Assistant Kitchen Manager

Margaritaville Destin•Destin, FL

2h•Onsite

About The Position

Supervises line and production cooks and stewards throughout their respective areas and ensures positive performance that adheres to budget and meets standards by performing the following duties: Ability to perform all responsibilities of each position in the kitchen. Conducts proper ordering procedures to maintain appropriate par levels of all kitchen related products. Ensures a high standard of service efficiency, sanitation, and 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. Mains 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. Adheres to all company policies and procedures as established in the Staff Member Handbook.

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.
Ability to express or exchange 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

Perform all responsibilities of each position in the kitchen.
Conduct proper ordering procedures to maintain appropriate par levels of all kitchen related products.
Ensure a high standard of service efficiency, sanitation, and training and safety practices.
Perform a daily walk-through of inventory to determine daily production.
Conduct meetings with staff at regular intervals.
Assist Kitchen Manager with labor control and assigning duties to supervisors and Staff Members and timely delivery of Staff Member evaluations.
Be accountable for the development, coaching, discipline, and mentoring of Staff Members.
Ensure accurate completion of culinary Staff Member schedules in accordance with forecasted business volume.
Anticipate and recommend employment needs.
Assist Kitchen Manager with coordinating catering/banquet functions with the appropriate Department Head.
Ensure proper plate presentation and adherence to product specifications and recipe guidelines.
Be responsible for quality and consistency of products and waste prevention.
Assist in training new Staff Members within their department.
Notify appropriate Department Head of low inventory and recommend new inventory.
Ensure the highest quality product reaches our guest and meets specifications.
Ensure that all productivity and quality standards are maintained.
Calculate COGS and troubleshoot discrepancies in cost reporting.
Forecast Labor Cost based on historical data and trends.
Maintain a high-level of knowledge regarding the company’s products and happenings and communicates properly to guests; establish rapport with all guests through name recognition.
Perform other duties and tasks as assigned or determined by Department Heads and moves with a sense of urgency.
Understand and utilize all safety and sanitation practices as defined in the safety program and report any accidents.
Adhere to all company policies and procedures as established in the Staff Member Handbook.