Assistant Kitchen Manager

The Assistant Kitchen Manager is a leadership role at the heart of our kitchen operations. This position is responsible for food quality, kitchen cleanliness, cost management, and the day-to-day development of our kitchen team. We are looking for someone who leads with integrity, communicates with clarity, and takes pride in running a kitchen that reflects our standards. Success in this role comes from being present, being consistent, and genuinely investing in the people and processes around you. FOOD QUALITY & STANDARDS Ensure all food and products are prepared and served in accordance with Mellow Mushroom’s established recipes, portioning, cooking, and presentation standards. Evaluate the quality of raw and cooked food products each shift to confirm that standards are upheld before any item reaches a guest. Monitor and maintain proper food holding and refrigeration temperatures, documenting and resolving any deviations in a timely manner. Establish and enforce consistent food presentation standards across all stations: dish, prep, salads, grill, expo, and pizzas. Prepare and cook food of all types as needed, including during high-volume service periods and special events. FOOD COST & INVENTORY Manage food cost and product usage by ensuring the team follows proper requisition procedures, adheres to standard recipes, and minimizes waste. Assess supply needs and associated costs, placing orders for food, ingredients, and equipment to support efficient kitchen operations. Ensure all products are ordered to established specifications and that incoming deliveries meet expected unit counts and quality standards. Verify deliveries in accordance with the restaurant’s receiving procedures, reviewing both quantity and condition of all received items. Engage with vendor representatives as needed to negotiate pricing and source appropriate supplies. Assist in menu pricing decisions by evaluating food, labor, and overhead costs against recipe requirements. Monitor and enforce sanitation practices to ensure all team members meet applicable health code requirements and internal cleanliness standards on every shift. Develop and maintain cleaning schedules covering kitchen floors, mats, walls, hoods, equipment, and food storage areas. Conduct regular inspections of supplies, equipment, and work areas to verify conformance to established standards. Ensure all kitchen equipment is maintained in clean, safe, and fully operational condition through routine inspection and adherence to the restaurant’s preventative maintenance program. Model a culture of cleanliness and personal accountability, setting the standard that the rest of the team is expected to follow. TEAM LEADERSHIP & ACCOUNTABILITY Supervise and coordinate the activities of all kitchen personnel during assigned shifts, holding team members accountable to their defined responsibilities. Train cooks and kitchen staff on proper preparation, cooking, garnishing, and presentation techniques, verifying comprehension rather than assuming it. Introduce new cooking techniques and equipment to staff through hands‑on demonstration and active involvement in the training process. Build and manage kitchen schedules based on anticipated business volume, balancing labor cost objectives with full positional coverage. Provide comprehensive onboarding for new kitchen employees, covering company policies, department procedures, equipment operation, sanitation standards, first aid, CPR, safe lifting practices, and the handling of hazardous materials. Facilitate ongoing training and skill development for all kitchen staff, proactively identifying gaps and addressing them before they affect performance. Oversee the employee performance review process, ensuring appraisals are completed accurately, fairly, and on schedule. Administer corrective action in response to policy violations in a manner that is prompt, consistent, and equitable across all team members. Participate in all phases of kitchen staffing, including recruiting, interviewing, hiring, performance evaluation, and, when necessary, disciplinary action. OPERATIONS & EXECUTION Establish production schedules and staffing plans that support timely, consistent execution across all kitchen functions. Contribute to planning, budgeting, and purchasing decisions across food operations. Maintain organized, accurate, and timely completion of all required paperwork, including operational forms, reports, and scheduling documentation. Attend all scheduled team meetings and actively contribute to discussions, offering constructive input and solutions. Collaborate with front‑of‑house staff and fellow team members to support guest satisfaction and overall restaurant performance. Provide coverage across kitchen positions as needed to sustain service standards and operational continuity. Assist in planning and coordinating kitchen operations for private events and special occasions when requested. Annual Base Salary Range $40,000-$50,000 Location - River City - FL - 15170 Max Leggett Pkwy #J-18808-Ljbffr