Assistant Kitchen Manager

Air Margaritaville-MIA•Miami, FL

8d•Onsite

About The Position

The Assistant Kitchen Manager supervises line and production cooks and stewards, ensuring positive performance that adheres to budget and meets standards. This role involves performing all responsibilities of kitchen positions, providing instructions and receiving feedback in Spanish, and conducting proper ordering procedures to maintain appropriate par levels. The position ensures a high standard of service efficiency, sanitation, training, and safety practices. Key duties include performing daily inventory walk-throughs, conducting staff meetings, assisting the Kitchen Manager with labor control, assigning duties, and timely delivery of staff evaluations. The role is accountable for the development, coaching, discipline, and mentoring of staff members, ensuring accurate completion of culinary staff schedules based on forecasted business volume, and anticipating employment needs. Additionally, the Assistant Kitchen Manager assists with coordinating catering/banquet functions, ensures proper plate presentation and adherence to product specifications and recipe guidelines, and is responsible for product quality, consistency, and waste prevention. They also assist in training new staff members, notify of low inventory, and ensure the highest quality product reaches guests. The role requires the ability to calculate COGS, troubleshoot cost reporting discrepancies, forecast labor costs, and maintain a high level of knowledge regarding company products and happenings, communicating properly with guests and establishing rapport. Other duties include utilizing safety and sanitation practices, understanding company policies, and being prepared for venue operations during emergencies.

Requirements

Three to five years’ experience working in a supervisory capacity required.
Good written and verbal communication skills.
Ability to interact professionally with other departments and outside contacts.
Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
Good judgment and decision making abilities.
Experience in a high volume environment required.
Ability to supervise multiple levels of culinary workers.
High school degree or GED required.
Associate’s degree (AA) or equivalent from two-year College or technical school preferred.
ACF certification or appropriate program or equivalent required.
Certified Professional Food Manager Certification required.
Health permit/food safety and Alcohol Awareness. Staff Member is required to obtain cards individual and provide proof of possession prior to first day of employment subject to local laws.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to effectively present information and respond to questions from groups of managers, clients, and guests.
Expressing or exchanging ideas or instructions by the spoken word.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Nice To Haves

Occasional travel for training purposes.

Responsibilities

Ability to perform all responsibilities of each position in the kitchen.
Must be able to provide instructions and receive feedback in Spanish.
Conducts proper ordering procedures to maintain appropriate par levels of all kitchen related products.
Ensures a high standard of service efficiency, sanitation, training and safety practices.
Performs a daily walk-through of inventory to determine daily production.
Conducts meetings with staff at regular intervals.
Assists Kitchen Manager with labor control and assigning duties to supervisors and Staff Members and timely delivery of Staff Member evaluations.
Accountable for the development, coaching, discipline, and mentoring of Staff Members.
Ensures accurate completion of culinary Staff Member schedules in accordance with forecasted business volume.
Anticipates and recommends employment needs.
Assists Kitchen Manager with coordinating catering/banquet functions with the appropriate Department Head.
Ensures proper plate presentation and adherence to product specifications and recipe guidelines.
Responsible for quality and consistency of products and waste prevention.
Assists in training new Staff Members within their department.
Notifies appropriate Department Head of low inventory and recommends new inventory.
Ensures the highest quality product reaches our guest and meets specifications.
Ensures that all productivity and quality standards are maintained.
Ability to calculate COGS and troubleshoot discrepancies in cost reporting.
Ability to forecast Labor Cost based on historical data and trends.
Maintains high-level of knowledge regarding the company’s products and happenings and communicates properly to guests; establishes rapport with all guests through name recognition.
Performs other duties and tasks as assigned or determined by Department Heads and moves with a sense of urgency.
Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents.
During state or national emergency situations, managers are responsible for the continued operations of the venue.
Adheres to all company policies and procedures as established in the Staff Member Handbook.