Craft Kitchens - Assistant Manager

Wallis Companies; Maryland Heights (MO); On-site; USD 42,000 - 56,000; Full time

Job summary

Wallis Companies is seeking a Craft Kitchens Assistant Manager to support planning, coordinating, and controlling food manufacturing processes. The role assists the Commissary General Manager to ensure efficient production at the highest quality and leads a team by example.

Get Paid Weekly with rewards for hard work. Responsibilities include health regulations compliance, inventory control, scheduling, vendor relations, and reporting. Knowledge of HACCP and food safety is essential.

Qualifications

• High school diploma or equivalent is required.
• Minimum 1+ year in food service or commissary shift leadership.
• Ability to read, write, and communicate in English effectively.

Responsibilities

• Adhere to all city, county, and state health department regulations.
• Ensure GM is aware of all operating discrepancies.
• Perform inventory, ordering merchandise, vendor relations as assigned by the GM.
• Assist the GM in examining the marketplace for changes that may affect the business.
• Advise GM of maintenance problems or take action to correct problems.

Skills

Multi-tasking

Customer service

Teamwork

Leadership

Safety oriented

Procedures & math

Flexibility

Interpersonal skills

Education

High school diploma or equivalent

Tools

Computer

Telephone

General food service equipment

Hepatitis A vaccination

Job description

The Craft Kitchens Assistant Manager assists in the planning, coordination and control of food manufacturing processes. This position assists the Commissary General Manager with ensuring that goods and services are produced efficiently and that the correct amount is produced at the level highest level of quality.Commissary Assistant Managers act as a team leaders and set an example for others to follow.

Get Paid Weekly – Your Hard Work, Rewarded Faster!

RESPONSIBILITIES

Adhere to all city, county, and state health department regulations

Ensure GM is made aware of all operating discrepancies

Perform specific tasks as assigned by the GM, such as department inventories, ordering merchandise, vendor relations, etc.

Assist the GM in examining the marketplace for changes that may affect the business

Advise GM of any maintenance problems or take action to correct problems by self

Ensure employees are following food preparation protocol to produce a quality product, including but not limited to temping and logging food per guidelines, following build to’s and proper disposal of expired food

Manage commissary employees, prepare daily station schedules, and assign specific duties

Accept responsibility for controlling the inventory on the shift

Maintain regular attendance and follow designated safety practices

Perform other duties not listed as required

COMMUNICATION

Assist GM in meeting daily, weekly and monthly reporting and information requirements

Train, coach, and motivate commissary personnel

Produce top quality product by following recipes and food preparation guidelines. Ensure that fellow crew members do the same

Protect company assets at all times by following asset control policies

Practice the food defense plan and inform others about the procedures as defined in the Company manual

TECHNICAL EXPERTISE

Develop and maintain knowledge of HACCP protocols and all regulatory compliance

QUALIFICATIONS:

Education:

Required: Equivalent to high school diploma

Experience:

Required: One + year food serviceand/orcommissary shift leader experience

Language Skills:

Required:Ability to read, write, speak, and understand English in a manner that is sufficient for effective communication with groups of managers, clients, customers and the general public.

SKILLS & ABILITIES:

• Multi-tasking
• Passion for food and customer service
• Self-motivated with high energy
• Appreciation for teamwork, combined with an ability to work independently
• Goal and safety oriented and must be able to work in a fast-paced environment.
• Ability to perform routine duties involving use of various procedures including general math, the use of thermometers, log sheets and understand and use the tracker/build to system
• Willingness to work a varied schedule in a cold environment, This role requires full-time availability, including the flexibility to work evenings and weekends.
• Excellent interpersonal and communication skills

Technology, Tools, And Equipment:

Required experience using: Computer, Telephone, Other equipment necessary for food service operations, Hepatitis A vaccination

Certificates, Licensesand/or Registrations:

Required:Basic Sanitation course with Wallis Education department
Preferred: Serve Safe certification with Wallis Education department, HACCP certification