Assistant Kitchen Manager

Mellow Mushroom Avondale; Tampa (FL); On-site; USD 35,000 - 55,000; Full time

Job summary

Join a vibrant and dynamic team as an Assistant Kitchen Manager at a popular restaurant in Jacksonville! This role is perfect for those passionate about culinary excellence and team leadership. You'll be responsible for ensuring that all kitchen operations run smoothly, from food purchasing to staff training. Collaborate with talented chefs to create delicious dishes while maintaining high standards of quality and sanitation. If you're looking for an exciting opportunity to grow in the culinary field and make a significant impact, this position is for you. Bring your creativity and passion for food to a place where your contributions will be valued and celebrated!

Benefits

Employee Discounts

Flexible Scheduling

Health Insurance

Paid Time Off

Career Advancement Opportunities

Qualifications

• Culinary degree preferred with strong knowledge of food safety and sanitation.
• Experience in kitchen management and employee training required.

Responsibilities

• Oversee kitchen operations ensuring food quality and safety standards.
• Train and manage kitchen staff while controlling food costs.

Skills

Food Safety Standards

Cost Control

Employee Training

Menu Planning

Sanitation Practices

Education

High School Diploma

Culinary Degree

Tools

Kitchen Equipment

Food Storage Systems

Point of Sale Systems

Job description

Assistant Kitchen Manager

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, cost control, and sanitation and cleanliness. Below is a list of the common tasks and responsibilities of a Kitchen Manager.

Key Responsibilities:

1. Promote, work, and act in a manner consistent with the mission of Burrito Gallery.
2. Monitor sanitation practices to ensure that employees follow standards and regulations.
3. Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
4. Check the quality of raw or cooked food products to ensure that standards are met.
5. Check and maintain proper food holding and refrigeration temperature control points.
6. Estimate amounts and costs of required supplies, such as food and ingredients.
7. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
8. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
9. Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
10. Supervise or coordinate activities of cooks or workers engaged in food preparation.
11. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
12. Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
13. Inspect supplies, equipment, or work areas to ensure conformance to established standards.
14. Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
15. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
16. Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
17. Determine production schedules and staff requirements necessary to ensure timely delivery of services.
18. Check the quantity and quality of received products.
19. Determine how food should be presented and create decorative food displays.
20. Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants.
21. Coordinate planning, budgeting, or purchasing for all the food operations.
22. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
23. Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
24. Meet with sales representatives to negotiate prices or order supplies.
25. Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
26. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
27. Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
28. Provide orientation of company and department rules, policies and procedures to new kitchen employees.
29. Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.
30. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.
31. Demonstrate new cooking techniques or equipment to staff.
32. 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.
33. Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.
34. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
35. Attend all scheduled employee meetings and offer suggestions for improvement.
36. Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
37. Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.