Assistant Kitchen Manager

Nexus Brewery + Restaurant; Albuquerque (NM); On-site; USD 40,000 - 55,000; Full time

Benefits offered by this job

401(k)

401(k) matching

Competitive salary

Employee discounts

Flexible schedule

Health insurance

Opportunity for advancement

Paid time off

Training & development

Vision insurance

Job summary

A leading restaurant in Albuquerque is seeking an Assistant Kitchen Manager to oversee back-of-house operations. The role involves managing kitchen staff, ensuring food quality, and maintaining safety standards. Ideal candidates will have strong leadership skills and experience in high-volume food production.

Qualifications

• Strong background in large commissary or mass-volume food production.
• Experience with safety and food handling certifications.

Responsibilities

• Manage ordering of food and kitchen supplies.
• Schedule kitchen staff efficiently.
• Enforce sanitation and safety standards.

Skills

Leadership

Organizational Skills

Interpersonal Skills

Multitasking

Education

ServSafe Certification

Job description

Benefits:

401(k)

401(k) matching

Competitive salary

Employee discounts

Flexible schedule

Health insurance

Opportunity for advancement

Paid time off

Training & development

Vision insurance

Position Overview: We are seeking a dedicated Assistant Kitchen Manager to oversee the back-of-house operations at our bustling restaurant. This role is pivotal in ensuring the efficient management of kitchen staff, food production, and inventory control. The AKM will work closely with restaurant leadership to maintain food cost efficiencies, uphold the highest standards of food safety and cleanliness, and ensure a seamless kitchen operation.

Key Responsibilities: • Inventory and Ordering: Manage the ordering of food and kitchen supplies based on par systems and inventory needs. Oversee inventory to optimize food costs in conjunction with the back-of-house management team. • Staff Management: Schedule kitchen staff efficiently, making necessary adjustments to staffing levels to match business demands. Ensure all kitchen staff are well-trained and adhere to restaurant standards. • Quality Control: Oversee all aspects of food preparation and presentation to ensure consistently high quality. Conduct regular line checks, temperature logs, and food quality assessments. • Health and Safety Compliance: Enforce strict sanitation and safety standards in the kitchen, ensuring compliance with local, state, and federal health and safety regulations. • Communication: Maintain open lines of communication with all management levels to address any operational concerns promptly. Participate actively in management meetings to discuss and resolve operational issues. • System Maintenance: Implement and monitor back-of-house systems including prep lists, order guides, and daily walkthroughs to ensure operational excellence.

Qualifications: • Strong background in large commissary or mass-volume food production. • Excellent leadership and organizational skills, with the ability to mentor and motivate a team. • High standard of cleanliness and an understanding of sanitation regulations. • Patient and empathetic with strong interpersonal skills. • Capable of multitasking efficiently in a fast-paced environment. • Physical ability to lift up to 50 pounds, stand for long periods, and handle the physical demands of a busy kitchen. • Familiarity with cost control, inventory management techniques, and scheduling software. • Experience with safety and food handling certifications (e.g., ServSafe). • Flexibility to work various shifts, including weekends, evenings, and holidays.