Assistant Kitchen Manager - Alcove OTR

MadTree Brewing Company•Cincinnati, OH

5d•$44,500 - $60,000•Onsite

About The Position

The Assistant Kitchen Manager supports the Kitchen Manager in all operational aspects, providing leadership during service while assisting with administrative functions including invoices, scheduling, hiring, and inventory management. They will also be an avid MadTree Brewing Company ambassador who lives out our behaviors of Connect, Grow, and Give a Fck.

Requirements

Must be at least 21 years of age or older.
High school diploma, GED, or equivalent education preferred
2+ years of kitchen leadership, inventory management, training, and development (with teams 20+) in a high-volume ($5M+) restaurant required
ServSafe PIC/Manager certified
Required to work evening hours, weekends, and holidays; management work week averages 45-50+ hours per week and more as deemed necessary at various times
Positive attitude and strong desire to be helpful with a friendly, service-oriented mindset to be in the service of guests and staff at all times
Able to earn respect from team, provide direction, and inspire confidence
Strong skills in time management and organization with the ability to prioritize tasks and work under pressure
Comfort with working independently, multitasking, and maintaining efficiency and productivity during high-pressure service periods
Effective and frequent communication with management and support staff, regardless of department, location, or shift
Comprehensive culinary knowledge and ability to skillfully work all kitchen stations
Comfort with restaurant management platforms including R365, Toast, Google Suite, etc.

Responsibilities

Drive cultural alignment by modeling our behaviors (Connect, Grow, Give A Fuck) and creating an environment where team members feel valued and heard
Lead by example in demonstrating our Points of Difference (We are warm and welcoming. We craft to exceed expectations. Together we plant a better community.) through every interaction with team members and guests
Develop team members through regular coaching conversations, skill-building opportunities, and clear career pathing discussions
Foster cross-departmental collaboration by building strong relationships with FOH, Private Events, and bar teams to ensure unified service delivery
Act as the designated person-in-charge of kitchen operations during assigned shifts when the Kitchen Manager is not present; supervising food preparation, cooking techniques, presentation, and maintaining consistency and quality
Provide a strong presence in the kitchen and on the line
Skillfully and knowledgeably work all kitchen stations
Lead and guide kitchen team members during service, ensuring quality, efficiency, and adherence to standards (i.e. recipe, ticket time, cleanliness, plate presentation, etc)
Conduct pre-shift meetings and quality checks before, during, and after service periods
Troubleshoot operational issues that arise during service and implement appropriate solutions
Document and communicate shift notes, concerns, and successes on log notes
Partner with location leadership to provide outstanding guest experiences through delivery of our Points of Differentiation: We are Warm & Welcoming, We Craft to Exceed Expectations, and Together, We Plant a Better Community
Monitor and maintain food quality and consistency through active oversight and hands-on involvement
Monitor guest feedback and strive to continuously improve food quality and service
Collaborate regularly with the Private Events team to plan and execute event catering
Support execution of special events and catering functions as needed
Participate in interviews, onboarding, training, and developing the kitchen team and hold them accountable to high standards of operations, safety, and sanitation
Assist with staff scheduling, hiring, and team member development
Participate in performance management including coaching conversations and documentation
Communicate the "why's and how's" to team members when giving direction to create an engaged team in a trusting atmosphere
Clearly conveying expectations and feedback while developing positive relationships and connection with team members and management
Develop and maintain standard operating procedures and a training program for all kitchen operations
Support the Kitchen Manager with administrative tasks including invoice processing, inventory management, and ordering
Monitor and manage food inventory, including ordering, receiving, and storage, to minimize waste and control costs
Work within budget constraints to optimize food costs while maintaining quality, portion control, and pricing
Analyze the cost-effectiveness of menu items and make recommendations for adjustments as needed
Ensure comprehensive compliance with all health, safety, and sanitation standards throughout each shift
Supervise proper food handling, storage, and preparation according to established procedures
Extensive knowledge of safety, sanitation, and food handling procedures; conduct regular quality checks on food items, ensuring they meet company standards and guest expectations
Enforce health and safety regulations, ensuring a clean and organized kitchen environment; stay up-to-date with health department and food safety regulations to ensure compliance and safety
Monitor kitchen equipment and ensure it is kept in good repair; make sure malfunctioning equipment is repaired as quickly as possible
Report equipment maintenance needs and facility issues to the Kitchen Manager
Partner with front-of-house leadership to ensure smooth coordination between kitchen and service teams
Collaborate with the location management team to ensure seamless service and a positive guest experience
Collaborate on and oversee execution of seasonal menu changes and event calendar to ensure operations teams maintain quality and flow
Enthusiastically spend a minimum of 16 hours per year volunteering (paid) for MadTree Impact initiatives with excitement, encouraging teammates to do the same
Perform other job-related duties as assigned