Assistant Kitchen Manager

HashHouse a Go Go - Linq Hotel; Las Vegas (NV); On-site; USD 48,000 - 64,000; Full time

Job summary

HashHouse a Go Go - Linq Hotel in Las Vegas seeks an experienced Kitchen Supervisor to oversee all kitchen functions, maintain quality, sanitation, and cost controls, and train staff.

You will work with the Kitchen Manager and General Manager to hire, coach, and schedule labor, ensure equipment cleanliness, and uphold safety and recipe standards across all stations.

Qualifications

• Minimum 5 years of varied kitchen experience including line cook, fry cook and expediter.
• Clear communication with managers, kitchen and dining room staff and guests.
• Ability to lift up to 60 pounds and stand for long periods.

Responsibilities

• Ensure all food and products are prepared and served according to recipes and standards.
• Assist Kitchen Manager with hiring, coaching and disciplinary actions.
• Oversee training of kitchen staff and maintain sanitation and safety practices.
• Schedule labor with Kitchen and General Manager to meet business needs.
• Maintain equipment cleanliness and preventive maintenance.
• Monitor food temperatures and proper storage and portion controls.
• Control food costs and waste, following recipes and storage procedures.

Skills

Communication

Leadership

Food preparation

Sanitation

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 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.With the Kitchen Manager 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 (including temperature and cooling charts) 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.Maintain 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 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 with the Kitchen Manager and assure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.With the Kitchen Manager and General Manager 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 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 in first aid, CPR, lifting and carrying objects and handling hazardous materials.Qualifications:A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.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 60 pounds.Be able to work in a standing position for long periods of time