Assistant Kitchen Manager

Job Summary:

The Assistant Kitchen Manager performs any duty or task required by the Kitchen Manager/ Executive Chef and prepares all menu items to established specifications. Expected to guide the kitchen staff through their actions and behaviors and by following proper procedures.  

Qualifications: 

Minimum one year’s experience working as a Line or Lead Line Cook in a casual dining restaurant.

Essential Job Functions: 

• Works on the line and in the kitchen as directed by Management. 
• Must be able to always maintain a high standard of professionalism.
• Preps food for service regarding all Health Department codes and practices.
• Ensures that every dish or menu item prepared is up to established standards prior to leaving the Kitchen for table service.
• Must be able to multitask and work in a fast-paced, high-pressure environment.
• Ensures that food items (both hot and cold) are properly stored, labeled, and rotated.
• Assists with the inventory of all food and supplies as needed daily and provide staff with guidance regarding prep and pars.
• Assists with putting food shipments away as needed. 
• Adheres to all departmental, health, and safety standards.
• Ensures efficient delivery and proper presentation of meals.
• Stocks and/or directs staff to stock any items that need replenishing daily.
• Preps bulk items as required according to recipe with product consistency and quality as primary concerns. 
• Maintains cleanliness and personal hygiene in accordance with all state/government agency rules and requirements. 
• Is available to be the first to cover shifts in the event of staff shortages.
• Assists Kitchen Staff with duties, including, but not limited to, prep work, dishwashing, stocking, and general upkeep/cleaning of the Kitchen area.
• Trains new employees, focusing on consistency and food quality. 
• Resolves complaints/service deficiencies and ensures the highest levels of customer satisfaction. 
• Maintains proper staffing levels based on business needs. 
• Provides guidance and leadership to the Kitchen staff. 
• Communicates to Kitchen Manager/Executive Chef any work-related issues that occur during an assigned shift, including employee relations or performance issues, facility, or safety issues. 
• Able to work effectively both in a team setting and as an individual. 
• Keeps strict confidentiality regarding the Company, employees, and Company operations including, but not limited to, wage and salary information, employee disciplinary actions taken, employee terminations or pending terminations. 
• Must have thorough knowledge of hot can cold food preparation and proper storage. 
• Assists with supervision of multiple employees and delegates workloads in a manner that is fair, consistent, and effective. 
• Ability to travel between properties in the Dayton Area.
• Other duties as assigned

Work Environment and ADA Requirements:

• Must be able to stand for the entire shift. 
• Must be able to work in an environment with loud background noise. 
• Must be able to lift, push, pull and carry up to 50 pounds. 
• Must be able to stoop, bend, reach, twist, crouch, squat, lift. 
• Must be able to listen and respond to visual and aural cues. 
• Must be able to operate within confined spaces and perform acts of repetitive motion.

Required Work Cards/Licenses/Certificates:

• ServSafe Certification