Assistant Kitchen Manager

Workstream; West Palm Beach (FL); On-site; USD 40,000 - 55,000; Full time

Benefits offered by this job

Flexible scheduling

Fun work environment

Learning from experienced Operators

Intentional growth and development

Competitive pay

Job summary

Workstream is looking for a Back of House Assistant Manager in West Palm Beach, Florida. This role involves managing kitchen operations, ensuring food quality, safety, and inventory management while leading a team focused on providing excellent service. Candidates should have strong people skills, an enthusiastic demeanor, and a commitment to superior customer service. Prior experience in a similar role is preferred but not required. The position offers flexibility and a positive work environment with competitive pay.

Qualifications

• Smile and create eye contact with guests.
• Speak enthusiastically when interacting.
• Ability to manage Team Member performance issues.

Responsibilities

• Oversee daily operations of the Back of House Department.
• Ensure compliance with team policies and procedures.
• Foster a positive, collaborative work environment.

Skills

People skills

Customer service

Ability to work in a fast-paced environment

Leadership

Job description

As a Back of House Assistant Manager you are responsible for overseeing and managing all aspects of our kitchen operations including food quality, food safety, inventory management, and food cost. Your primary focus is to align with the goals of the Back of House Director(s) and lead a kitchen that produces safe and great food quickly, while maintaining a remarkably clean environment.

Position Type

• Full-time and Part-time

Our Benefits Include

• A fun work environment where you can positively influence others
• Flexible scheduling (and closed on Sundays)
• Learning first‑hand from an experienced Operator and Restaurant Leaders
• Intentional growth and development to help you reach your professional goals
• Competitive pay

Responsibilities

Operations

• Oversee daily operations of the Back of House Department and lead the shifts with excellence during your shift.
• Ensure team policies and procedures are being maintained by all team members during your shift.
• Implement and maintain high standards of food safe to ensure a quick and positive dining experience.
• Ensure the team members are serving guests with excellence and using the Winning Hearts Everyday strategy.
• Hold the team accountable for completion of their daily checklists.
• Oversee your designated area(s) of responsibility which will many change at determination of the BOH Director(s) (guest satisfaction scores, food quality assessments, training & development, etc.)

Leadership Oversight

• Foster a positive and collaborative work environment, promoting teamwork, and a serve others mindset
• Ensure you are holding the team accountable for success in your area of responsibility (i.e. maintaining cleaning standards, guest experience success metrics, checklist completion rate, etc)
• Attend monthly manager meetings to ensure alignment with BOH goals and action plans
• Meet with BOH AM/PM Manager(s) biweekly to give/receive feedback
• Analyze productivity daily and ensure appropriate calls are made (set breaks/send people home) during shifts
• Collaborate with the AM/PM Managers to ensure goals are met monthly and productivity goals are met daily
• Ensure proper procedures are in place for maintaining our condiment gap and dessert gap goals

Training and Development

• Ensure team members are progressing through our development program consistently
• Hold the trainer team accountable for following proper procedures and training consistently, provide feedback to the HR department to verify trainer performance

Qualifications and Requirements

• Smile
• Create and Maintain Eye Contact
• Speak Enthusiastically
• Reliable transportation
• Ability to work in a fast‑paced environment
• Strong people skills with a desire to serve Team Members
• Strong commitment to superior customer service
• Ability to manage Team Member behavioral and performance issues
• Ability to work in a team environment with shared ownership and responsibility
• Prior experience as shift lead, crew lead, supervisor, team lead, restaurant manager, restaurant assistant manager is not required but is preferred.