Assistant Kitchen Manager- Cane Rosso White Rock

PILF Restaurant Group•Dallas, TX

7d•$52,000 - $55,000

About The Position

PILF Restaurant Group is hiring an Assistant Kitchen Manager for its Cane Rosso location in White Rock. The role supports kitchen operations and helps maintain company policies, food quality and consistency, sanitation, safety, staffing, labor costs, inventory, and equipment. The Assistant Kitchen Manager also helps train kitchen employees, prepare required paperwork and schedules, and ensure products are ordered, received, stored, prepared, and served according to restaurant standards and regulations.

Requirements

At least 2 years of experience in varied kitchen positions, including food preparation, line cook, fry cook, and expediter.
At least 6 months of leadership or management experience.
Excellent communication skills and the ability to communicate clearly with managers, kitchen and dining room personnel, and guests.
Ability to work in a fast-paced environment and multitask.
Ability to stand for long periods, up to 9 hours.
Ability to reach, bend, stoop, and frequently lift up to 50 pounds.
Stamina to work 45–50 hours per week.
Experience working with a POS, inventory program, and online ordering.
Food service sanitation certificate.

Responsibilities

Implement and maintain kitchen rules, policies, and procedures.
Help oversee training for new kitchen employees and foster a positive, productive, and motivating work environment.
Ensure kitchen personnel are trained in safe equipment and utensil operation and in cleanliness and sanitation practices.
Share responsibility for scheduling back-of-house labor based on anticipated business activity, staffing positions as needed, and meeting labor cost objectives.
Comply with applicable federal, state, county, and municipal health, safety, and labor regulations.
Help achieve company objectives for service, quality, consistency, and facility appearance while upholding sanitation and cleanliness standards.
Help prepare required forms, reports, and schedules in an organized and timely manner.
Implement and maintain cleaning schedules for kitchen floors, mats, walls, hoods, equipment, and food storage areas.
Ensure equipment is clean and in good working condition through inspections and preventative maintenance programs.
Ensure products are ordered to specification, received in the correct count and condition, and handled according to receiving procedures.
Ensure food, products, and orders are consistently and accurately prepared and served according to company recipes, portioning, cooking, and serving standards.
Manage food cost and usage through proper requisitioning, storage, standard recipes, and waste control.
Complete weekly inventory logs, create daily prep lists, and record waste after each shift.
Check and maintain food-holding and refrigeration temperatures, dating procedures, and product rotation.