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About the Role
The Assistant Kitchen Manager supports the Kitchen Manager by leading the kitchen team, managing operations in their absence, and ensuring food quality and seamless culinary functions.
Responsibilities
- Ensure a high standard of service efficiency, sanitation, training, and safety practices.
- Ensure compliance with operational standards, company policies, and federal/state/local laws.
- Perform all responsibilities of each position in the kitchen.
- Set up stations and cook menu items.
- Manage ticket times, product quality and consistency, and waste prevention.
- Ensure proper plate presentation and adherence to product specifications and recipe guidelines.
- Coordinate and produce events and functions.
- Maintain kitchen cleanliness and proper food storage and disposal.
- Assist with ordering, inventory, and receiving procedures.
- Ensure accurate completion of culinary schedules based on forecasted business volume.
- Assist with labor control and assigning duties.
- Oversee team member development, coaching, discipline, and mentoring.
- Assist in training new team members.
- Maintain a high level of knowledge regarding company products and happenings.
- Investigate and resolve complaints concerning food quality.
- Utilize safety and sanitation practices and report/rectify unsafe conditions.
- Ensure proper security procedures are in place.
- Adhere to all company policies and procedures.
- Perform other duties as assigned.
Requirements
- Minimum of 5 years of experience in varied kitchen positions (food preparation, line cook, fry cook, expediter).
- Minimum of 1 year in a management/supervisor role.
- Excellent leadership skills.
- High familiarity with kitchen equipment, processes, and health and safety guidelines.
- Ability to delegate tasks effectively and assist when needed.
- Ability to motivate employees to work as a team.
- Ability to work well in a fast-paced setting and handle pressure.
- Ability to recommend appropriate solutions.
- Good communication skills for dealing with diverse staff.
- A commitment to achieving company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness.
- Must be able to reach, bend, stoop and frequently lift up to 50 pounds.
- Be able to work in a standing position for long periods of time.
Skills
- Leadership
- Food preparation
- Line cooking
- Expediting
- Supervision
- Kitchen equipment operation
- Health and safety guidelines
- Delegation
- Team motivation
- Communication
- Serve Safe Manager certificate
Experience Level
- Minimum of 5 years in varied kitchen positions
- Minimum of 1 year in a management/supervisor role
Education Level
- Active Serve Safe Manager certificate
About the Company
- PopStroke is an Equal Opportunity Employer
Equal Opportunity
- PopStroke is an Equal Opportunity Employer