Assistant Kitchen Manager

2 weeks ago


San Francisco, United States Anheuser-Busch Full time

At Anheuser-Busch, we believe in dreaming big. Our culture and heritage are rooted in innovation and passion, and we are committed to fostering an environment where talent and curiosity thrive. We seek individuals who are ready to unleash their full potential and contribute to a team that shares a vision of excellence.

SALARY: $60,000 - $70,000 per year + potential for quarterly bonuses

LOCATION: Not specified

JOB SUMMARY:

The Sous Chef plays a pivotal role in managing kitchen personnel, fostering motivation, and ensuring food safety and customer satisfaction. This leadership position requires adeptness in guiding a sizable team within a dynamic restaurant environment. As the shift supervisor, the Sous Chef addresses challenges that arise during service, maintaining operational efficiency and quality.

KEY RESPONSIBILITIES:

  • Oversee and direct all kitchen staff to uphold high standards of quality and efficiency.
  • Collaborate with management to ensure seamless operations between back of house (BOH) and front of house (FOH).
  • Possess a solid understanding of kitchen equipment and be able to interpret and execute recipes while contributing to menu innovation.
  • Perform all line and prep cook tasks, stepping in during peak service times as needed.
  • Maintain exceptional standards of cleanliness, organization, and sanitation, while managing inventory levels effectively.
  • Prepare daily specials and communicate inventory status to the team.
  • Handle administrative responsibilities related to kitchen operations, including scheduling.
  • Support the training and development of kitchen staff to encourage growth.
  • In the absence of the Executive Chef, lead shifts, make daily decisions, support staff, interact with guests, and uphold standards of quality and cleanliness.
  • Implement quality control measures to ensure adherence to standards.
  • Promote a safe working environment and promptly report any incidents to management.
  • Ensure compliance with company policies regarding cleanliness, hygiene, dress code, and professional conduct.

SKILLS AND QUALIFICATIONS:

  • Demonstrated leadership abilities with a history of empowering team members.
  • Proficient in all kitchen roles within the restaurant.
  • Capable of managing responsibilities in a fast-paced, high-pressure environment.
  • Ability to follow both verbal and written instructions effectively.
  • Extensive knowledge of the food and beverage industry, particularly BOH operations.
  • Strong organizational and interpersonal skills, with a focus on teamwork.
  • Proactive problem solver who maintains high standards.
  • Physical capability to perform various tasks, including lifting up to 60lbs and standing for extended periods.

EDUCATION AND EXPERIENCE:

  • High school diploma or equivalent required.
  • Associate's degree or higher preferred.
  • Significant experience in a restaurant kitchen setting, with a minimum of 3-5 years depending on experience quality.

BENEFITS:

  • Competitive salary structure.
  • Flexible paid time off options.
  • Immediate access to medical, dental, and vision insurance.
  • Employer-sponsored short-term disability coverage.
  • 401K plan with up to 6% matching.
  • Generous parental leave policies.
  • Provision of uniforms and personal protective equipment based on role.
  • Safety shoe allowance available.
  • Opportunities for learning and professional development.
  • Employee discounts at restaurant locations and on merchandise.
  • Relocation assistance offered.
  • Access to company products.


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