Assistant Kitchen Manager

Outback Steakhouse; Concord (NC); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

401(k)

Job summary

Outback Steakhouse in Concord, North Carolina, seeks an Assistant Kitchen Manager to support back-of-house operations, maintain restaurant standards, and lead team members. Ideal candidates will be certified trainers in back-of-house functions and possess a coaching attitude. Responsibilities include daily inventory management, adherence to food safety standards, and coordination of kitchen operations. Benefits include medical, dental, vision, and 401(k).

Qualifications

• Certified trainer in any back-of-house functions.
• Must be willing and able to work a flexible schedule.
• Legal authorization to work in the United States.
• Minimum 21 years of age.
• Minimum 21 years of age.

Responsibilities

• Support back-of-house team members and Kitchen Managers.
• Maintain high employment standards consistent with policies.
• Check schedule for in-coming team members.
• Review daily inventory.
• Adhere to sanitation, temperature, and food safety standards.
• Review daily inventory.
• Prepare to receive orders.
• Track shelf-life adherence.
• Check temps on freezer, dish machine and refrigeration units.
• Learn flavor profiles and specifications of menu items.
• Follow recipe cards without compromise.
• Review sanitation checklists and conduct checks.
• Conduct daily health inspections.
• Adhere to sanitation, temperature, and food safety standards.
• Manage flow and timing of tickets for cook times.

Skills

Leadership

Coaching attitude

Food safety standards

Restaurant operations

Job description

Overview

With limited supervision, the Assistant Kitchen Manager supports back-of-house team members and Kitchen Managers by maintaining restaurant kitchen standards and consistently achieving overall quality daily. An ideal candidate should be a leader with a coaching attitude who enjoys helping the restaurant management team and team members run efficient back-of-house operations.

Responsibilities

• Maintain high employment standards consistent with Bloomin' Brands policies
• Assist in set ups for the opening crew in the kitchen
• Check schedule for in-coming team members
• Adhere to and coach on security procedures
• Evaluate the close from night before
• Review daily inventory
• Prepare to receive orders
• Track of shelf-life adherence
• Check temps on freezer, dish machine and refrigeration units before prepping
• Learn flavor profiles and specifications of menu items
• Follow recipe cards with no compromise
• Review daily sanitation checklists and conduct checks
• Conduct daily health inspections
• Adhere to sanitation, temperature and food safety standards
• Work the flow and timeliness of tickets to ensure exceptional cook times

Minimum Requirements

• Certified trainer in any back-of-house functions
• Passing grade in Assessment testing
• Must be willing and able to work a flexible schedule
• Legal authorization to work in the United States
• Minimum 21 years of age

Preferred Requirements

• Previous experience in restaurant industry
• Previously held positions of leadership
• Trained and proficient in all areas of back-of-house functions

Compensation & Benefits

Compensation Range: Varies by Location.

Benefits include medical, dental, vision, and 401(k).

Equal Opportunity

We value diversity and are proud to be an Equal Opportunity Employer. We are committed to providing all individuals employment consideration regardless of race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information or any other protected characteristic under applicable law.