SouschefAssistant Kitchen Manager

Smokin Fins; Arvada (CO); On-site; USD 45,000 - 60,000; Full time

Job summary

A leading restaurant group is seeking a dynamic Sous-chef/Assistant Kitchen Manager in Arvada, Colorado. The role involves supervising kitchen staff, maintaining high food quality, and ensuring compliance with food safety regulations. Join a passionate team committed to culinary excellence and community involvement, with opportunities for career growth and various benefits.

Benefits

Health insurance

Paid time off

Flexible schedules

Meal discounts

Potential quarterly bonus

Qualifications

• Strong culinary background, formal education or extensive experience.
• Certification in food safety and sanitation.

Responsibilities

• Supervise kitchen staff, including chefs and cooks.
• Assist in planning and executing daily kitchen activities.
• Manage inventory levels and coordinate with suppliers.

Skills

Leadership

Communication

Time Management

Organizational Skills

Education

Culinary Education

Job description

Benefits:

• Bonus based on performance
• Health insurance
• Paid time off

We are looking for a dynamic Sous-chef/Assistant Kitchen Manager who is committed to embracing and supporting our OTL Family. The role involves directing and coordinating activities of our energetic, passionate kitchen team, working alongside the KM to create flavorful, exciting food that delights our customers. The AKM works with management, led by the GM or Operating Partner and KM, and supports in managerial and leadership duties as needed.

The primary responsibility of the Sous-chef/Assistant Kitchen Manager is to support the KM in their absence, maintaining high standards in all areas and ensuring accountability. Responsibilities include ensuring excellent customer service, team development, high-quality food production, food safety, cleanliness, and profitability.

Who We Are: OTL is a group of brands dedicated to delectable cuisine and memorable experiences, committed to culinary excellence and community involvement. We operate in Arizona, Colorado, and Idaho, serving diverse communities with a focus on quality and service.

Responsibilities:

1. Supervise kitchen staff, including chefs, cooks, and support personnel.
2. Assist in planning and executing daily kitchen activities, including food prep, cooking, and presentation.
3. Monitor and maintain high standards of food quality, consistency, and adherence to recipes.
4. Manage inventory levels, coordinate with suppliers, and implement cost-effective inventory controls.
5. Collaborate on menu development and ensure proper execution of menu items.
6. Enforce food safety and sanitation regulations, conduct inspections, and maintain cleanliness.
7. Assist in managing budgets, controlling costs, and placing orders for supplies.
8. Provide ongoing training on techniques, safety, and procedures.
9. Address issues promptly and ensure compliance with health and safety regulations.
10. Maintain efficient kitchen operations, contributing to the restaurant's success.

Qualifications:

• Be 18 years of age or older.
• Strong culinary background, formal education or extensive experience.
• Knowledge of cooking techniques, menu planning, and development.
• Leadership experience, with ability to supervise and motivate staff.
• Organizational skills and understanding of food safety regulations.
• Certification in food safety and sanitation.
• Effective communication and decision-making skills.
• Time management and multitasking abilities.
• Physical ability to stand for up to 6 hours, lift up to 50 lbs, and work in high temperatures.

Benefits:

• Company-paid Life and AD&D insurance
• Additional benefits after meeting eligibility, including medical, dental, vision, disability, and more
• Employee assistance programs, paid leave, flexible schedules, meal discounts, and vacation
• Potential quarterly bonus based on store performance
• Opportunities for career growth within our brands