Assistant Kitchen Manager (Yardhouse)
Job Title: Assistant Kitchen Manager
Department: Operations
Location: Airports
Reports To: Kitchen Manager
Status: Exempt
Broad Functions:
Assist the Kitchen Manager in overseeing and coordinating the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, associate retention, guest service and satisfaction, food quality, Safety Program, Union Agreements compliance (for CBA locations) cleanliness and sanitation in the kitchen. Ensure proper training and supervision of all personnel, to deliver prompt, food quality that complies with Food standards and company (and Brands) policies and procedures. This position will be mainly, but not exclusively, responsible for BOH Operations.
Main Duties and Responsibilities:
1. Responsible that all food is properly prepared and to the standards set by the restaurant and brand standards, following duties and responsibilities.
2. Responsible that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance program.
3. Check staff punctuality and attendance, reports non-compliance.
4. Supervise and coordinate assigned shift. Conduct pre-shifts meetings.
5. Provide advice and suggestions to other managers and supervisors as needed.
6. Make employment and termination recommendations consistent with company guidelines for approval or review by the Kitchen Manager, Concept Manager, General Manager and HR Manager, as applicable.
7. Assist the Kitchen Manager in preparing all required paperwork, including forms, reports and schedules in an organized and timely manner, considering Company (and CBA’s) guidelines.
8. Drives Areas USA’s Guest Program to exceed standards and guidelines.
9. Have a continuous presence in the Concept, but especially during peak hours.
10. Makes sure to maintain food quality standards served to guests.
11. Ensures that all products are ordered per predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
12. Controls food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
13. Makes sure the kitchen and the surrounding areas are kept clean and sanitized, training in sanitation and cleanliness practices, in accordance with all federal, state, county and local regulations that pertain to health, safety and labor requirements of the restaurant, associates and guests.
14. Perform inventories according to guidelines.
15. Responsible for overseeing the kitchen inventory. Must make sure that the proper levels of inventory are maintained and stocked while minimizing waste.
16. Assists the Kitchen Manager plan, organize, direct, coordinate, coaching, delegating responsibility to the staff which ensures the goals and objectives of the kitchen are met daily.
17. Knowledge and experience in employee relations issues including conflict in the workplace and investigations in partnership with the People, Talent and Culture Department
18. Assists the KM in providing orientation of restaurant rules, policies and procedures and helps in the training of new kitchen associates.
19. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.
20. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
21. Checks and maintains proper food holding and refrigeration temperature control points.
Skills and Qualifications:
1. Culinary Studies preferred or minimum of High School diploma or its equivalent or an equivalent combination of education and experience accepted.
2. At least 2 years’ experience as Assistant Kitchen Manager or Sous Chef in the restaurant industry, preferably in dining.
3. General knowledge of commercial kitchen operations required.
4. FOH experience a plus
5. Excellent basic math and computer skills.
6. Leadership and communication skills.
7. Ability to provide training to staff
Benefits:
We offer full-time eligible employees affordable medical insurance, dental and vision benefits, along with a variety of voluntary insurance options. Our benefits package includes company-sponsored life insurance, a free employee assistance program, competitive paid time off, company holidays, and a 401k retirement plan with company match. Plus, enjoy access to discount programs for travel and entertainment and a location meal program.
EEOC Statement:
We are an equal opportunity employer committed to building a diverse team and fostering an inclusive environment where employees feel empowered to bring their authentic selves to work. We welcome applications from all qualified candidates regardless of race, color, religion, gender identity, sexual orientation, national origin, age, disability status, or veteran status.
Physical Demands:
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the associate is regularly required to stand for long periods of time, use hands and fingers, communicate verbally, and hear. The associate is frequently required to reach with hands and arms, climb, balance, taste, and smell. The associate is also occasionally required to walk, stoop, kneel, crouch, crawl, and either lift or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus.