Assistant Kitchen Manager

Reno, NV, USA|Travel, Onsite

Job Overview

Compensation

Hourly

Range $18.00 - $26.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Paid Time Off

Employee Meals

flexible scheduling

Retirement Plan

Uniform allowance

Training and Development

Job Description

This job opportunity is with a reputable casual dining restaurant that values quality, consistency, and professionalism in its kitchen operations. The establishment is known for providing delicious menu offerings prepared to high standards and served with excellent customer service. As a key component of the hospitality industry, this restaurant prides itself on maintaining strong health and safety practices, delivering exceptional dining experiences, and fostering a collaborative work environment within its culinary team.

The position available is for an Assistant Kitchen Manager, a critical leadership role within the kitchen staff and a direct support to the Kitchen Manager or Executive Chef. This role involves a combination of hands-on cooking, supervising kitchen operations, training new employees, and ensuring that all menu items meet established specifications prior to service. The Assistant Kitchen Manager acts as a role model for professionalism and work ethic, guiding kitchen staff on proper food preparation and safety protocols. The role requires multitasking, the ability to work under pressure, and maintaining high standards of cleanliness and food quality. This is a full-time role, ideal for someone seeking to grow their management skills in a fast-paced casual dining setting while contributing to the overall success of the restaurant.

Job Requirements

Must be able to stand for the entire shift
Must be able to work in an environment with loud background noise
Must be able to lift, push, pull and carry up to 50 pounds
Must be able to stoop, bend, reach, twist, crouch, squat, lift
Must be able to listen and respond to visual and aural cues
Must be able to operate within confined spaces and perform acts of repetitive motion
ServSafe Certification

Job Qualifications

Minimum one year's experience working as a line or lead line cook in a casual dining restaurant

Job Duties

Works on the line and in the kitchen as directed by management
Must be able to always maintain a high standard of professionalism
Preps food for service regarding all health department codes and practices
Ensures that every dish or menu item prepared is up to established standards prior to leaving the kitchen for table service
Must be able to multitask and work in a fast-paced, high-pressure environment
Ensures that food items (both hot and cold) are properly stored, labeled, and rotated
Assists with the inventory of all food and supplies as needed daily and provide staff with guidance regarding prep and pars
Assists with putting food shipments away as needed
Adheres to all departmental, health, and safety standards
Ensures efficient delivery and proper presentation of meals
Stocks and/or directs staff to stock any items that need replenishing daily
Preps bulk items as required according to recipe with product consistency and quality as primary concerns
Maintains cleanliness and personal hygiene in accordance with all state/government agency rules and requirements
Is available to be the first to cover shifts in the event of staff shortages
Assists kitchen staff with duties, including, but not limited to, prep work, dishwashing, stocking, and general upkeep/cleaning of the kitchen area
Trains new employees, focusing on consistency and food quality
Resolves complaints/service deficiencies and ensures the highest levels of customer satisfaction
Maintains proper staffing levels based on business needs
Provides guidance and leadership to the kitchen staff
Communicates to kitchen manager/executive chef any work-related issues that occur during an assigned shift, including employee relations or performance issues, facility, or safety issues
Able to work effectively both in a team setting and as an individual
Keeps strict confidentiality regarding the company, employees, and company operations including, but not limited to, wage and salary information, employee disciplinary actions taken, employee terminations or pending terminations
Must have thorough knowledge of hot can cold food preparation and proper storage
Assists with supervision of multiple employees and delegates workloads in a manner that is fair, consistent, and effective
Ability to travel between properties in the Dayton Area
Other duties as assigned