Assistant Kitchen Manager

Mellow Mushroom Fleming Island; Florida; On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player is seeking an Assistant Kitchen Manager to lead kitchen operations and ensure high standards of food quality and safety. In this dynamic role, you will manage food purchasing, oversee staff training, and maintain sanitation practices to create a thriving kitchen environment. Your expertise will help in planning menus and controlling costs while fostering a collaborative team atmosphere. If you are passionate about culinary excellence and enjoy leading a team, this opportunity is perfect for you to make a significant impact in a vibrant restaurant setting.

Benefits

401(k)

401(k) matching

Bonus based on performance

Competitive salary

Dental insurance

Health insurance

Paid time off

Profit sharing

Vision insurance

Qualifications

• Experience in kitchen management and food preparation required.
• Strong understanding of food safety and sanitation practices.

Responsibilities

• Oversee all kitchen functions including food purchasing and preparation.
• Train employees in cooking methods and ensure quality standards.

Skills

Kitchen Management

Food Safety Standards

Cost Control

Staff Training

Menu Planning

Education

High School Diploma

Culinary Degree

Tools

Kitchen Equipment

Food Safety Software

Job description

Benefits:

1. 401(k)
2. 401(k) matching
3. Bonus based on performance
4. Competitive salary
5. Dental insurance
6. Health insurance
7. Paid time off
8. Profit sharing
9. Vision insurance

Position: Assistant Kitchen Manager

Responsibilities:

1. Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, and training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation.
2. Promote, work, and act in a manner consistent with the mission of Burrito Gallery.
3. Monitor sanitation practices to ensure that employees follow standards and regulations.
4. Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
5. Check the quality of raw or cooked food products to ensure standards are met.
6. Check and maintain proper food holding and refrigeration temperature control points.
7. Estimate amounts and costs of required supplies, such as food and ingredients.
8. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
9. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
10. Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for new menu items.
11. Supervise or coordinate activities of cooks or workers engaged in food preparation.
12. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
13. Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when needed and labor cost objectives are met.
14. Inspect supplies, equipment, or work areas to ensure conformance to established standards.
15. Order or requisition food, equipment, or other supplies needed for efficient operation.
16. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
17. Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
18. Determine production schedules and staff requirements necessary for timely delivery of services.
19. Check the quantity and quality of received products.
20. Determine how food should be presented and create decorative food displays.
21. Plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants.
22. Coordinate planning, budgeting, or purchasing for all food operations.
23. Analyze recipes to assign prices to menu items based on food, labor, and overhead costs.
24. Prepare and cook foods of all types, either regularly or for special guests or functions.
25. Meet with sales representatives to negotiate prices or order supplies.
26. Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
27. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on time.
28. Oversee and ensure that restaurant policies regarding personnel are followed, administering prompt, fair, and consistent corrective action for any violations of company policies, rules, and procedures.
29. Provide orientation of company and department rules, policies, and procedures to new kitchen employees.
30. Oversee continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.
31. Collaborate with other personnel to plan and develop recipes or menus, considering seasonal availability of ingredients or the likely number of guests.
32. Demonstrate new cooking techniques or equipment to staff.
33. Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
34. Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.
35. Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
36. Attend all scheduled employee meetings and offer suggestions for improvement.
37. Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
38. Fill in for fellow employees where needed to ensure guest service standards and efficient operations.