Assistant Kitchen Manager at Puckett's in Franklin

Puckett's Grocery & Restaurant is hiring a qualified Assistant Kitchen Manager to join our team in Franklin, TN. We are looking for a leader with a hands‑on and positive leadership approach as we continue to grow and build in this high energy market. Puckett's is a part of the A. Marshall Hospitality family of restaurants which also includes 7 other Puckett's Grocery & Restaurant locations, Deacon's New South, and Scout's Pub. We take great pride in what we do and are looking for a talented Assistant Kitchen Manager to help lead our amazing team!

POSITION INFORMATION

Position: Assistant Kitchen Manager Location: 120 4th Avenue South Franklin TN 37064 Start Date: As Soon as Available Status: Full‑time / Exempt and at‑will Hours: Vary - Days, Evenings, Weekends

JOB SUMMARY

The Assistant Kitchen Manager is responsible for all kitchen functions including assisting with food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, and training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.

BENEFITS PACKAGE

Semi‑annual bonus opportunity based on a percentage of base salary is available after 6 continuous months with the company. Locations can earn partial, full, or up to 120% of their bonus potential with our accelerators. This position is eligible for 6% of base salary. Two weeks paid vacation per fiscal year, available after 6 continuous months with the company. Annual Incentive Trip – we set stretch goals annually for each location, and for the locations that meet those goals we take them on a five day mostly paid trip to celebrate. We have been to places like Cabo San Lucas, Telluride, CO, and on a cruise! You must be with the company for 10 months to be eligible. Eligibility to participate in the company's employee health benefits program which includes Medical , Dental and Vision Insurance stated 60 days after hire, plus the first of the month. Short‑Term Disability Insurance, which includes Paid Maternity Leave. 50% discount for you and your immediate family at your restaurant of employment for in‑house food and non‑alcoholic beverages. 50% discount at any of our affiliated restaurants for in‑house food and non‑alcoholic beverages and apparel. Discounted rates available for catering services for all of our affiliated restaurants.

ESSENTIAL RESPONSIBILITIES

PRIMARY

Promote, work, and act in a manner consistent with the mission of A. Marshall Hospitality: "To make every person we interact with feel like family and to make every guest a fan." Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items. Supervise or coordinate activities of cooks or workers engaged in food preparation. Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants.

QUALITY & SERVICE

Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quality of raw or cooked food products to ensure that standards are met. Check and maintain proper food holding and refrigeration temperature control points. Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.

OPERATIONS

Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Order or requisition food, equipment, or other supplies needed to ensure efficient operation. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition. Ensure that deliveries are performed in accordance with the restaurant's receiving policies and procedures. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Check the quantity and quality of received products. Determine how food should be presented and create decorative food displays. Meet with sales representatives to negotiate prices or order supplies.

FINANCIAL

Coordinate planning, budgeting, or purchasing for all the food operations. Estimate amounts and costs of required supplies, such as food and ingredients. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

TEAM MANAGEMENT

Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures. Provide orientation of company and department rules, policies and procedures to new kitchen employees. Oversee the continuous coaching, teaching, and training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first‑aid, CPR, proper lifting and carrying techniques, and handling hazardous materials. Demonstrate new cooking techniques or equipment to staff.

ESSENTIAL

TOOLS

&

TECHNOLOGY

REQUIREMENTS TOOLS Blast Freezers and Chillers Carbonated Beverage Dispenser Commercial Use Machines & Tools: blenders, choppers, cubers, dicers, graters, grinders, peelers, processors, and/or slicers, broilers, deep fryers, griddles, grills, heat lamps, high pressure steamers, microwave ovens, ovens, pizza ovens, ranges, rice cookers, rotisseries, smokers, steamers, toasters, waffle irons coffee grinders coffee or iced tea makers cotton candy machines or accessories Cutlery Dishwashers dough machines food warmers Juicers measuring cups Mixers pasta machines rolling pins Scales Woks Domestic Tools: apple corer, double boilers, garnishing tools, kitchen or food thermometers, kitchen tongs, knife sharpener, Mandolin, melon or butter baller, Sifter, strainers or colanders, trash compactors, vegetable brush, whipped cream maker Ice Dispensers Ice Shave Machines or Accessories Fire extinguishers Non‑Carbonated Beverage Dispenser TECHNOLOGY Cash Register Aloha Point of Sale System R365: Restaurant Management Platform Google for Business: Google Email, Google Drive, and Google Calendar Word Processing Software: Microsoft Word or Google Docs Spreadsheet Software: Microsoft Excel or Google Sheets

ESSENTIAL QUALIFICATIONS

Be 21 years of age or older. Have reliable transportation to and from work. Must pass the federally mandated E‑verify process. At least 2 years' experience in a lead kitchen role in a full‑service restaurant. 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 (up to 9 hours). Must be self‑disciplined, take initiative, and have excellent communication and leadership skills with a focus on treating the entire team with dignity and respect. Must have a pleasant, polite manner and a neat and clean appearance. Able to communicate clearly and effectively with managers, kitchen and dining room personnel and guests.

ESSENTIAL COMPETENCIES

Excellent communication skills for dealing with diverse staff. Self‑discipline, initiative, leadership ability and outgoing. Pleasant, polite manner and a neat and clean appearance. Multi‑tasking and problem‑solving: Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.

EEO STATEMENT

A. Marshall Hospitality is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, gender (includes pregnancy or related medical conditions), genetic information, marital status, national origin, disability or handicap, veteran status, or any other protected characteristics in accordance with applicable federal, state, and local laws. We are drug‑free, provide reasonable accommodations where requested and available and participate in the Federal E‑Verify process. #J-18808-Ljbffr A. Marshall Hospitality