Assistant Kitchen Manager:

The Assistant Kitchen Manager is responsible for assisting KM with kitchen operations of their assigned restaurant, ensuring the overall quality and integrity of the restaurant. Key responsibilities include team performance, quality assurance, effective cost controls and development, training and retention of the heart of the house staff to ensure the restaurant meets financial and operating goals. 

Primary Responsibilities:

Schedules and coordinates the work of Kitchen Staff to ensure that food preparation is economical and technically correct and within budgeted labor cost goals

Assists KM when KM is present and acts on behalf of KM when KM is absent in matters of organizing, training and employee management

Maintains accurate training records

In coordination with KM, ensures that all cleaning and food handling procedures are correct, resulting in a clean, safe and sanitary environment

Adheres to standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served

Regularly creates unique dishes and menu items for daily features and specialty events; as called upon in consultation with guests to meet dietary restrictions and palate preferences

Provides immediate supervision of all back of house employees

Oversees staff performance and productivity

Participates in employee hiring and discipline

Manages to see that all food is prepared to recipe standards and is served at the proper temperature and appearance

Utilizes par sheets to maintain a proper level of food to avoid waste

Orders effectively to ensure that the proper amount of quality product is on hand

Evaluates products to assure that quality, price and related goods are consistently met

Assists KM to ensure high standards of sanitation, cleanliness, and safety are maintained through all kitchen areas at all times

Assist KM to prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met

Periodically visits the dining room during lunch/dinner to ensure that guests expectations are being met. Must welcome guests with genuine hospitality and a commitment to the local community.

Requirements:

2+ years of kitchen experience in an upscale casual dining or fine dining environment

Ability to draw upon invention, imagination, and originality in creating new dishes and menu items

The ability to interpret and manage recipes to ensure compliance and minimize waste

Strong broiler skills are required

Excellent attention to detail