Assistant Kitchen Manager

dmd; Fort Myers (FL); On-site; USD 35,000 - 50,000; Full time

Job summary

dmd in Fort Myers, Florida, seeks a qualified kitchen leader to manage all kitchen functions, including food purchasing, preparation, and employee training. The ideal candidate will ensure that food is prepared to quality standards while maintaining a clean and organized kitchen.

The role requires at least 2 years of experience and the ability to effectively communicate with team members and guests. Additional responsibilities include overseeing food safety practices and managing kitchen personnel.

Qualifications

• Minimum 2 to 5 years of experience in kitchen positions.
• At least 6 months experience in a similar capacity.
• Ability to communicate clearly with staff and guests.
• Capability to lift up to 50 pounds.

Responsibilities

• Ensure food and products are consistently prepared according to standards.
• Interview, hire, and evaluate kitchen personnel.
• Train new kitchen employees on company policies.
• Maintain equipment cleanliness and working condition.
• Control food cost and ensure proper product specifications.

Skills

Food preparation

Line cooking

Communication

Team management

Sanitation practices

Job description

SUMMARY OF POSITION

Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control, and sanitation and cleanliness.

DUTIES & RESPONSIBILITIES

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Make employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
• Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition and that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Oversee the training of kitchen personnel in the safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.
• Provide safety training per training program, lifting and carrying objects and handling hazardous materials.

QUALIFICATIONS

• A minimum of 2 to 5 years of experience in varied kitchen positions including food preparation, line cooking, fry cooking, and expediter.
• At least 6 months experience in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel, and guests.
• Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).