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Assistant Kitchen Manager

2 months ago

Highland, California, United States San Manuel Band of Mission Indians Full time

Under the guidance of the Executive Chef and Executive Sous Chef, the Assistant Kitchen Manager oversees and coordinates the daily operations of their designated kitchen area, ensuring efficient service and high-quality food preparation. This role involves scheduling, supervising, training, and actively participating in the activities of kitchen staff, including Cooks and other personnel. The Assistant Kitchen Manager is responsible for planning, preparing, and cooking a variety of dishes for diverse events, including special occasions and holidays. Collaborating with the Executive Chef and Executive Sous Chef, they establish menu forecasts based on anticipated customer counts and special events, while ensuring compliance with health and safety regulations and internal policies. The Assistant Kitchen Manager embodies the culinary team's commitment to excellence, aligning with the Tribe's vision and values.

Key Responsibilities

1. Ensures adherence to all recipes, flavor profiles, and quality standards for food items produced, guaranteeing that all necessary ingredients are available for the team. Demonstrates knowledge of menu development and recipe creation, including plating guides and menu descriptions. Responsible for food preparation, storage, and delivery to customers.

2. Collaborates with restaurant management and/or Chef de Cuisine or Executive Sous Chef to manage the financial aspects of kitchen operations, including food costs, labor expenses, and other operational costs. Completes all necessary documentation accurately and timely. Works with management to oversee food product purchasing. Conducts monthly inventory checks in conjunction with management to ensure accurate financial reporting.

3. Conducts regular performance evaluations for culinary team members.

4. Manages scheduling of kitchen staff within budgetary constraints, approving leave requests while maintaining adequate staffing levels.

5. Ensures a safe working environment for kitchen and food service personnel; investigates and reports any workplace injuries or incidents in accordance with established policies. Monitors compliance with health and safety regulations, reporting any violations immediately.

6. Performs additional duties as assigned to support the effective operation of the kitchen.

Supervisory Duties

Responsible for supervising staff in accordance with company policies and applicable laws. This includes interviewing, hiring, and training employees; planning and directing work; evaluating performance; addressing complaints; and resolving issues.

Qualifications

  • Associate's degree in Culinary Arts, Hospitality Management, Business Administration, or a related field is required.
  • Culinary degree from an accredited institution is preferred.
  • A minimum of two (2) years of experience in a high-volume kitchen environment, such as a large hotel or casino, is required.
  • Management training or culinary education experience is preferred.
  • Relevant experience may be considered in lieu of formal education.
  • Possess advanced knowledge of culinary operations.
  • Ability to manage high-volume cooking and catering during peak service periods.
  • Strong management skills and knowledge of corrective counseling methods.
  • Proficient in hands-on training of kitchen staff.
  • Understanding of menu development and recipe creation is essential.
Certifications
  • Must obtain and maintain a gaming license as required by the San Manuel Tribal Gaming Commission.
  • A valid driver's license with a satisfactory driving record is required.
  • Must obtain and maintain a current ServSafe certification and negative TB test.
San Manuel Band of Mission Indians is committed to providing reasonable accommodations in compliance with applicable laws.

As a leading employer in the region, San Manuel values the growth and well-being of its employees. Join our team today.