Assistant Kitchen Manager

Supervisory Responsibilities: Hires and trains restaurant staff. Assist in organizes and oversees the staff schedules. Conducts performance evaluations that are timely and constructive. Handles discipline and termination of employees in accordance with restaurant policy.

Duties/Responsibilities: Assist the Kitchen Manager in overseeing the daily operations of the kitchen, including food preparation, cooking, and plating to ensure high standards of quality and consistency. Support the development and execution of menu items according to recipes and restaurant standards. Maintain a clean and organized kitchen environment by following health and safety regulations, including proper storage, sanitation, and waste management procedures. Train, coach, and mentor kitchen staff on proper cooking techniques, portion control, food safety, and equipment usage to enhance their culinary skills and ensure consistent performance. Collaborate with the Kitchen Manager to manage inventory levels, track food costs, and minimize waste to achieve profitability targets. Assist in conducting regular kitchen inspections to identify areas for improvement and address any equipment or maintenance needs promptly. Uphold food quality and presentation standards by regularly tasting and evaluating dishes for taste, texture, and visual appeal. Collaborate with the front-of-house team to ensure smooth communication, efficient ticket times, and seamless coordination between the kitchen and the dining area. Monitor and enforce compliance with all local, state, and federal health and safety regulations to maintain a safe working environment. Assist in scheduling kitchen staff, managing labor costs, and optimizing productivity based on business needs. Demonstrate strong leadership skills by fostering a positive work culture, promoting teamwork, and resolving conflicts effectively. Performs other related duties as assigned.

Education and Experience: Previous experience in a culinary leadership role, such as Jr Sous Chef, Kitchen Supervisor, or Assistant Kitchen Manager, preferably in a high-volume restaurant environment.

Physical Requirements: Prolonged periods of standing and working in a kitchen. Exposure to extreme heat, steam, and cold is present in a kitchen environment. Must be able to lift up to 50 pounds at times. Must be able to work late nights and unpredictable hours. Manual dexterity to cut and chop foods and perform other related tasks.