Summary of Position:
As the Assistant Kitchen Manager, under the direction of the Kitchen Manager/Executive Chef, you will oversee all aspects of the kitchen operations to ensure the smooth and efficient production of food while maintaining the highest standards of quality and consistency. You will work closely with the management team to uphold our reputation for excellence and contribute to the restaurant's overall success.
General Responsibilities
Company Policies and Procedures
- Adhere to and continuously improve all policies, procedures, standards, Company Handbook rules and regulations, specifications and guidelines, inventory control procedures, equipment preventative maintenance programs, cash control policies, opening/closing procedures, security guidelines, sanitation and safety requirements, training programs and customer service levels as they relate to your specific store location or department.
- Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, liquor, safety, and labor requirements of QCOM, its employees, and guests.
- Following policies and procedures of opening and closing the building with property keys and security code.
Human Resources
- Be knowledgeable of all Human Resource policies, rules, and procedures as they pertain to our Company Handbook.
- Continually strive in all areas of professional development and instill an attitude of striving for continuous improvement in everything we do
- Ensure that all staff members get adequately cross-trained to increase efficiency and flexibility. Conduct regular performance reviews and provide feedback to back-of-house staff to recognize their achievements, address areas for improvement, and support their professional development.
- Immediately react to any form of harassment within your department and report it to the HR department for review. There are many forms of harassment in the workplace. (Refer to the company handbook)
- Must report any injury of staff or customers to Human Resources immediately. Must fill out an incident report.
Specific Responsibilities
Menu Development/Recipe Mapping/Costing:
- Create innovative and appealing menu items that meet our customer's needs and preferences while considering cost and ingredient availability.
- This position is responsible for maintaining accurate recipe mapping records to ensure the cost, pricing, food consistency, and quality of all menu items are maintained.
- Continuously monitor the cost of products from vendors, ensuring we get the lowest cost.
Food Preparation:
- Direct and supervise the preparation, cooking, and presentation of food according to standardized recipes and portion sizes to ensure consistency and quality.
- Support Back of House staff as a working manager during peak periods or when scheduling conflicts arise.
Inventory Management:
- Monitor inventory levels of kitchen supplies, ingredients, and equipment and place orders as needed to maintain adequate stock while minimizing waste and controlling costs.
- Buys or supervises the purchase of food daily, taking advantage of fresh foods in season and developing a roster of reliable merchants of quality foods—coordinates with the company farmhands to receive fresh seasonal produce from our farm.
Receiving of Orders:
- Receives products when vendors drop them off and ensure they are in good condition and the invoice quantities and prices match the original purchase order.
Staff Supervision and Training:
- Recruit, train, schedule, and supervise kitchen staff, including cooks, prep cooks, and dishwashers, to ensure proper staffing levels and efficient workflow during peak hours.
- Ensure that all staff is trained in the safe operation and use of equipment.
- Oversee and direct responsibility for maintaining and monitoring appropriate opening, closing, and weekly procedures for the Back of House.
- As the manager, you are responsible for the walkies in your department. They must be charged and always in working order. If they are damaged, you must contact IT and ask for a replacement. You also need a constantly updated sign-out list of employees who have walkies at any given time.
Quality Control:
- Conduct regular inspections of food products, equipment, and work areas to ensure compliance with health and safety regulations and sanitation standards.
- Coordinate with the FB&E Support Administrator regarding the maintenance of kitchen equipment (small wares, cases, and small appliances) and ensure that all items are in excellent working condition through personal inspection. Immediately take corrective action if equipment fails to operate as intended.
- Develop and maintain sanitation and cleanliness standards for the kitchen. Responsible for being part of the team that meets with MCES to maintain an “A” rating.
Budgeting and Cost Control:
- Work closely with the management team to develop and manage the kitchen budget, including food and labor costs, to maximize profitability without compromising quality.
Collaboration:
- Foster a positive and collaborative working environment within the kitchen, promoting open communication, teamwork, and mutual respect. Success hinges on the seamless cooperation between the Kitchen Manager, Events Manager, Front-of-House Manager, and their Support Assistant. Together, they ensure a harmonized approach to menu planning, event execution, customer service, and logistical coordination. This collaborative effort maximizes efficiency, enhances guest experience, and strengthens the overall operational integrity of the establishment.
- Collaborate with the internal team to plan and execute successful public events/tours.
Customer Satisfaction:
- Maintain a customer-focused mindset and respond promptly and courteously to any customer inquiries, concerns, or feedback related to food quality or service.
Adherence to Standards:
- Ensure all kitchen staff adhere to company policies and procedures, including food safety guidelines, hygiene standards, and dress code regulations. Be knowledgeable of restaurant personnel policies and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
Qualifications:
- Proven experience as a Lead or in a similar role in a high-volume restaurant setting.
- Strong leadership and management skills with the ability to motivate and inspire a team.
- Excellent culinary skills and a creative approach to menu development and food presentation.
- In-depth knowledge of kitchen operations, including food preparation techniques, cooking methods, and sanitation standards.
- Solid understanding of inventory management, cost control, and budgeting principles.
- Exceptional organizational and time-management abilities with the flexibility to work in a fast-paced environment.
- Strong communication and interpersonal skills, with the ability to interact effectively with staff, customers, and vendors.
- Certification from a culinary school or relevant training programs is preferred.
- Possess an up-to-date food handler permit (Serve Safe Food Manager Certificate).
IND123
Job Type: Full-time
Pay: $50,000.00 - $60,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Vision insurance
Work Location: In person
