Job Summary:
The Assistant Kitchen Manager supports the Kitchen Manager in overseeing daily back-of-house operations. This role ensures food quality, safety, and cleanliness standards are consistently met, assists in training kitchen staff, and helps manage inventory and kitchen efficiency. The ideal candidate is a strong leader, detail-oriented, and thrives in a fast-paced environment.
Key Responsibilities:
- Support the Kitchen Manager in supervising and coordinating all kitchen activities.
- Ensure food preparation and presentation meet quality and safety standards.
- Assist in scheduling kitchen staff and managing labor costs.
- Train, mentor, and support kitchen staff in food preparation and safety procedures.
- Monitor food inventory levels, place orders, and ensure proper stock rotation (FIFO).
- Maintain a clean, safe, and organized kitchen environment in compliance with health regulations.
- Collaborate with the front-of-house team to ensure smooth service and guest satisfaction.
- Step in for the Kitchen Manager when needed.
- Help implement new recipes, menu changes, and seasonal updates.
- Handle food cost control measures and reduce waste.
Qualifications:
- High school diploma or equivalent; culinary training or certification preferred.
- 2+ years of kitchen supervisory experience in a commercial kitchen or restaurant.
- Strong knowledge of food safety and sanitation standards.
- Excellent leadership, communication, and organizational skills.
- Ability to work under pressure in a high-volume environment.
- Proficiency with inventory systems and basic kitchen software is a plus.
- ServSafe Certification (or willingness to obtain).
Physical Requirements:
- Ability to stand for extended periods.
- Capable of lifting up to 50 lbs.
- Comfortable working in hot, humid, and fast-paced environments.
Work Schedule:
- Flexible availability, including evenings, weekends, and holidays.