Assistant Kitchen Manager

We are seeking a Full-Time Assistant Kitchen Manager to join our team! The Assistant Kitchen Manager will be responsible for performing management duties over Back of House activities, which include managing and overseeing food storage, preparation, and production of food items.

Under direction: Kitchen Manager

Duties and Responsibilities

• Review preparation and production procedures to ensure proper holding/heating temperatures, rotation, flavor, quality, and presentation of food.
• Understand our Values & Purpose
• AKM must build trust with Guests and Staff.
• Continually engage in the development of key leadership skills to remove conflict within your team.
• An AKM should be seeking healthy results in these areas, Financial Results, Operating Metrics, Team Member, Guest Results
• Implement recipes for food items according to established specifications.
• Monitor ordering and inventory procedures.
• Review schedules weekly and schedule roaster daily to ensure appropriate customer service and production needs.
• Ensure sanitation guidelines are administered and followed by employees.
• Create par-levels and oversee ordering of inventory to ensure adequate counts are maintained.
• Assist in the daily inventory counts and weekly inventory counts.
• Run ICV reports daily to ensure daily counts are accurate.
• Maintain vendor files and ensure accuracy of information.
• Ensure proper education and training of staff is conducted on safe handling, preparation, production, and presentation methods.
• Create a prep list and assign it to Pizza Artist and Line cook positions.
• Perform opening and closing procedures for the Front of House and Back of House.
• Participate in the balancing procedures for monies collected by the location.
• Assist Kitchen employees and cashiers when necessary.
• Conduct kitchen staff meetings.
• exceeds guest expectations in ways that provide satisfaction and excellent results. Makes guest feel welcome and part of the family.
• Complete various reports detailing kitchen activity, includes P&L, purchases, and inventory.
• Coordinate and staff special events/orders.
• Review and check payroll information daily.
• Responsible for managing employees engaged in food preparation and production, hire, train, assist employees, enforce company policies, establish performance standards, evaluate employee status.
• Responsible for creating daily, weekly, and monthly cleaning schedules in the general cleanliness of the facility.
• Perform other duties as assigned.

Requirements

• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• Two-year college degree in related field and direct restaurant (BOH) experience and/or minimum 1 year as a Team Lead or Supervisor.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Continuously work in a standing position for long periods of time (up to 4 hours).
• On occasion, reach, bend, and stoop.
• Lift up to 50 pounds without assistance
• Food Allergen Certification and Manager Sanitation Certification

Benefits package:

• Medical, Dental, Vision, Life and Disability Insurance
• Paid Time Off
• Paid Sick Leave
• Holiday pay
• 401(K)
• Employee Recognition Program
• Employee Assistance Program
• Employee Discount Program