Assistant Kitchen Manager

Legacy Restaurant Group - Jacksonville; Jacksonville (FL); On-site; USD 45,000 - 60,000; Full time

Job summary

A leading restaurant group in Jacksonville is seeking an Assistant Kitchen Manager to oversee kitchen operations, ensure food quality, manage costs, and train staff. The role requires strong leadership and compliance with sanitation standards. Join a dynamic team focused on delivering exceptional dining experiences.

Qualifications

• Mid-Senior level position requiring experience in kitchen management.
• Responsible for training kitchen staff and ensuring food quality.

Responsibilities

• Monitor sanitation practices and ensure compliance with standards.
• Control food costs and manage kitchen staff schedules.
• Collaborate on menu planning and oversee food preparation.

Skills

Food Preparation

Sanitation

Cost Management

Employee Training

Job description

Join to apply for the Assistant Kitchen Manager role at Legacy Restaurant Group - Jacksonville.

Responsible for all kitchen functions including food purchasing, preparation, quality standards, sanitation, cleanliness, employee training in cooking methods, presentation, portion control, and cost management. Below are the common tasks and responsibilities:

1. Promote, work, and act in accordance with the mission of Burrito Gallery.
2. Monitor sanitation practices to ensure compliance with standards and regulations.
3. Maintain cleaning schedules for kitchen areas and equipment.
4. Check the quality of raw and cooked food to meet standards.
5. Maintain proper food holding and refrigeration temperatures.
6. Estimate supply needs and costs.
7. Control food costs and usage through proper requisition, storage, recipes, and waste control.
8. Instruct staff in food preparation, cooking, and presentation.
9. Collaborate with managers on menu planning, pricing, and standard recipes.
10. Supervise food preparation activities.
11. Ensure consistent food quality and presentation standards.
12. Schedule staff to meet business needs and control labor costs.
13. Inspect supplies, equipment, and work areas for standards compliance.
14. Order and receive supplies according to specifications and policies.
15. Plan production schedules and staffing requirements.
16. Determine food presentation and create decorative displays.
17. Oversee food preparation across multiple kitchens or locations.
18. Coordinate planning, budgeting, and purchasing.
19. Analyze recipes for cost pricing.
20. Prepare and cook foods for regular service or special events.
21. Negotiate with suppliers.
22. Handle employment decisions, including hiring, evaluating, and disciplining staff.
23. Ensure performance appraisals and personnel policies are followed.
24. Provide orientation and ongoing training to kitchen staff.
25. Collaborate on menu development considering seasonal ingredients and guest numbers.
26. Demonstrate new techniques or equipment to staff.
27. Maintain equipment in excellent condition through inspections and preventative maintenance.
28. Meet with guests for special occasions when needed.
29. Complete paperwork such as reports and schedules efficiently.
30. Participate in employee meetings and suggest improvements.
31. Assist colleagues to meet guest needs and support operations.
32. Fill in for staff as necessary to maintain service standards.

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Restaurants