Assistant Kitchen Manager

The Press Club Grill; New York (NY); On-site; USD 55,000 - 75,000; Full time

Job summary

The Press Club Grill in New York, NY is seeking an Assistant Kitchen Manager to oversee daily kitchen operations, ensuring high-quality food preparation, efficient service, and strict adherence to food safety standards.

You will lead a skilled team, manage inventory, assist with menu development, and uphold guest satisfaction and operational excellence in a fast-paced environment.

Qualifications

• Minimum 4 years of experience as Assistant Kitchen Manager or similar in a restaurant setting.
• Strong knowledge of food safety principles and kitchen operations.
• Ability to lead and train a team in a fast-paced restaurant.
• Proven ability to manage inventory and costs.

Responsibilities

• Oversee and participate in all aspects of food preparation, ensuring consistency and quality.
• Manage kitchen flow during peak hours to ensure timely service.
• Ensure recipes, portions, and quality standards are followed.
• Monitor inventory and place orders to minimize waste.
• Conduct regular quality and safety checks on ingredients and finished products.
• Maintain a clean, organized kitchen in compliance with NYC DOH regulations.
• Train new kitchen staff on procedures and safety protocols.
• Supervise and motivate staff, delegate tasks, and provide feedback.
• Schedule staff to ensure adequate coverage.
• Address guest feedback professionally and coordinate kitchen-front-of-house.

Skills

Guest service

Leadership

Kitchen ops

Food safety

Team training

Inventory management

Education

High school diploma

NYC DOH Food Handler Certificate

Culinary degree or certificate

Job description

Job Summary:

The Assistant Kitchen Manager is responsible for the day-to-day operations of the kitchen, ensuring high-quality food preparation, efficient service, and adherence to food safety standards. This role requires a strong understanding of guest service, kitchen dynamics, excellent leadership skills, and the ability to maintain a positive and productive work environment. The Assistant Kitchen Manager will oversee all staff, manage inventory, and contribute to menu development, all while upholding the restaurant's commitment to guest satisfaction and operational excellence.

Responsibilities:

• Kitchen Operations:
  • Oversee and participate in all aspects of food preparation, including prepping, cooking, assembly, and presentation, ensuring consistency and quality
  • Manage kitchen flow during peak hours to ensure timely service and maintain customer satisfaction
  • Ensure all food items are prepared according to recipes, portion sizes, and quality standards
  • Monitor food inventory, place orders, and minimize waste through proper handling and storage
  • Conduct regular quality and safety checks on ingredients and finished products
  • Maintain a clean and organized kitchen environment, adhering to company and NYC DOH regulations
• Team Leadership & Training:
  • Train new kitchen staff on food preparation techniques, kitchen procedures, and safety protocols
  • Supervise and motivate staff, fostering a positive and collaborative team atmosphere
  • Delegate tasks effectively and ensure all team members understand their responsibilities
  • Provide ongoing coaching and feedback to improve staff performance
  • Schedule staff to ensure adequate coverage
• Inventory & Cost Control:
  • Monitor food costs and actively work to reduce waste and optimize inventory levels
  • Conduct regular inventory counts and reconcile with sales data
  • Identify opportunities for cost savings without compromising quality or availability of ingredients
• Food Safety & Compliance:
  • Ensure strict adherence to company and NYC DOH regulatory guidelines
  • Implement and maintain proper food handling, storage, and temperature control procedures
• Maintenance & Equipment:
  • Perform routine checks on equipment and report any malfunctions or maintenance needs
  • Ensure all equipment is cleaned and maintained properly
• Customer Service:
  • Address guest feedback related in a professional and timely manner
  • Collaborate between kitchen and front-of-house staff to ensure a seamless dining experience

Qualifications:

• Proven experience (4 years) as an Assistant Kitchen Manager or similar role in a restaurant setting
• In-depth knowledge of food preparation techniques, cooking methods, and kitchen equipment
• Solid understanding of food safety principles and practices
• Strong leadership, communication, and interpersonal skills
• Ability to work effectively in a fast-paced environment and manage multiple tasks simultaneously
• Excellent problem-solving and decision-making abilities
• Flexibility to work various shifts, including evenings, weekends, and holidays
• Basic computer skills for inventory management and scheduling

Physical Requirements:

• Ability to stand for extended periods and lift up to 50 pounds
• Manual dexterity and coordination to operate equipment

Education:

• High school diploma or equivalent required
• New York City Department of Health Food Handler’s Certificate required
• Culinary degree or certificate is a plus