Assistant Kitchen Manager reports to the Executive Chef or General Manager Executive Chef reports to the General Manager
Hours/Week: 50+
Benefits:
- Medical Insurance
- Voluntary Dental and Vision Insurance
- Life Insurance
- Holidays
- Sick Leave
- Vacation
- Meal Allowance
Job Description
An Executive Chef and an Assistant Kitchen Manager share primarily the same responsibilities of day to day operations with a focus on the quality and freshness of the food being served to guests. The Executive Chef is ultimately held responsible for the kitchen operations and financials. Work Context
Requires:
Using hands to handle, control, or feel objects, tools or controls Standing or walking for long periods of time (8-10 hours) Lifting/carrying up to 30-50 pounds Repetitive movement Contact with others (face to face or by telephone) Face to face discussions with individuals or teams Conflict resolution Exposure to sounds or noise levels that are distracting or uncomfortable Making decisions that impact the results of co-workers or guests or the company Repeating the same physical activities or mental activities over and over Exposure to minor burns, cuts Work with others in a group or team, coordinating or leading others in accomplishing work activities Making decisions that affect other people, the financial resources, and/or the image and reputation of the organization, Responsibility for work outcomes and results, Includes responsibility for the health and safety of others Job tasks are performed in close physical proximity to other people Working indoors in environmentally controlled conditions Wearing common protective or safety equipment
Tasks
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facilities. Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Investigate and resolve complaints regarding food quality, or service Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted. Maintain food and equipment inventories, and keep inventory records. Schedule staff hours and assign duties. Establish standards for personnel performance and customer service. Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary. Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs. Keep records required by government agencies regarding sanitation, and food subsidies when appropriate. Test cooked food by tasting and smelling it to ensure palatability and flavor conformity. Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities. Order and purchase equipment and supplies. Review work procedures and operational problems to determine ways to improve service, performance, or safety. Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs. Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control. Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable. Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
Work Activities Developing Objectives and Strategies Inspecting Equipment, Structures, or Material Guiding, Directing, and Motivating Subordinates Training and Teaching Others Evaluating Information to Determine Compliance with Standards Judging the Qualities of Things, Services, or People Organizing, Planning, and Prioritizing Work Staffing Organizational Units Establishing and Maintaining Interpersonal Relationships Provide Consultation and Advice to Others Documenting/Recording Information Performing General Physical Activities Thinking Creatively Communicating with Supervisors, Peers, or Subordinates Communicating with Persons Outside Organization Updating and Using Relevant Knowledge Identifying Objects, Actions, and Events Performing Administrative Activities Monitor Processes, Materials, or Surroundings Analyzing Data or Information Making Decisions and Solving Problems Resolving Conflicts and Negotiating with Others Scheduling Work and Activities Estimating the Quantifiable Characteristics of Products, Events, or Information Monitoring and Controlling Resources Coordinating the Work and Activities of Others Performing for or Working Directly with the Public Interview job applicants Plan menus and daily specials (costed) Hire, discharge, transfer, or promote workers Orient new employees Determine reasonable prices Examine expenditures to ensure activities are within budget Assign work to staff or employees Purchase food or beverages Schedule employee work hours Understand government health, hotel or food service regulations Resolve personnel problems or grievances Provide customer service Coordinate banquets, meetings or related events Manage finances for institutional food service Direct and coordinate food or beverage preparation Conduct or attend staff meetings Monitor operational budget Use knowledge of food handling rules Use government regulations Follow nutritional practices Plan meal presentations Use facility management techniques Determine the quality of food or beverages Analyze menus Analyze recipes Maintain records, reports, or files Prepare safety reports Oversee execution of organizational or program policies Develop nutritional or food programs Evaluate performance of employees or contract personnel Monitor lodging or dining facility operations to ensure regulation Identify training needs Plan for entertainment or dining activities Use health or sanitation standards
Qualifications Skills/Basic Skills Active Learning and Learning Judgment and Decision Making Critical Thinking Mathematics Monitoring Speaking Writing
Social Skills Coordination Instructing Negotiation Persuasion Service Orientation Social Perceptiveness
Resource Management Skills Management of Financial Resources Management of Material Resources Management of Personnel Resources Time Management
Desktop Computer Skills Spreadsheets Presentations Internet Navigation Word Processing
Knowledge Required:
Administration and Management Customer and Personal Service English Language
Preferred:
Education and Training Food Production
Technology Point of sale POS software Back Office Computer