JOB SUMMARY:

The Assistant Manager is responsible for the day-to-day operations, ensuring high-quality food preparation, efficient service, and adherence to food safety standards. This role requires a strong understanding of kitchen dynamics, excellent leadership skills, and the ability to maintain a positive and productive work environment. The Assistant Manager will oversee staff, manage inventory, and contribute to menu development, all while upholding the restaurant’s commitment to customer satisfaction and operational excellence.

QUALIFICATIONS:

• Proven experience (2 years) as a Manager, Supervisor, or similar role in a restaurant setting
• In-depth knowledge of food preparation techniques, cooking methods, and kitchen equipment
• Solid understanding of food safety principles and practices
• Strong leadership, communication, and interpersonal skills
• Ability to work effectively in a fast-paced environment and manage multiple tasks simultaneously
• Excellent problem-solving and decision-making abilities
• Flexibility to work various shifts, including evenings, weekends, and holidays
• Basic computer skills for inventory management and scheduling

PHYSICAL REQUIREMENTS:

• Ability to stand for extended periods and lift up to 50 pounds
• Manual dexterity and coordination to operate kitchen equipment

EDUCATION:

• High school diploma or equivalent required
• New York City Department of Health Food Handler’s Certificate required
• Culinary degree or certificate is a plus
  Job Types: Full-time, Contract
  Pay: $23.00 - $26.00 per hour

Benefits:

• Employee discount
• Paid training

Application Question(s):

• What days and hours are you available to work? Please be specific

Language:

• English (Required)

License/Certification:

• NYC DOH Food Handler’s Certificate (Required)

Ability to Commute:

• New York, NY 10012 (Required)

Work Location: In perso

• Kitchen Operations:
• Oversee and participate in all aspects of food preparation, including prepping, cooking, assembly, and presentation, ensuring consistency and quality
• Manage kitchen flow during peak hours to ensure timely service and maintain customer satisfaction
• Ensure all food items are prepared according to recipes, portion sizes, and quality standards
• Monitor food inventory, place orders, and minimize waste through proper handling and storage
• Conduct regular quality and safety checks on ingredients and finished products
• Maintain a clean and organized kitchen environment, adhering to company and NYC DOH regulations
• Team Leadership & Training:
• Train new kitchen staff on food preparation techniques, kitchen procedures, and safety protocols
• Supervise and motivate kitchen staff, fostering a positive and collaborative team atmosphere
• Delegate tasks effectively and ensure all team members understand their responsibilities
• Provide ongoing coaching and feedback to improve staff performance
• Assist in scheduling kitchen staff to ensure adequate coverage
• Inventory & Cost Control:
• Monitor food costs and actively work to reduce waste and optimize inventory levels
• Conduct regular inventory counts and reconcile with sales data
• Identify opportunities for cost savings without compromising quality or availability of ingredients
• Food Safety & Compliance:
• Ensure strict adherence to company and NYC DOH regulatory guidelines
• Implement and maintain proper food handling, storage, and temperature control procedures
• Maintenance & Equipment:
• Perform routine checks on kitchen equipment and report any malfunctions or maintenance needs
• Ensure all kitchen equipment is cleaned and maintained properly
• Customer Service:
• Address customer feedback related to food quality or preparation in a professional and timely manner
• Collaborate with front-of-house staff to ensure a seamless dining experience