Assistant Culinary Manager

2 weeks ago

Salt Lake, Utah, United States StepStone Hospitality Full time
Position Overview

The Assistant Culinary Manager plays a crucial role in supporting the Executive Chef and Food & Beverage Director in overseeing kitchen operations and staff management. This position is essential for maintaining high culinary standards and ensuring efficient food preparation processes.

Key Responsibilities
  • Assist in supervising kitchen staff, including hiring, training, and performance evaluations.
  • Manage staff scheduling to comply with labor standards and ensure adequate coverage.
  • Oversee cooking techniques, portion control, and presentation of dishes.
  • Collaborate in meal planning and menu development.
  • Support the Food and Beverage Manager with special events and catering needs.
  • Order food and supplies, ensuring quality and specifications are met.
  • Maintain health and sanitation standards in the kitchen.
  • Work towards achieving financial targets and maximizing profitability for the restaurant.
  • Contribute to the overall guest satisfaction and operational success of the hotel.
  • Develop and implement financial and operational strategies for the restaurant.
  • Ensure proper inventory control procedures are followed.
  • Utilize various software for accurate reporting and management.
  • Perform all duties in accordance with company policies and procedures.
  • Adhere to safety protocols to maintain a secure working environment.
  • Uphold grooming and uniform standards as outlined in the employee handbook.
  • Take responsibility for kitchen operations based on business demands.
  • Ensure efficient food ordering and production through effective use of resources.
  • Assist in maintaining budgeted labor and food costs.
  • Participate in training new and existing staff members.
  • Conduct interviews for potential candidates following established procedures.
  • Accommodate management requests and special projects as needed.
  • Attend required meetings and contribute to discussions.
  • Help in the creation and refinement of menus.
  • Prepare weekly work schedules while remaining flexible to business needs.
  • Supervise culinary and stewarding teams, delegating tasks appropriately.
  • Maintain high levels of creativity and culinary excellence.
  • Ensure compliance with local liquor laws and company beverage service policies.

Qualifications
  • Ability to lift a minimum of 50 pounds and perform physical tasks such as pushing, bending, and reaching.
  • Strong communication skills, including writing and typing.
  • Knowledge of all hotel departments and their functions.
  • Familiarity with health, safety, and legal regulations.
  • Exceptional mathematical and computer skills.
  • High school diploma with relevant training and experience; additional education is preferred.
  • Ability to obtain necessary licenses or certifications in a timely manner.
  • CPR training is required; first aid training is preferred.
  • Additional language skills are a plus.

Equal Opportunity Employer
All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, age, disability, or veteran status. Employees must comply with all occupational safety and health standards and regulations established by the Occupational Safety and Health Act and state and local regulations.

This job description is not an exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

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