Assistant Kitchen Manager

Blue Plate Restaurant Company Inc•Bloomington, MN

9d•Onsite

About The Position

The Assistant Kitchen Manager (AKM) is responsible for leading by example in all areas, demonstrating enthusiastic dedication, professionalism, and positive leadership. The AKM must organize, energize, develop, and lead a diverse work group, adhering to the company's Mission Statement and Core Values. This role involves running great shifts with great people, fostering strong relationships, hiring and training new team members to company standards, communicating effectively with the team and management, and identifying and correcting behaviors. The AKM also supports Executive Team initiatives, contributes to menu development, ensures adherence to culinary standards, and maintains food quality and sanitary practices, including Serv Safe guidelines. A significant part of the role involves the hiring, training, and development of Back of House (BOH) team members through interviewing, coaching, mentoring, and performance feedback. The AKM is accountable for the store's profitability, understanding financial statements, budgets, inventory, and cost management (prime and controllable costs). They are also responsible for productive scheduling to meet budgeted labor percentages. Additionally, the AKM works with the Chef to maintain the facilities, ensuring cleanliness, proper equipment maintenance, adherence to Health Department standards, and upkeep of both the exterior and interior of the restaurant.

Requirements

College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
Knowledge of computers (MS Office-experience and Google Platform a plus).
Proficient in food planning and preparation, purchasing, sanitation, security, company policies and procedures.
Must have reliable transportation.
Must agree to background check.
Serv Safe Certification recommended.
Active Listening skills.
Reading Comprehension skills.
Speaking skills.
Critical Thinking skills.
Monitoring skills.
Social Perceptiveness skills.

Nice To Haves

Google Platform experience

Responsibilities

Organize, energize, develop, and lead a diverse work group.
Run great shifts using great people and creating relationships.
Hire great people and not compromise standards.
Train and uphold people to company standards.
Communicate to team members clearly and effectively.
Communicate to Chef, GM and fellow managers clearly and effectively.
Identify opportunities and take swift action to correct behavior.
Always look for culinary opportunities and ways to improve.
Understand and support Executive Team initiatives and culinary vision.
Work closely with Kitchen Managers, Executive Chefs, and Culinary Director to keep the menu fresh and relevant.
Hold all team FOH & BOH accountable for adherence to expectations and specifications.
Converse and coach managers and staff daily about food and culinary vision.
Maintain food quality and sanitary practices for food handling & cleanliness.
Uphold all Serv Safe guidelines both FOH & BOH.
Interview and hire using the Blue Plate selection tools.
Work with trainees and trainers to ensure all aspects of the position are reviewed, demonstrated, and validated.
Provide continued training through coaching, mentoring, development plans & support.
Give and solicit consistent and constructive feedback.
Measure and document team members successes and opportunities.
Create and review goals for key hourly staff and BOH team members.
Understand Profit & Loss statement and what impacts it.
Understand the budget and how to impact it.
Comprehend financial reporting platform, specifically all inventory functions.
Maintain product levels without over ordering or running out of products.
Understand costs and how they impact the financial statement (Prime Costs, Controllable Costs).
Write schedules to budgeted labor percentage.
Manage to those numbers daily.
Review opportunities and take action to correct shortcomings.
Maintain standards of cleanliness through daily cleaning company and employee standards.
Perform thoughtful consistent maintenance checks on all equipment.
Possess a base knowledge for the functions of all equipment.
Follow all safety & sanitation standards.
Maintain eye-appealing exterior, ensure back dock is cleaned daily, flowers are watered regularly, snow removal is timely, and garbage/debris is swept continuously.
Keep all employees on task with cleanliness responsibilities throughout their shifts.