Assistant Kitchen Manager/Lead Line Cook

Assistant Kitchen Manager/Lead Line Cook Job Summary:

The Assistant Kitchen Manager/Lead Line Cook is a vital part of the company’s success, by assisting the Kitchen Manager by constant monitoring, coaching, and development of the BOH staff during all hours in the building.

This position multi-tasks between working behind the line, in the prep room, and expo to ensure food is being produced at the highest quality and consistency. The Assistant Kitchen Manager is in charge of delegating tasks so the team can create and maintain an “Environment of Excellence” for our customers, and serve consistently high quality food.

Summary of Key Responsibilities

(Responsibilities and essential job functions include but are not limited to the following)

-Responsible for maintaining kitchen excellence.

-Responsible for upholding prep done on the line, as well as efficiently done downstairs.

-Responsible for ensuring that restaurant staff strictly follows the guidelines of cleanliness, quality, service, and atmosphere.

-Responsible for helping get any call-offs covered, up to and including working when possible to protect the kitchen environment.

-Responsible for food ordering, oversight of preparation, and monitoring of food costs.

-Acts with integrity to promote the culture, values and mission of the restaurant.

-Acts with a “Customer First” mentality to ensure 100% customer satisfaction.

-Maintains a calm demeanor during periods of high volume or unusual events to keep store operating to standard and to set a positive example for the team.

-Ensure proper staffing levels, and proactively hiring to meet BOH needs.

-Responsible for the training, growth and development of BOH staff including prep cooks, line cooks, and dishwashers.

-Responsible for holding the BOH staff accountable to performance, including any corrective actions needing to take place, or positive performance reviews.

-Maintains an inventory of materials used to accurately order product, checks in orders, and suggests strategies to cut kitchen costs.

-Follows up with the team during the shift to ensure the delivery of high quality food.

-Participates in creating new menu items/weekly specials at multiple restaurant locations which have a different food culture, and is an active participant in the decision making about menu substitutions when specific ingredients are unavailable.

-Follows health, safety and sanitation guidelines for all products.

Summary of Experience

-Management experience in a restaurant environment (1 year Required)

-Restaurant experience (3 year preferred)

Knowledge, Skills and Abilities

-Ability to direct the work of others

-Ability to learn quickly

-Proven ability to creatively put construct a menu

-Excellent oral communication skills

-Knowledge of the restaurant environment, as well as culinary trends

-Strong business acumen, with a comprehension of labor costs, food costs, and inventory management

-Strong interpersonal skills

-Ability to work as part of a team

-Ability to time manage

-Excellent organizational skills