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compensation: 47,500 to 60,000
employment type: full-time

I. Position Summary
Overseeing and ensuring smooth kitchen operations while fully abiding by all health and sanitation guidelines

II. Job Functions
• Ability to schedule correctly based on forecasted sales and labor budget
• Full knowledge of P&L statement, labor, food cost and ability to create an action plan to resolve issues
• Ensuring line has correct holding temperatures and restocking line as needed
• Checking walk in cleanliness, organization in rotation of food, and food dates
• Full knowledge of restaurant menu, commissary recipes, and common food allergens
• Guaranteeing food quality by taste testing
• Maintaining equipment in the BOH
• Full knowledge and ability to assemble and disassemble kitchen equipment
• Completing/overseeing completion of temperature logs
• Overseeing all kitchen operations and cleanliness in accordance to health department standards
• Ensuring dishwasher and 3 compartment sink has correct temperatures and sanitizers
• Creating and distributing a list of what needs to be prepared in-house
• Ensuring portioning is exact in accordance to house recipes
• Assisting with the line during critical shift periods
• Overseeing correct plate presentation
• Assisting with portioning and prepping between shifts
• Ensuring containers are changed and food reheated in accordance to health standards
• Ordering from commissary, US foods, PR supplies, and other suppliers as necessary
• Knowledge of purveyors and understanding of adjusting pars to ensure the correct quantity of inventory is stocked
• Evaluating needs for produce orders
• Completing inventory as new items come in to ensure order accuracy
• Compiling invoices and ensuring they are always ready
• Hiring, scheduling, documentation, and firing of all BOH employees
• Conducting inventory per month
• Overseeing all kitchen operations for parties, catering, and events

Ability to fully execute all Assistant Kitchen Manager tasks:
• Knowledge of opening and closing kitchen procedures
• Assisting with ordering, inventory, and receiving
• Assisting to ensure all restaurant invoices are always ready for the commissary driver
• Assisting with scheduling of employees, documentation, and paperwork
• Assisting with hiring and firing of employees
• Ensuring temperature logs accuracy and completion daily
• Continually ensuring correct temperatures and understanding methods for holding and reheating
• Understanding and ensuring standard portion sizes, cooking methods, plate presentation, quality standards, and kitchen policies
• Continually gaining full knowledge of restaurant menu, commissary recipes, and common food allergens
• Assisting with kitchen operations (closing, cutting employees) when kitchen manager is out
• Ensuring prep list is being completed daily
• Ensuring sanitizer buckets and dishwasher equipment is up to sanitary guidelines
• Ensuring walk in items are labeled and rotated properly
• Assisting and full knowledge of all 5 stations on the line in critical shift periods
• Ability to run the expo station and knowledge of expo station stock levels
• Ensuring daily line check is complete
• Assisting with incoming ticket processing in critical shift periods
• Ensuring communication between FOH and BOH and from management down
• Maintaining efficient equipment in the BOH
• Implementing new recipes/menu items
• Training new hires
• Assisting with kitchen operations for catering events/parties
• Operating and maintaining clean kitchen following all health and safety guidelines
• Ensuring deep cleaning list is completed daily
• Maintaining and responding to e-mail, slack, working marketing/operations calendar
• Acting as a leader to inspire and coach other tribe members to be more efficient/move up within the company
• Ability to fully execute all Lead Line Cook tasks

III. Job Requirements
• Must have a required certification cards
• Ability to perform quickly and efficiently in a fast-paced work environment
• Ability to lead and communicate clearly with manager, kitchen and dining personnel
• Minimum of 1year experience as an assistant kitchen manager preferred
• Ability to climb, reach, bend, stoop, and frequently lift at least 50 pounds
• Must be able to stand for up to 10 hours in hot, wet, humid and loud environments including nights, weekends, graveyard, and holidays

IV. Core Competencies
• Tribe Member, Inspiring, Empathetic, Resourceful, Delivering WOW Experiences

The Company offers group medical insurance to eligible tribe members, beginning on the completion of 60 days.

We are committed to providing equal opportunity in all of our employment practices, including selection, hiring, promotion, transfer, and compensation, to all qualified applicants and tribe members without regard to race, religion, color, sex, sexual orientation, gender identity or expression, national origin, citizenship status, age, pregnancy, handicap, disability or any other protected status in accordance with the requirements of all federal, state and local laws. This policy extends to all aspects of our employment practices, including, but not limited to, recruiting, hiring, firing, promoting, transferring, compensation, benefits, training, leaves of absences and other terms and conditions of employment.
  • Principals only. Recruiters, please don't contact this job poster.
  • do NOT contact us with unsolicited services or offers

post id: 6647920163



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