Assistant Kitchen Manager

Square One Concepts, Inc; Scottsdale (AZ); On-site; USD 40,000 - 55,000; Full time

Benefits offered by this job

PTO

Dining Discounts

Corporate Shoe Program

Quarterly Bonus

Flexible Scheduling

401(k)

Medical & Prescription

Dental & Vision

Health Saving Account

Wellness Program

Discount Pet Care Plan

Job summary

A dynamic restaurant group in Scottsdale, Arizona is seeking a dedicated Assistant Kitchen Manager to play a key role in kitchen operations. You will work alongside the Kitchen Manager to oversee all food preparation, quality control, and kitchen staff management in a fast-paced environment. The ideal candidate has strong leadership skills, culinary expertise, and a commitment to food safety. Benefits include competitive pay and dining discounts. Join us to elevate your culinary career!

Qualifications

• Must be 18 years old.
• Must have Food Handlers Certification.
• Experience in high-volume restaurant preferred.

Responsibilities

• Assist Kitchen Manager in daily kitchen operations.
• Train and mentor kitchen staff.
• Ensure compliance with health and safety regulations.
• Collaborate with front-of-house staff.
• Manage inventory and food costs.

Skills

Kitchen operations knowledge

Food preparation techniques

Food safety knowledge

Multitasking ability

Leadership skills

Organizational skills

Communication skills

Flexibility in hours

Education

Previous culinary leadership experience

Tools

Aloha (Point of Sales)

Hot Schedule (Employee scheduling)

Paylocity (HR, Payroll)

Restaurant 365 (Inventory Management)

Plate IQ (Invoicing)

Job description

Description

Job Summary

As an Assistant Kitchen Manager, you will play a vital role in ensuring the smooth operation and success of our kitchen. You will work closely with the Kitchen Manager to oversee all aspects of food preparation, quality control, and kitchen staff management. This is a dynamic and challenging position that requires strong leadership skills, culinary expertise, and the ability to thrive in a fast‑paced environment.

Supervisory Responsibilities

• Hires and trains restaurant staff.
• Assist in organizes and oversees the staff schedules.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees in accordance with restaurant policy.

Duties/Responsibilities

• Assist the Kitchen Manager in overseeing the daily operations of the kitchen, including food preparation, cooking, and plating to ensure high standards of quality and consistency.
• Support the development and execution of menu items according to recipes and restaurant standards.
• Maintain a clean and organized kitchen environment by following health and safety regulations, including proper storage, sanitation, and waste management procedures.
• Train, coach, and mentor kitchen staff on proper cooking techniques, portion control, food safety, and equipment usage to enhance their culinary skills and ensure consistent performance.
• Collaborate with the Kitchen Manager to manage inventory levels, track food costs, and minimize waste to achieve profitability targets.
• Assist in conducting regular kitchen inspections to identify areas for improvement and address any equipment or maintenance needs promptly.
• Uphold food quality and presentation standards by regularly tasting and evaluating dishes for taste, texture, and visual appeal.
• Collaborate with the front‑of‑house team to ensure smooth communication, efficient ticket times, and seamless coordination between the kitchen and the dining area.
• Monitor and enforce compliance with all local, state, and federal health and safety regulations to maintain a safe working environment.
• Assist in scheduling kitchen staff, managing labor costs, and optimizing productivity based on business needs.
• Demonstrate strong leadership skills by fostering a positive work culture, promoting teamwork, and resolving conflicts effectively.
• Performs other related duties as assigned.

Requirements

Required Skills/Abilities

• Must be eighteen years old.
• Strong knowledge of kitchen operations, food preparation techniques, and industry best practices.
• Excellent understanding of food safety and sanitation standards, with a commitment to upholding them.
• Ability to multitask and thrive in a fast‑paced, high‑pressure environment.
• Demonstrated leadership skills with the ability to motivate, coach, and develop kitchen staff.
• Strong organizational and time management skills to ensure smooth kitchen operations.
• Excellent communication and interpersonal skills to collaborate effectively with the culinary team, front‑of‑house staff, and management.
• Must be able to work flexible hours, including evening, weekends, and holidays.
• Must have a valid Food Handlers Certification

System Used

• Aloha (point of Sales)
• Hot Schedule (Employee scheduling)
• Paylocity (HR, Payroll, and Employer Information)
• Restaurant 365 (inventory Management & Reporting)
• Plate IQ (invoicing & Payments)

Education and Experience

• Previous experience in a culinary leadership role, such as Jr Sous Chef, Kitchen Supervisor, or Assistant Kitchen Manager, preferably in a high‑volume restaurant environment.

Physical Requirements

• Prolonged periods of standing and working in a kitchen.
• Exposure to extreme heat, steam, and cold is present in a kitchen environment.
• Must be able to lift up to 50 pounds at times.
• Must be able to work late nights and unpredictable hours.
• Manual dexterity to cut and chop foods and perform other related tasks.

Benefits & Perks

• PTO
• Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones
• Corporate Shoe Program through Shoes for Crews and Skechers
• Competitive Pay
• Quarterly Bonus
• Flexible Scheduling
• 401(k)

Full – Time employees are eligible for the following additional benefits:

• Medical & Prescription
• Dental & Vision
• Health Saving Account (HSA)
• Wellness Program
• Discount Pet Care Plan