Assistant Kitchen Manager

dmd; West Palm Beach (FL); On-site; USD 45,000 - 65,000; Full time

Job summary

dmd in West Palm Beach, Florida is seeking a Kitchen Manager responsible for overseeing all kitchen functions, including food preparation and cleanliness. You will manage kitchen staff, ensure food quality standards, and control kitchen operations efficiently.

The ideal candidate has 2 to 5 years of kitchen experience, strong communication skills, and the ability to work in a fast-paced environment. This role requires hands-on training and leadership to maintain excellent service standards in the restaurant.

Qualifications

• 2 to 5 years of experience in varied kitchen positions including food preparation and line cooking.
• At least 6 months experience in a similar capacity.
• Ability to communicate clearly with managers and guests.

Responsibilities

• Ensure food is prepared per restaurant standards.
• Oversee kitchen personnel training and performance.
• Control food cost and manage labor scheduling.

Skills

Food preparation

Kitchen management

Communication

Sanitation practices

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 methods of 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.
• 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, 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.
• Work with restaurant managers to plan and price menu items. Establish 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 that 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 and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• 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 the 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 per training program, lifting and carrying objects and handling hazardous materials.

QUALIFICATIONS

• A minimum of 2 to 5 years of experience in varied kitchen positions including food preparation, line cooking, fry cooking, and expediter.
• At least 6 months experience in a similar capacity.
• 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 50 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).