Benefits:

Health insurance

Paid time off

Training & development

Assistant Kitchen Manager is generally responsible for the supervision of the entire kitchen in the absence of the Kitchen Manager. Responsible for all the food items that are prepared or cooked within the kitchen using the proper techniques as presented in the recipe manual. This position will require overseeing all line station setup, breakdown, and production, as well as supervising all kitchen employees who are working during the shift.

Reporting Relationship

The Assistant Kitchen Manager reports directly to the Kitchen Manager and/or the General Manager/Managing Partner when necessary.

Duties and Responsibilities

Staff:

Oversees all kitchen staff including Line Cooks, Lead Line Cooks, Prep Cooks, Dishwasher.

Manage staff schedule by shift to ensure that the kitchen is staffed correctly and productivity goals are met.

Train kitchen personnel as directed by Kitchen Manager and/or General Manager.

Food:

Responsible for food production, batch cookery, and line cooking as appropriate.

Ensure kitchen shifts opening and/or closing procedures are followed.

Kitchen shift food preparation procedures are followed.

All food orders are correctly served and within time limits.

Food is always served to specification and quality standards.

Kitchen closing procedures, food storage, labeling, and cleaning schedule is followed.

Controls and Procedures:

Shares the responsibility for achieving food and labor cost goals.

Maintain a clean and safe kitchen.

Monitors employee theft, purveyor errors, waste, yields, and bring any discrepancy to management’s attention.

Receive and store all food products.

Perform any other related duties as assigned by the Kitchen Manager.

Adhere to all state and local laws, policies of the pub, regarding the service of food and handling of alcohol for all menu items.

Keep self-neat, clean, and in proper uniform at all times.

Abides by all pub policies and procedures.

Qualification Standards:

Must be 21 years of age with legal identification.

Must possess food handler certification.

Ability to Reach, bend, stoop, wipe, and climbs stairs.

Lifts 50-60 pounds. Lift and move cases of food, beverage, and merchandise on a constant basis.

Capable of standing during entire shift, if needed.

Frequent immersion of hands in water approximately every 5 minutes.

Reading and writing skills are required.

Hazards may include, but are not limited to slipping, chemical splash, burns, strains, and cuts.

Required quick mathematical calculations (addition, subtractions, and multiplication).

Requires audible communication and hearing skills with employees in the kitchen and in the pub.

Requires a professional and clean appearance.

Physical agility and dexterity of both hands.