As the Assistant Kitchen Manager/Chef, you will oversee all aspects of the fast-paced kitchen operations to ensure the smooth and efficient production of food while maintaining the highest standards of quality and consistency. You will work closely with the management team to uphold our reputation for excellence and contribute to the restaurant's overall success.
Specific Responsibilities
Food Preparation:
- Direct and supervise food preparation, cooking, and presentation by standardized recipes and portion sizes to ensure consistency and quality.
- Support Back of House staff as a working manager during peak periods or when scheduling conflicts arise.
Inventory Management:
- Monitor inventory levels of kitchen supplies, ingredients, and equipment and place orders as needed to maintain adequate stock while minimizing waste and controlling costs.
- Buys or supervises the purchase of food daily, taking advantage of fresh foods in season and developing a roster of reliable merchants of quality foods—coordinates with the company farmhands to receive fresh seasonal produce from our farm.
Receiving of Orders:
- Receives products when vendors drop them off and ensures they are in good condition and the invoice quantities and prices match the original purchase order.
Staff Supervision and Training:
- Recruit, train, schedule, and supervise kitchen staff, including cooks, prep cooks, and dishwashers, to ensure proper staffing levels and efficient workflow during peak hours.
- Ensure that all staff is trained in the safe operation and use of equipment.
- Oversee and direct responsibility for maintaining and monitoring appropriate opening, closing, and weekly procedures for the Back of the House.
Quality Control:
- Regularly inspect food products, equipment, and work areas to ensure compliance with health and safety regulations and sanitation standards.
- Coordinate with the FB&E Support Administrator regarding the maintenance of kitchen equipment (small wares, cases, and small appliances) and ensure that all items are in excellent working condition through personal inspection. Immediately take corrective action if equipment fails to operate as intended.
- Develop and maintain sanitation and cleanliness standards for the kitchen. Responsible for being part of the team that meets with MCES to maintain an "A" rating.
Budgeting and Cost Control:
- Work closely with the management team to develop and manage the kitchen budget, including food and labor costs, to maximize profitability without compromising quality.
Collaboration:
- Foster a positive and collaborative working environment within the kitchen, promoting open communication, teamwork, and mutual respect. Success hinges on the seamless cooperation between the Kitchen Manager, Events Manager, Front-of-House Manager, and their Support Assistant. They ensure a harmonized approach to menu planning, event execution, customer service, and logistical coordination. This collaborative effort maximizes efficiency, enhances guest experience, and strengthens the overall operational integrity of the establishment.
Customer Satisfaction:
- Maintain a customer-focused mindset and respond promptly and courteously to customer inquiries, concerns, or feedback about food quality or service.
Adherence to Standards:
- Ensure all kitchen staff adhere to company policies and procedures, including food safety guidelines, hygiene standards, and dress code regulations. Be knowledgeable of restaurant personnel policies and administer prompt, fair, and consistent corrective action for any violations of company policies, rules, and procedures.
Qualifications:
- Proven experience as a Kitchen Manager, Executive Chef, or similar role in a high-volume restaurant setting.
- Strong leadership and management skills with the ability to motivate and inspire a team.
- Excellent culinary skills and a creative approach to menu development and food presentation.
- In-depth knowledge of kitchen operations, including food preparation techniques, cooking methods, and sanitation standards.
- Solid understanding of inventory management, cost control, and budgeting principles.
- Exceptional organizational and time-management abilities with the flexibility to work in a fast-paced environment.
- Strong communication and interpersonal skills, with the ability to interact effectively with staff, customers, and vendors.
- Certification from a culinary school or relevant training programs is preferred.
- Possess an up-to-date food handler permit (Serve Safe Food Manager Certificate).
Job Type: Full-time
Pay: $21.00 - $24.00 per hour
Expected hours: 40 per week
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Experience level:
Pay rate:
Shift:
- Day shift
- Evening shift
- Morning shift
Weekly day range:
- Every weekend
- Monday to Friday
- Rotating weekends
- Weekends as needed
Work setting:
- Casual dining restaurant
- Food truck
Ability to Relocate:
- Queen Creek, AZ 85142: Relocate before starting work (Required)
Work Location: In person