QUALIFICATIONS:

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line, broiler, saut’ pastry cook, and expediter.
• At least 2 years experience in a lead chef role.
• Must be Serv-Safe certified.
• Must be able to communicate clearly with managers, kitchen, banquet, and FOH staff and guests.
• Work a minimum of 40 hours per week.
• Experience in managing a team, while identifying and developing employees for future leadership roles.
• Some experience in facilitating and effectively executing training of kitchen staff.
• Understanding of managing inventory, costs of goods, and overall control of financials
• Ability to workdays, evenings, weekends, and holidays.

CULINARY EXPERIENCE/FOOD PREPARATION:

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards. Demonstrate excellence in culinary innovation in both food preparation and presentation.
• Assist the Kitchen Manager in establishing portion sizes and preparing standard recipe cards for any menu items and specials.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Check and maintain proper food holding and refrigeration temperature control points.
• Comply with nutrition and sanitation regulations.
• Ensure proper equipment operation/maintenance and always ensure proper safety and sanitation in the kitchen.
• Assist with forecasting all food consumption for restaurant and banquet events, purchase orders, scheduling, and staffing needs.
• Establish and standardize presentation techniques and quality standards.

JOB PURPOSE:

This position requires a skilled culinary professional with the ability to maintain our high standards of quality and guest satisfaction. The position provides an opportunity to grow and advance while enjoying a friendly and enjoyable work environment.
The Assistant Kitchen Manager is responsible for assisting the Kitchen Manager in all kitchen functions including food purchasing, preparation, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control, sanitation, and cleanliness. One must be willing to collaborate and train others in a solid team environment alongside the Kitchen Manager.