Bow Mar - Assistant Kitchen Manager Bow Mar- Hourly

Bow Mar - Assistant Kitchen Manager Bow Mar- Hourly Walters303 Address 5194 South Lowell Boulevard, Littleton, CO, 80123, US Compensation $22.00 - $25.00/hour Schedule Full time Job Type Permanent Highlights Hourly Assistant Kitchen Manager - PT/FT Walter’s303 Pizzeria & Publik House – Bow Mar Always Funky. Always Consistent. Always Leading from the Line. About Us Walter’s303 isn’t just a pizza joint — it’s a high-volume, hospitality-driven operation built on consistency, culture, and team accountability. At our Bow Mar location, we’re looking for an Assistant Kitchen Manager (AKM) who leads from the front, owns the details, and elevates the entire BOH team. This role is for someone who understands that leadership isn’t a title — it’s action. You set the tone, protect the standards, and help build a team where “not my job” doesn’t exist. Position Overview The Assistant Kitchen Manager supports the Kitchen Manager and ownership team in executing all kitchen operations, including food quality, team leadership, inventory control, prep systems, and food safety compliance. You are responsible for ensuring the kitchen runs efficiently, profitably, and consistently while developing the team and maintaining Walter’s303 standards every shift. Key Responsibilities Lead shifts with urgency, accountability, and a team-first mentality Train, coach, and develop BOH team members (Prep, Pizza, Dish) Set expectations and hold the line on performance and standards Foster a positive, respectful, high-energy kitchen culture Step into any position when needed — no ego, no silos Food Quality & Execution Ensure all food meets Walter’s303 standards for quality, consistency, and presentation Oversee pizza production, prep execution, and ticket flow Maintain recipe adherence and portion control Monitor ticket times and kitchen efficiency during peak service Assist with ordering, receiving, and inventory management Maintain proper storage, labeling, and FIFO rotation Control food cost through waste reduction and accurate prep Track and communicate product shortages or variances Enforce all CDPHE food safety regulations and local health codes Maintain active Food Protection Manager Certification (ServSafe or equivalent) Ensure proper temperature logs, sanitation procedures, and cleaning schedules Prepare for and support health inspections Enforce safe food handling, allergen awareness, and cross-contamination prevention Operations & Systems Support scheduling based on sales volume and labor targets Assist in achieving labor percentage and food cost goals Utilize systems (Toast, prep lists, pars) to maintain consistency Communicate effectively with FOH leadership to ensure smooth service What We’re Looking For Core Traits Leader, not a boss — earns respect through action Team-first mentality — jumps in wherever needed Detail-focused — consistency is non-negotiable Calm under pressure — thrives in high-volume service Accountable — owns results, good or bad Experience 2+ years kitchen leadership experience (Shift Lead, Sous Chef, or AKM) High-volume restaurant or pizzeria experience strongly preferred Strong understanding of prep systems, line flow, and kitchen organization Experience with inventory, ordering, and cost controls Certifications & Requirements (Colorado-Aligned) ServSafe Food Protection Manager Certification (required or obtained within 30 days) Knowledge of Colorado food safety regulations (CDPHE standards) Ability to work nights, weekends, and holidays Ability to stand for extended periods and lift 50 lbs Competitive hourly (based on experience) Bonus potential tied to performance (food cost, labor, operations execution) Health benefits (based on eligibility) Employee discounts on food and beverage Growth path to Kitchen Manager and multi-unit leadership A culture built on accountability, development, and being Always Funky What Success Looks Like in This Role Kitchen runs clean, organized, and on time — even during peak volume Food is consistent every shift, regardless of who is on the line Team is trained, motivated, and accountable Food cost and waste are controlled Health inspections are passed confidently and consistently Final Word This is not a clipboard job. This is a lead-from-the-line, earn-your-stripes, build-a-team role. If you’re the type who sees a problem and fixes it, supports your team without being asked, and takes pride in running a tight, high-performing kitchen — you’ll fit right in. Join the Walter’s303 All-Stars and help bring the funk to Bow Mar. #J-18808-Ljbffr