Assistant Kitchen Manager

Goodwin Recruiting; Virginia Beach (VA); On-site; USD 42,000 - 65,000; Full time

Benefits offered by this job

Competitive compensation package

Health and wellness benefits

Career growth opportunities

Team-focused culture

Job summary

Nbutexas is seeking an Assistant Kitchen Manager in Virginia Beach to lead culinary operations, mentor a kitchen team, and uphold top food quality and guest service standards. You will drive daily quality and efficiency while sustaining a positive, collaborative environment.

We offer competitive compensation, comprehensive benefits, and opportunities for career growth within a growth-oriented hospitality group. The role requires flexibility including days, nights, weekends, and holidays.

Qualifications

• High school diploma or GED required; Associate or Bachelor’s degree preferred.
• 3–5 years of experience in the food & beverage and/or hospitality industry.
• Strong written and verbal communication skills.
• Demonstrated supervisory and interpersonal skills.
• Proficient in MS Office applications.
• Ability to calculate figures such as discounts, percentages, and proportions.
• Must have a driver’s license or reliable transportation.
• Able to stand for 8–10 hours and work a flexible schedule including days, nights, weekends, and holidays.

Responsibilities

• Oversee and mentor Assistant Kitchen Manager, supervisors, and back-of-house staff.
• Ensure consistent preparation and presentation of all menu items to the highest standards.
• Maintain accurate food logs, inventory, and food cost controls.
• Enforce health, safety, and sanitation procedures throughout kitchen and dining areas.
• Review and analyze weekly sales reports and staffing needs, supporting strategic planning.
• Collaborate with managers and vendors, and manage catering events as needed.
• Make employment and termination decisions for back-of-house staff.
• Foster a positive, inclusive, and productive working environment.

Skills

Team leadership

Written & verbal communication

Interpersonal skills

Mathematical aptitude

Driver's license

Stamina/standing 8-10 hours

Flexible scheduling

Food & beverage/hospitality experience

Education

High school diploma or GED; Associate/Bachelor preferred

Tools

MS Office

Job description

Assistant Kitchen Manager

Join an innovative hospitality organization known for delivering memorable guest experiences. This is an exciting opportunity to lead culinary operations, mentor a dedicated team, and drive exceptional food quality and service within a dynamic, growth-oriented company.

Assistant Kitchen Manager Benefits & Compensation

• Competitive compensation package


• Comprehensive health and wellness benefits


• Career growth and advancement opportunities


• Supportive, team-focused culture

Assistant Kitchen Manager Requirements & Qualifications

• High school diploma or GED required; Associate or Bachelor’s degree preferred


• 3–5 years of experience in the food & beverage and/or hospitality industry


• Strong written and verbal communication skills


• Demonstrated supervisory and interpersonal skills


• Proficient in all MS Office applications


• Ability to calculate figures such as discounts, percentages, and proportions


• Must have a driver’s license or reliable transportation


• Able to stand for 8–10 hours and work a flexible schedule including days, nights, weekends, and holidays

Assistant Kitchen Manager Preferred Background & Skills

• Experience analyzing sales and food cost trends


• Leadership in developing kitchen teams


• Familiarity with inventory, vendor relations, and purchasing

Assistant Kitchen Manager Day-to-Day Responsibilities

• Oversee and mentor Assistant Kitchen Manager, supervisors, and back-of-house staff


• Ensure consistent preparation and presentation of all menu items to the highest standards


• Maintain accurate food logs, inventory, and food cost controls


• Enforce health, safety, and sanitation procedures throughout kitchen and dining areas


• Review and analyze weekly sales reports and staffing needs, supporting strategic planning


• Collaborate with managers and vendors, and manage catering events as needed


• Make employment and termination decisions for back-of-house staff


• Foster a positive, inclusive, and productive working environment