Assistant Kitchen Manager Round Barn Public House

Position Summary

Key Responsibilities

Kitchen Operations

• Assist in managing daily kitchen activities, including food preparation, cooking, and service execution.
• Ensure recipes, portion controls, and presentation standards are consistently followed.
• Support smooth coordination between kitchen and front-of-house teams.

Staff Supervision & Training

• Help with hiring decisions, training, scheduling, and mentoring kitchen staff.
• Lead shifts and assign duties to cooks, dishwashers, and prep staff.
• Provide ongoing coaching to maintain performance, productivity, and morale.

Food Safety & Sanitation

• Enforce all food handling, cleanliness, and sanitation standards.
• Monitor kitchen equipment, storage practices, and temperature controls.
• Ensure compliance with local health code regulations.

Inventory & Cost Control

• Assist with ordering, receiving, and organizing inventory.
• Reduce food waste through proper rotation and portioning.
• Monitor costs, track usage, and help manage budget targets.

Quality Assurance

• Conduct regular line checks to ensure product freshness, readiness, and consistency.
• Address customer feedback related to food quality and work to implement improvements.

Qualifications

Required

• Previous experience in a commercial kitchen or food service environment.
• Strong leadership, communication, and organizational skills.
• Knowledge of food safety regulations and kitchen equipment.
• Ability to work evenings, weekends, and holidays as needed.

Preferred

• 1–3 years of supervisory or lead cook experience.
• Culinary training or certification (e.g., ServSafe Manager).

Physical Requirements

• Ability to stand for extended periods.
• Ability to lift up to 50 lbs.
• Comfortable working in a fast-paced, high-heat environment.

Core Competencies

• Leadership & Teamwork
• Problem-Solving
• Time Management
• Attention to Detail
• Communication
• Reliability & Professionalism