Assistant Food Truck Manager

Assistant Food Truck Manager 

Department : Food Truck & Catering 

Reports To : General Manager

Position Type: Full-Time (30+ hours/week average)

Compensation : $22 - $26/hour + Tips (starting wage $22-$24/hour)

Position Overview

As the Assistant Food Truck Manager, you are a working leader who thrives in a fast-paced kitchen environment. Reporting directly to the General Manager. In addition to your daily cooking duties, you are responsible for the creative and administrative side of the food truck such as developing menus, costing ingredients, organizing digital processes, and maintaining the physical trailer. 

Key Responsibilities & Essential Duties

1. Hands-On Cooking & Service Execution

• Live Service: Prep, cook, and expedite orders on the food truck line during operational hours, ensuring high food quality and reasonable ticket times.

• Event Execution: Oversee the setup, cooking, and breakdown for on-site services, catering packages, and on-site or off-site community events.

• Shift Leadership: Guide and support food truck team members during service, keeping the team motivated, efficient, and on task.

• Training: Provide direct training for new team members in food preparation and trailer operations.

• Customer Engagement: Serve as a friendly, professional face of SLBC’s food program, chatting with customers and gathering feedback from the window.

2. Menu Development, Costing & Ordering

• Menu Creation: Develop creative, approachable, and seasonal menu items for the food trailer, special events, and catering.

• Food Costing: Perform food costing on all menu items to ensure proper pricing, healthy margins, and minimal food waste.

• Inventory & Ordering: Handle routine food ordering, source quality ingredients, and manage vendor deliveries.

• Budget Alignment: Monitor sales trends and track department costs (specifically food, utilities, and equipment costs) to meet financial goals. Advise HR and management on labor needs.

3. Trailer Maintenance & Cleaning

• Water Management: Empty the grey water tanks and refill the clean water tank 1–2 times per week (or as needed based on volume).

• Cleaning: Empty, boil out, and clean the fryer once a week. Scrub hood vents once a week.

• Health & Safety: Ensure the truck is clean and in strict compliance with local health department codes, food safety regulations, and sanitation standards.

• Schedule daily dishwashing, food prep, and other necessary commissary kitchen reservation time slots at our commissary 4 weeks out at a time

4. Organization and Communication

• SOPs & Checklists: Create, organize, and maintain all Food Truck digital files, including standard operating procedures (SOPs), recipe cards, prep lists, and opening/closing checklists.

• Commissary organization: Keep the dry and cold storage at the commissary and brewery organized and clean.

• Event Planning & Execution: Coordinate and execute all food operations at the Brewery for catering/community events.

• Cross-Team Communication: Work with the Operations, Taproom and Marketing teams to communicate menu changes, event details, and promotional needs.

Qualifications & Requirements

• Experience: 2+ years of experience as a lead line cook, food truck cook, or kitchen supervisor.

• Culinary & Admin Skills: Experience with recipe development, food costing, ordering, and basic digital organization (using spreadsheets or Google Drive for SOPs).

• Certifications: Valid Food Handler’s Card / ServSafe Manager Certification required (or ability to obtain). Valid Driver’s License with a clean driving record required.

• Maintenance Savvy: Comfortable rolling up your sleeves for physical trailer maintenance, including handling grey water, propane, cleaning fryers, and scrubbing hoods.

• Physical Requirements: Ability to stand/walk for extended periods (8+ hours), lift up to 50 lbs unassisted, bend, reach, and work in warm, compact, or outdoor environments.

• Flexibility: Ability to work a flexible schedule, including evenings, weekends, and holidays to support peak service times and events.

• Attitude: Passionate about local food and craft beer, with a positive, pitch-in mentality.

Perks & Benefits

• Competitive Compensation: $22 - $26/hour + Tips (starting wage $22-$24/hour) 

• Overtime Potential: Opportunities for overtime and double-overtime pay during peak seasons and large events.

• Craft Beer Perks: Free off-the-clock draft beer, plus discounts on beer-to-go, merchandise, and food.

• Paid Time Off (PTO): Accrue 10 days (80 hours) of PTO annually (upon management approval).

• Work-Life Balance: Guaranteed 2 consecutive days off per week.

• Health Benefits: Employer-partially paid Health Insurance coverage for the employee (dependents may participate at employee’s expense).

• Retirement: Opportunity to participate in the company 401(k) program.

• Tahoe Lifestyle: Live, work, and play in South Lake Tahoe, enjoying world-class outdoor recreation right in your backyard.