Job descriptionThe Assistant Manager refers to supervisory full worker who performs the duties of a Cook, Food Service worker, Cashier, Clerk & Dishwasher. In addition, from time to time, after training, performs other duties requiring a limited amount of discretion such as management in directing other Workers, controlling amount and timing of food production, and opening and closing restaurant. Applicant must have experience as a Cook and be able to prepare food in large quantities, by various methods of cooking, meat, poultry, fish, vegetables, seasons and cooks all cuts of various meats, fish and poultry, boils, steams or fries' vegetables, makes gravies, soups, sauces, roasts, meat pies, fricassees, casseroles, and stews. Independently performs moderately difficult tasks in preparing small quantities of quickly prepared food such as steaks, chops, cutlets, hamburgers, eggs, salads and other similar items. Assistant Manager MUST be able to work all shifts to include Weekends and Nights. Typical Shifts are 0500-1300 or 1100-1900We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.Education:High school or equivalent (Preferred)Experience:Restaurant experience: 1 year (Preferred)Job Types: Contract, Full-timeShift:8 hour shiftDay shiftNight shiftWeekly day range:Monday to FridayEducation:High school or equivalent (Preferred)Experience:Restaurant experience: 1 year (Preferred)
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