Assistant Kitchen Manager

Under the direction of the GM and/or Kitchen Manager, the Assistant Kitchen Manager is responsible for the operational excellence of the restaurant. The AKM is responsible for ensuring all company standards for quality, service, cleanliness, consistency, value, and profit are maintained in the kitchen. Job Type Direct Hire Salary: $55k-$60k annually (commensurate with experience) General Duties Runs shifts effectively to ensure quality products, excellent guest service, and restaurant cleanliness. Follows and implements company policies and procedures, holding team members accountable for their actions. Ensures the accurate completion and follow-through of all food safety practices and employment law compliance. Demonstrates positive and effective role modeling for team members as a coach. Routinely monitors and coaches the team on safety best practices. Performs restaurant opening and closing procedures effectively. Performs and understands managerial functions with the POS system. Performs any other miscellaneous job duties as assigned. Supports the development of standard recipes and techniques for food preparation. Ensures proper staffing for maximizing productivity and high standards of quality. Monitors the production of all prep items, ensuring company recipes are followed and quality standards are maintained. Assists in preparing necessary data for applicable parts of the budget; monitors labor costs and actual financial results. Job Knowledge, Skills, and Ability Knowledge of the respective state’s OSHA, food sanitation/safety program, and regulations. Ability to regulate the cost of goods and labor within budget goals. Must be able to manage by example. Develop and organize a plan/execution for succession training. Able to direct and motivate a team. Possess strong communication skills. Able to remember, recite, and promote menu items. Working Hours/Conditions Will be exposed to abnormal temperatures for kitchen cleaning and sanitation. Must be able to work flexible AM/PM shifts, including weekends and holidays. Must be able to work a minimum of 45 hours. Able to transfer to other locations as needed to support company objectives. Physical Demands Constant: Standing and walking. Frequent: Bend, stoop, reach and twist. Ability to lift to 40lbs and move up to 50lbs through a crowded room continuously through the shift. Will be exposed to abnormal temperatures as required by job duties. Ability to operate and clean restaurant equipment. Requirements At least three years of Japanese Restaurant Management. Experience working in a multicultural environment. Bilingual (English/Japanese) is preferred. Results-oriented and bottom-line driven, without compromising service and guest experience. Ability to identify and resolve problems effectively, including only conflict regarding customers and/or employees. Familiarity with restaurant management/POS software. Must have reliable transportation. Ability and willingness to work flexible hours, including weekends and holidays. #J-18808-Ljbffr HiEmployment Staffing Services