Anderson School Kitchen Assistant Manager (KAAM)

TITLE: Catering KAAM
REPORTS TO: Head Chef, Executive Chef, General Manager
FLSA CLASS: Hourly Non-Exempt

WAGE RANGE: $22 - $25.66 /hr. D.O.E

The job duties described below are intended to describe the general nature and level of work being performed by people assigned to this job classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of this position.  All employees may be required to perform duties outside of their normal responsibilities from time to time, as needed.

Description of Position:

The primary responsibility of this position is to oversee the production and presentation of catered food for large and small events.  This includes cold trays, cold & hot sauces, hors d’oeuvre trays, meat & seafood, pasta, some small amounts of baking, and food production for special events such as brewer and vintner dinners as well as holiday and property wide events.  Duties include, but are not limited to: The transfer of contracts to function sheets; all ordering from function sheets; tracking contract change orders and making the necessary changes; adhering to and enforcing portioning guidelines; consistent communication with Kitchen Manager/Chef; ensuring food gets to the event by the established deadline; and overseeing product quality and presentation. This position will also be responsible for overseeing and supervising other catering cooks on duty.  Each cook is responsible for the organization and cleanliness of their own work area.  Each McMenamins employee is expected to perform their job in a safe manner and report any safety concerns to their manager in a timely manner.  All employees are expected to keep current on McMenamins events, history, and products.  Other duties as assigned by the Manager or Chef. 

Requirements of the Job:

• Previous high volume restaurant cooking experience or education


• Maintain current Food Handlers card


• Excellent organizational and prioritizing skills


• Flexible schedule including evening, weekend, and holiday availability

Essential Job Functions:

• Safely practice frequent heavy lifting and carrying up to 50 pounds


• Work the hours necessary to complete the job, including overtime when needed.


• Work for long periods on feet, including standing, walking, and infrequent stair climbing


• Repetitive movements such as pushing, pulling, bending, some stooping and twisting


• Fine hand manipulation including chopping, slicing, writing, picking up small and larger items, etc.


• Strict adherence to deadlines, product quality, recipes and food costing


• Work with numbers and orders


• Communicate clearly and be positive, polite, and cooperative with co-workers, managers, vendors, and customers


• Effectively manage employees in a positive, professional manner


• Must have a value for diversity and the ability to work with individuals from different backgrounds


• Work in a hot kitchen around and with heat sources such as grills, ovens, hot-oil fryers etc.


• Work around and with cleaning agents such as bleach and other caustic chemicals


• Work around and with sharp objects such as knives and slicers


• Ability to work efficiently in a sometimes stressful environment.


• Interact well with other employees, customers, vendors, and hotel guests

Most importantly, this job requires a positive attitude, a value for diversity, and a commitment to excellent customer service. Each employee is expected to come to work ready to have fun and be a positive force.

YOU MUST BE ABLE TO PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB WITH OR WITHOUT REASONABLE ACCOMMODATION.  EOE