Summary of Position
Reporting to the Kitchen Manager (“KM”), the AKM is responsible for working shifts in the kitchen and supervising Kitchen Team Members (“KTMs”).
Primary Position-Specific Duties and Responsibilities
Primary position-specific responsibilities of the AKM include, but are not limited to, the following:
- Dishwashing. Cleans dishes to ensure that the kitchen has a steady supply of clean plates, bowls, silverware, pots, and pans. Prioritizes different types of kitchenware depending on the demand. Ensures proper sanitation and cleanliness of all items.
- Food Compliance & Safety. Adheres to local health and safety standards. Practices proper hygiene and handling techniques to prevent cross-contamination and foodborne illnesses.
- Food Preparation. Preps for assigned food items. Washes and cleans raw food products. Peels, dices, shreds, and slices food products using electric equipment. Stocks/restocks items on line according to specifications. Labels, dates, rotates, and stores all items properly.
- Inventory Management. Helps order food items needed for the kitchen. Assists the KM in completing month-end inventory according to the Watterson Management (“WM”) Finance Department deadlines.
- Kitchen Cleanliness. Maintains a clean workspace by washing dishes, wiping down surfaces, and sweeping floors. Completes daily/weekly cleanings and maintenance of equipment.
- Kitchen Management. Assists in managing kitchen operations to ensure smooth and efficient service. Works in the kitchen during specific shifts.
- Multi-Station Service Model. Reads tickets and prepares all food items to order following standard recipes and procedures within specified time limits. Communicates effectively with other KTM’s to ensure timely order completion and smooth workflow.
- Scheduling. Assists with creating effective schedules to ensure the outlets on campus are staffed appropriately during all hours of operation. Communicates with team members via Sling to ensure all shifts are covered. Resolves scheduling conflicts in a professional and efficient manner.
- Team Management. Supervises KTMs holds them accountable for their behavior and job duties.
- Training. Works with KM, GM, and WM Human Resources to design and implement comprehensive training manuals that align with company goals and training needs.
- Workplace Safety. Ensures a safe environment to reduce the risk of injuries and accidents. Completes accident reports promptly if a guest or employee is injured. Reports all accidents, illnesses, injuries, and safety hazards to the GM, KM, and WM Human Resources immediately.
This job description is not designed to contain a comprehensive listing of responsibilities required for the position. Responsibilities may change at any time at the Company’s sole discretion. Changes in responsibilities will be communicated to the position by the position’s supervisor, with or without advance notice.
Supervisory Responsibility
This position has supervisory responsibility for the following function: Back of House.
Work Environment
This job operates in a restaurant space and entails frequent exposure to smoke, steam, high temperatures, humidity and extreme cold. There is also frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, and produce items.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk, hear, sit and stand. The employee is frequently required to reach, bend, stoop, carry, push and lift objects between twenty-five (25) to fifty (50) pounds. Occasionally, the employee may be required to lift objects greater than seventy-five (75) pounds.
Position Type and Expected Hours of Work
This is a full-time position. Your primary working days and hours will be determined in collaboration with your supervisor based on the business needs and are subject to chang with business needs. Expectations are a total of at least forty-five (45) hours per week with availability at least five (05) days per week.
Education and Experience
The below education and experience requirements are necessary for the position.
- High school diploma or equivalent.
- 2+ years of experience in food and beverage operations leadership and/or management positions or multi-tenant properties.
- 2+ years of experience managing direct reports.
- 2+ years working with Microsoft office applications (Excel, Word, PowerPoint, etc.).
- Food Service Manager Certificate or the agreement to obtain the certificate.
Benefits
The successful candidate will receive a competitive benefits package including medical, gap, dental, vision, paid time off, voluntary life, 401(k), short-term disability, long-term disability, and basic life insurance.
Pay: $21.00 - $24.00 per hour
Benefits:
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Experience:
- food and beverage: 2 years (Required)
- management: 2 years (Required)
Ability to Commute:
Work Location: In person
