Assistant KM

Job Title: Assistant Kitchen Manager

Reporting To: Kitchen Manager

FLSA Status: Exempt

Summary:

The Assistant Kitchen Manager is responsible for assisting the KM for monitoring the overall Back of the House operation. This position is responsible for executing recipes (Prep and Plating) according to company standards. The Asst. KM is responsible for training and coaching the kitchen staff on Food Safety and Sanitation, food preparation, and assembly. This position must contribute to the overall profitability of the restaurant by effectively managing Ordering & Receiving, Waste, Labor Cost, Inventory Control and Food Cost targets.

Job Functions & Responsibilities:

●  Staff Development: Assist the KM for making sure that all new hires and existing BOH staff are fully trained to the company standard and within the time period laid out in the Back of the House material.

●  Labor Management: Assist with staffing and scheduling and ensure proper coverage on all positions (dish, prep, line, expo) on all day parts.

●  Ordering and Receiving: Assist the KM on Ordering, Receiving and properly storing all goods and accounting for the amount and quality of all received products. Receiving procedures are followed, invoices are checked off for quantity and quality.

●  Food Quality & Recipe Compliance: Ensure accurate recipes, Standard Operating Procedures (quality and assurance), and monitoring (quality control) is in place to support food quality and safety. Ensure that LINE Check is conducted twice daily and must be completed by KMOD/Kitchen Shift Lead on Duty. PREP Checks are completed according to our food production standards.

●  Kitchen System Enforcement: Masters and provides training on kitchen systems from food safety and sanitation, food production (prep & line), proper warewashing, store related trash procedures are followed correctly (compost, recycling & landfill).

●  Equipment Maintenance: ensure all kitchen equipment are cleaned, maintained, fully functional and in excellent working condition.

●  Kitchen P & L’s: Monitors and is accountable for food & labor cost budgets versus actual results.

●  Walk-in Cooler Organization: double-check at the end of each shift to ensure that all products have been LABELED, DATED, and ROTATED.

●  The Asst. KM must maintain a flexible work schedule and be able to work a combination of shifts, some days, mid shifts and or night shifts.

●  The Asst. KM will ensure that Line Cooks, Prep, Dish & Expo staff keep their station clean and organized at all times. Clean as you go are in place no matter how busy it is.

●  Shift to Assist: Asst. KM will position themselves during peak times on the Expo to monitor quality, plating presentation and ticket times. Lead and direct all kitchen staff, while shifting to assist.

●  Maintain a calm demeanor and manage issues professionally and according to company standards, setting a positive example.

●  Attend weekly and quarterly operations meetings.

●  Complete other duties as assigned by the Kitchen Manager.

●  The Asst. KM is responsible for the completion of all BOH position checklists for staff (Line, Prep, Dishwasher, & Expo)

Essential Skills & Experience:

● Expert knowledge of the restaurant or organization’s cuisine.

●  Basic culinary skills are required including food preparation, flavor pairings, and other cooking best practices.

●  Current knowledge of trends in the restaurant industry.

●  In-depth knowledge of Federal, State, and Local food handling regulations.

●  Comfortable training, directing, and supervising kitchen staff.

●  Exceptional leadership skills, including motivation and goal-setting.

●  Excellent communication and interpersonal skills.

●  Highly effective time management and organization.

Expected Results & Performance:

●  Maintain established BOH Labor & Food cost target

●  Maintain kitchen staff retention at 90% or better

●  Maintain an online review score of 4.5 or better

●  Maintain a Health Department Sanitation score of 95% or better

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

●  The noise level in the work environment is moderate

●  Kitchen work environment entails a fast-paced production of detailed recipes for extended periods of time

●  Work environment involves minimal exposure to physical risks, such as operating dangerous equipment or working with chemicals

●  Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and or loud noises

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the job, the employee is required to:

●  Works requires the following motion: bending, twisting, squatting, and reaching

●  Regularly talk or hear 10 hours a day or more

●  Must be able to work standing and walking for extended periods of time

●  Regularly communicate in a positive and effective way with staff

●  The employee is regularly required to communicate with others and exchange accurate information

●  Operate a computer and other office productivity tools

●  Must have the stamina to work 50 to 60 hours per week

●  Use hands to finger, handle, or feel, and reach with hands and arms in any directions

●  Occasionally climb stairs and or take the elevator

●  Occasionally lift and or move up to 50 pounds