Assistant Kitchen Manager

The Met Downtown; Cheyenne (WY); On-site; USD 28,000 - 30,000; Full time

Benefits offered by this job

Competitive hourly pay

Shift meal

Career growth

Job summary

Metropolitan Downtown in Cheyenne seeks an Assistant Kitchen Manager to lead back-of-house operations and mentor kitchen staff. The role reports to the Executive Chef and offers a clear path to Sous or Executive Chef as you grow with the team.

You will oversee menu execution, cost controls, scheduling, and safety standards while supporting peak service periods and staff development.

Qualifications

• 2+ years of experience in lead line cook or kitchen supervision in upscale casual environments.
• Strong knowledge of scratch-cooking techniques and kitchen safety.
• Excellent communication and ability to stay organized under pressure.
• ServSafe Manager certification is preferred.
• Ability to stand long periods and lift up to 50 lbs.

Responsibilities

• Supervise daily back-of-house operations to ensure flawless menu execution.
• Lead prep cooks, line cooks, and dishwashers during peak lunch, dinner, and brunch shifts.
• Inspect plates for portion control, flavor, and presentation quality.
• Onboard and coach staff on culinary techniques and equipment.
• Assist with scheduling, food orders, stock rotation, inventory, and waste control to meet cost targets.
• Enforce health department regulations, sanitation, and equipment maintenance.
• Step onto the line during peak hours to support the team.

Skills

Leadership

Communication

Flexibility

Job description

Job Description

Are you an ambitious culinary professional ready to step into a leadership role? The Metropolitan Downtown is seeking an energetic, detail-oriented Assistant Kitchen Manager to join our team in Cheyenne.

As a premier upscale casual destination, we serve an elevated New American menu featuring modern twists on comfortable classics in a polished upscale environment. In this role, you will report directly to our Executive Chef, managing back-of-house shift operations, upholding strict quality standards, and mentoring our kitchen staff. This is a developmental position designed for long-term growth; we provide a clear internal pathway to promotion to Sous Chef or Executive Chef.

What You’ll Do (Responsibilities)

• Support the Executive Chef: Assist in supervising daily back-of-house operations to ensure flawless execution of the menu.
• Lead the Line: Guide and support prep cooks, line cooks, and dishwashers during high-volume lunch, dinner, and weekend brunch services.
• Maintain Upscale Standards: Inspect plates for proper portion control, flavor profiles, and flawless presentation.
• Staff Mentorship: Onboard and coach team members on culinary techniques, knife skills, and kitchen equipment.
• Scheduling, Cost, & Inventory Control: Assist with scheduling kitchen staff, food ordering, stock rotation, inventory counts, and waste minimization to hit cost targets.
• Uphold Safety: Enforce local health department regulations, sanitation guidelines, and proper equipment maintenance.
• Lead by Example: Jump onto the cooking line or stations to support the team during peak hours whenever needed.

What We’re Looking For (Requirements)

• Experience: 2+ years of experience as a Lead Line Cook, Kitchen Supervisor, or Assistant Kitchen Manager in a full-service, upscale casual environment.
• Technical Skill: Confident knowledge of scratch-cooking techniques, recipe scaling, and kitchen safety.
• Leadership: Strong communication skills and the ability to keep cool, organized, and motivated under pressure.
• Availability: Flexible schedule, including nights, weekends, and holiday shifts.
• Certifications: Current ServSafe Manager certification is highly preferred.
• Physical: Ability to stand for long periods and lift up to 50 lbs.

Benefits & Perks

• Competitive Hourly Pay: $20.00 - $22.00 per hour.
• Shift Meal: Free meal provided during every shift.
• Career Growth: Potential for advancement to Sous Chef or Executive Chef.