Daybreak - Assistant Kitchen Manager

Job Description

Job Description

Job Summary: 

The Assistant Kitchen Manager is responsible for all aspects of kitchen operations including, but not limited to, quality control, profitability, kitchen personnel management and scheduling, kitchen area cleanliness and compliance with food safety standards, equipment maintenance, ordering, product control and security, and inventory management for the entertainment venue. In addition, coordinates and executes all parties and banquets.

Primary Duties:

The Assistant Kitchen Manager is a multi-disciplinary position. You’ll be expected to:

Protect the moral, legal, and financial assets and wellbeing of the company.

Exemplify the company values of Stewardship, Integrity, Hard Work, and Service

Strive to achieve the company’s mission of Enriching Lives and the company’s vision of being the best place in town to work and do business.

Manage and lead each shift to ensure maximum Guest satisfaction and profitability.  

Oversee daily production facilities and team member productivity.

Manage quality control and food safety standards.

Manage cost control systems using cost control tools.

Resolve operational and P&L problems and implement corrective actions.

Performs cooking, prepping and other kitchen duties as needed during slow periods and staff shortages.

Ensure food quality and recipe adherence.

Ensure all food safety standards are in compliance.

Maintain all aspects of product ordering, receiving, rotation, inventory and cost control systems are in practice.

Manage all P&L line items related to kitchen operations.

Act as liaison between venue and contracted vendors.

Participate in management meetings and communicate to management on kitchen operations.

Provide timely and systematic feedback on contracted vendor's service execution.

Coordinate and execute all menus for parties and banquets. 

Administer all kitchen team member hiring, training, development, scheduling, performance reviews, progressive discipline and discharge.

Manage breaks to avoid break penalties.

Ensure a harassment-free work environment.

All other tasks as assigned.

Qualifications:

Minimum of three years Kitchen Management experience with a high variety menu in a full service, casual dining and high-volume environment.

Experience in a guest-service related field preferred.

Must also have basic computer skills in Word and Excel.

Requirements:

High levels of stress will be associated with this position.

Long hours standing.

Must be able to communicate in English.

Must be able to resolve guest service issues including refunds, exchanges, and complimentary admission.

Must have the ability to turn a negative situation into a positive one and calm dissatisfied patrons.

Must be able to speak, read and hear English.

Must have close and distant vision.

Must be able to identify and distinguish colors.

Frequent walking, standing and moving between tight spaces.

Will walk for extended periods of time, possibly for extended distances.

Frequently lifts/carries up to 25 lbs.

Occasionally lifts/carries up to 50 lbs.

Will work near moving machinery and / or mechanical parts.

May work near toxic / caustic chemicals and with fumes or airborne particles. 

Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.

Able to reach hands and arms in any direction and kneel and stoop repeatedly.