock organization.
  • Comprehensive understanding of Banquet Event Orders, portion control, and effective communication.


Physical Requirements:
Standing, walking, exposure to temperature variations, dust, fumes, or gases, climbing, squatting, kneeling, reaching, grasping, pushing, pulling, twisting, bending, and lifting/carrying up to 100 lbs occasionally.

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