Assistant Kitchen Manager

Port St Lucie, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $55,000.00 - $60,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Life insurance

flexible schedule

Job Description

PopStroke is a dynamic and founder-led brand driven by a philosophy that energy fuels results and culture drives momentum. As an innovator in the experiential entertainment and dining industry, PopStroke is not just about operating venues; it is about creating unique, memorable experiences that combine great food, lively atmospheres, and engaging activities. This unique blend has positioned PopStroke as a leader in its market, dedicated to fostering an inclusive culture where every team member can unleash their full potential. The company values bold ideas, continuous growth, and an environment where support, challenge, and trust allow individuals to rise to their best selves. Collaboration and ownership are at the heart of PopStroke's operations, with a commitment to problem-solving and making a tangible difference on a daily basis. The team embraces a hands-on approach and never loses sight of fun, making PopStroke not just a place to work but a vibrant community to be part of. This dedication is wrapped up in what they call "The PopStroke Way," a guiding mindset centered on passion, teamwork, and innovation.

At PopStroke, core values such as making work fun, bringing energy, rolling up sleeves to jump in and tackle challenges, owning responsibilities with pride, and constantly seeking improvement define the work culture. These values ensure a positive, supportive, and growth-oriented working environment that inspires employees to deliver extraordinary guest experiences consistently.

The Assistant Kitchen Manager role at PopStroke is an exciting leadership opportunity at the intersection of culinary excellence and team development within this innovative brand. Reporting directly to the Kitchen Manager, the Assistant Kitchen Manager plays a vital role in supporting kitchen operations and leading the culinary team to execute the company's high standards. This position requires an individual who can juggle the demands of managing food quality, operational efficiency, and staff leadership simultaneously. The Assistant Kitchen Manager is responsible for maintaining seamless kitchen functions, upholding sanitation and safety practices, and ensuring that every dish meets the quality and presentation standards that PopStroke guests expect. This role also involves hands-on cooking, station setup, and coordination with event teams to deliver exceptional culinary experiences in a fast-paced environment.

In addition to managing day-to-day kitchen operations, this leadership position emphasizes team mentorship, coaching, and development. The Assistant Kitchen Manager helps train new staff, enforce company policies, and foster a positive working environment that aligns with PopStroke's values. They are also involved in inventory management, ordering supplies, controlling waste, and optimizing labor schedules to enhance the operational bottom line. With a reported pay range of $55,000 to $60,000 per year, located in Port Saint Lucie, this role offers a competitive compensation package within a forward-thinking company that values innovation, growth, and teamwork. This comprehensive leadership opportunity is ideal for someone passionate about culinary arts and team leadership, seeking to grow with a company that prioritizes culture, fun, and continuous improvement at every level.

Job Requirements

High school diploma or equivalent
Minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter
At least 1 year experience in a management or supervisory role
Valid Serve Safe Manager certificate
Ability to work flexible hours including nights, weekends, and holidays
Physical ability to stand for extended periods, lift up to 50 pounds, bend, and stoop regularly
Strong leadership and team management skills
Excellent communication and problem-solving abilities
Knowledge of health, safety, and sanitation regulations and best practices
Commitment to uphold company standards and values

Job Qualifications

Minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter with a minimum of 1 year in a management/supervisor role
Excellent leadership skills
High familiarity with kitchen equipment, processes, and health and safety guidelines
Able to delegate tasks effectively and assist when needed
Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards
Ability to work well in a fast-paced setting and handle the pressures of simultaneously coordinating a wide range of activities, ability to recommend appropriate solutions
Must possess good communication skills for dealing with diverse staff
Active Serve Safe Manager certificate
A commitment to achieving company objectives in sales, service, quality, the appearance of facility, sanitation, and cleanliness
Pleasant, polite manner and a neat and clean appearance
Must be able to reach, bend, stoop and frequently lift up to 50 pounds
Be able to work in a standing position for long periods of time

Job Duties

Ensure a high standard of service efficiency, sanitation, and training and safety practices
Ensure compliance with and adhere to operational standards, company policies, federal/state/local laws, and ordinances
Ability to perform all responsibilities of each position in the kitchen
Set up stations and cook menu items in cooperation with the kitchen team
Responsible for appropriate ticket times, quality and consistency of products, and waste prevention
ensure the highest quality product reaches our guests and meets specifications
Ensure proper plate presentation and adherence to product specifications and recipe guidelines
Assist with coordinating and production of events and functions
Ensure that the kitchen is properly cleaned on a regular schedule, food is stored or disposed of properly
is responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas
Assist with ordering procedures to maintain appropriate par levels of all kitchen products & supplies
Assist with inventories and receiving
Ensure accurate completion of culinary schedules in accordance with forecasted business volume
Assist Kitchen Manager with labor control and assigning duties to team members
Accountable for the development, coaching, discipline, and mentoring of team members
Assist in training new team members
Maintain a high level of knowledge regarding the company’s products and happenings
Investigate and resolve complaints concerning food quality
Understand and utilize all safety and sanitation practices
immediately rectify and/or report any unsafe working conditions, accidents, operational needs, and equipment or aspects of the kitchen in need of repair
Ensure that proper security procedures are in place to protect employees, guests, and company assets
Ensure a safe working environment to reduce the risk of injury and accidents
Adhere to all company policies and procedures as established in the Employee Handbook
Perform other duties and tasks as assigned or determined by the General Manager and moves with a sense of urgency