Assistant Kitchen Manager | Flexible Schedule & Growth

Gamma Phi Omega International; Tomball (TX); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Restaurant discounts

Flexible schedules

Career growth

Formal training

Job summary

Texas Roadhouse is seeking an Assistant Kitchen Manager to support the Kitchen Manager in overseeing daily Back of House operations, assist with ordering, receiving, preparation, and presentation of food.

You will supervise food production, enforce policies, monitor peak-hour pace, manage inventory and waste, ensure safety and cleanliness, and help develop Back of House staff while upholding our core values and guests' safety.

Responsibilities

• Supervises and oversees the production of food
• Enforces compliance with employment policies in area of responsibility
• Monitors tickets and sets the pace during peak hours
• Manages through "hands on" supervision of the restaurant, including non-scheduled assistance with serving, hosting, cooking, etc.
• Conducts formal line Taste and Temp checks
• Ensures proper handling, maintenance, and storage of all items
• At the direction of Kitchen Manager, manages inventory and tracks waste
• Monitors and maintains cleanliness and proper maintenance of equipment directly or through staff
• Ensures consistency in food and service to increase sales
• Understands and practices safe food handling procedures
• Ensures Back of House employees are following established recipes and procedures
• Creates a safe environment and assists in developing Back of House employees
• Ensures that the cleanliness of the restaurant and safety of our guests are maintained at all times
• Maintaining culture of the restaurant and living our core values every day; passion, integrity, partnership, and fun with purpose

Job description

Texas Roadhouse is seeking an Assistant Kitchen Manager to support the Kitchen Manager in overseeing daily Back of House operations, assist with ordering, receiving, preparation, and presentation of food.

You will supervise food production, enforce policies, monitor peak-hour pace, manage inventory and waste, ensure safety and cleanliness, and help develop Back of House staff while upholding our core values and guests' safety.