Assistant Kitchen Manager — Lead a Fast-Paced Kitchen

Dal Fuoco LLC; Cleveland (OH); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Employee discounts

Health insurance

Job summary

Dal Fuoco LLC in Cleveland, OH seeks an Assistant Kitchen Manager to lead back‑of‑house operations in a fast‑paced environment. You will support the Kitchen Manager, supervise line cooks, and uphold high standards of food quality and guest satisfaction.

Ideal candidates bring leadership experience in a kitchen, strong culinary knowledge, and a track record of managing inventory and costs while maintaining safety and sanitation. Flexibility for nights and weekends is required.

Qualifications

• Experience in a kitchen leadership role such as Sous Chef or Lead Cook.
• Strong knowledge of food preparation, culinary techniques, and kitchen operations.
• Experience with inventory management, food costing, and ordering.
• Understanding of food safety regulations; ServSafe certification preferred.
• Ability to lead, coach, and inspire a kitchen team in a high-volume setting.
• Excellent communication, organizational, and problem-solving skills.
• Ability to work flexible hours including nights, weekends, and holidays.

Responsibilities

• Assist the Kitchen Manager in daily back-of-house operations and workflow.
• Supervise, train, and motivate line cooks and kitchen staff.
• Monitor food quality, presentation, and guest satisfaction.
• Manage inventory, food ordering, and stock rotation to cut waste.
• Enforce food safety, sanitation, and health code compliance.
• Assist with scheduling, labor management, and shift coordination.
• Step in as acting Kitchen Manager in their absence.

Skills

Kitchen leadership

Sous Chef/Lead Cook experience

Inventory management

Food safety knowledge

Communication

Job description

Dal Fuoco LLC in Cleveland, OH seeks an Assistant Kitchen Manager to lead back‑of‑house operations in a fast‑paced environment. You will support the Kitchen Manager, supervise line cooks, and uphold high standards of food quality and guest satisfaction.

Ideal candidates bring leadership experience in a kitchen, strong culinary knowledge, and a track record of managing inventory and costs while maintaining safety and sanitation. Flexibility for nights and weekends is required.