Assistant Kitchen Manager

Assistant Manager / Line Cook – Full-Time, Hourly Position

Compensation: $25/hour average for 50 hours per week, approximately $65,000 per year)

Cove Surf and Turf is seeking a motivated, experienced Assistant Manager / Line Cook to join our leadership team. This is a key role supporting daily kitchen operations, staff management, and overall team coordination. The ideal candidate is both a skilled cook and a capable leader who thrives in a fast-paced environment while maintaining composure, professionalism, and efficiency.

Primary Responsibilities

Management & Leadership

• Lead and manage back-of-house and front-of-house staff with a focus on productivity, accountability, and teamwork.
• Actively diffuse gossip, drama, or cliques to maintain a healthy and professional environment.
• Identify underperforming staff and work with ownership to coach or replace as necessary.
• Communicate regularly with ownership regarding staffing, scheduling, and operational needs.
• Assist with hiring, onboarding, and developing an employee retention plan.

Leadership by Example

• Model professionalism, strong work ethic, and composure under pressure.
• Limit personal phone use during shifts to work-related communication only.
• Follow and enforce all company policies consistently.
• Demonstrate punctuality, clear communication, and accountability.
• Maintain a clean uniform and safety gear at all times.
• Jump in where needed — dish, expo, or line — especially during rush periods.
• Lead by example, ensuring delegated tasks are completed accurately and on time.
• Foster a culture of mutual respect, fairness, and teamwork.

Scheduling & Administrative

• Build and manage the BOH schedule while keeping labor within budget.
• Conduct weekly sales report analysis and forecasting.
• Review recent POS data to identify trends and adjust staffing or prep accordingly.
• Use historical reports to plan for seasonal volume changes.
• Enter daily manager notes in Toast for operational continuity.
• Follow up with new hires to ensure onboarding paperwork and training are complete.
• Maintain accurate timekeeping and performance tracking for all staff.

Kitchen Operations

• Serve as a primary line cook during most shifts, coordinating with other cooks for efficient ticket times and consistent food quality.
• Maintain the cleanliness, sanitation, organization, and functionality of the line.
• Operate the line solo during slower shifts as needed.
• Manage and update essential kitchen lists:
• Opening checklist
• Closing checklist
• Prep list
• Stock and set list
• Cleaning schedules

Delegation & Oversight

• Supervise and delegate duties among:
• Line cooks
• Prep staff
• Dishwashers
• Service staff (ensuring fair distribution of side work based on pay structure)
• Hold servers accountable for side work and productivity during downtime.

Safety & Compliance

• Maintain and enforce safety, sanitation, and uniform standards.
• Required certifications:
• ServSafe Food Manager
• CPR
• Allergy Awareness
• Alcohol Service (TIPS or equivalent)

Facilities & Cleanliness

• Ensure all kitchen and visible guest areas are clean and well-maintained.
• Oversee cleaning of property grounds, curbs, and surrounding visible areas.
• Delegate and verify cleaning responsibilities across shifts.

Inventory, Deliveries & Organization

• Check in deliveries for accuracy and communicate issues with vendors.
• Organize and maintain all storage areas:
• Walk-in cooler and freezer
• Dry storage trailer
• Indoor storage areas
• Coordinate purchasing and pricing with select vendors.
• Manage relationships with maintenance providers for repairs and preventative upkeep.

Staff Development

• Oversee and improve training systems for new hires.
• Provide coaching and corrective feedback to underperforming staff.
• Encourage team growth through mentoring, accountability, and recognition.

Software & System Proficiency

• Toast POS
• Menu updates, pricing adjustments, reporting, manager comps/discounts, payroll prep.
• Sling Scheduling
• Staff scheduling, shift swaps, messaging, labor tracking, and budgeting.
• Continued familiarity with these systems is required to support efficient team communication and cost management.

Schedule & Time Off

• Minimum of 50 hours per week on-site, especially during peak shifts, holidays, special events, or the owner's time off.
• Additional hours may be required during the summer season or when covering for absent or transitioning staff.
• Workload can be reduced by effectively staffing and delegating to reliable, efficient team members.
• Additional off-site administrative work may occasionally be required.
• Expected to remain reasonably reachable during off-hours for urgent operational needs.
• One full day off per week.
• One week paid time off per year, increasing to two weeks after two full years of favorable employment and proper scheduling coverage.

Compensation Terms

• This is an hourly leadership role with a base rate of $22.75/hour for the first 40 hours and $34.13/hour for overtime hours.
• Average 50 hours per week = approximately $65,000/year.
• Raises or bonus opportunities will be based on tenure, performance, and measurable business growth.

Acknowledgment

This job description outlines the responsibilities and expectations of the Assistant Manager / Line Cook position. The employee agrees to uphold the standards, work ethic, and professionalism expected of this leadership role at Cove Surf and Turf.

Job Type: Full-time

Projected Total Compensation: $65,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Employee discount
• Paid time off
• Retirement plan

Work Location: In person