Assistant Kitchen Manager: Lead a Busy Kitchen + Bonus

PILF Restaurant Group

Fort Worth (TX)

On-site

USD 25,000 - 33,000

Full time

8 days ago

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Benefits offered by this job

Quarterly Bonus Eligibility

Dental insurance

Employee discount

Health insurance

Paid time off

Paid training

Vision insurance

Job summary

PILF Restaurant Group is seeking an Assistant Kitchen Manager in Fort Worth. The role supports kitchen leadership across Cane Rosso, Zoli's NY Pizza, Thunderbird Pies, and Side Hustle, with competitive pay and strong benefits.

The position offers paid time off, medical/dental/vision coverage, a quarterly bonus program, and thorough training to develop your culinary leadership career. Managers eat free and opportunities for advancement are available.

Qualifications

Minimum of 2 years of varied kitchen positions (food prep, line cook, fry cook, expediter).
Leadership position: at least 6 months of supervisory/management experience.
Excellent communication, with managers, kitchen staff, and guests.
Able to work in a fast-paced environment and multi-task.
Able to stand for long periods (up to 9 hours).
Able to lift up to 50 pounds.
Willing to work 45–50 hours per week.
Experience with POS, inventory program, and online ordering.

Responsibilities

Implements and enforces rules, policies and procedures.
Oversees training of new kitchen employees and maintains a positive environment.
Ensures safety, sanitation and proper operation of kitchen equipment.
Schedules BOH labor aligned with activity and cost objectives.
Ensures compliance with health, safety and labor regulations.
Aims for service quality, consistency, and appearance; maintains sanitation standards.
Prepares paperwork, reports and schedules per regulations.
Maintains cleaning schedules for floors, mats, walls, hoods and storage areas.
Monitors equipment cleanliness and maintenance.
Orders food/products per specifications; ensures correct counts and timely deliveries.
Prepares and serves according to PILF recipes and standards.
Manages food cost and usage; records waste.
Performs weekly inventory, daily prep lists, and waste logs.
Monitors food holding temps, dating and rotation.