The Assistant Kitchen Manager is a key member of our culinary team, responsible for maintaining the highest standards of food quality and safety. This role oversees all aspects of food production and service, including inventory management, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards.

• Ensure food quality and safety standards are met at all times
• Oversee food production and service, including inventory management and ordering
• Develop and implement recipes and menu offerings
• Train and develop team members in Health Department guidelines and company policies
• Monitor and control food costs, labor costs, and kitchen supplies
• Hold team members accountable for their performance and provide constructive feedback

• Strong leadership and management skills
• Excellent communication and interpersonal skills
• Ability to establish mutually honest and respectful relationships with team members
• Understanding of the importance of positive feedback and constructive criticism
• Commitment to hospitality and customer satisfaction
• Ability to work in a fast-paced environment and prioritize tasks effectively

• 100% employer-paid health insurance
• Two weeks paid vacation
• Bi-annual merit-based bonus