Assistant Kitchen Manager-FT

Phoenix Theatres Entertainment LLC • Leesburg, VA

1d • Onsite

About The Position

The Assistant Kitchen Manager is responsible to assist the Kitchen Manager for the overall success of the daily kitchen operation. They must exhibit culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maintaining labor, food and operating budgets. They will be responsible for guiding and developing staff. Supervises all kitchen areas to ensure a consistent, high-quality product is produced to all guests.

Requirements

• Two years related experience and/or training; or equivalent combination of education and experience.
• Ability to read, analyze, and interpret general business documents, recipe cost and standards, technical procedures, or governmental regulations.
• Ability to write e-mails, business correspondence and procedure manuals.
• Ability to effectively present information and respond to questions from vendors, managers, suppliers, corporate officers and employees.
• Working knowledge of various computer software programs to include but not limited to Microsoft Operations, Vista and other web-based management tools.
• Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference, and volume.
• Ability to apply concepts of basic algebra.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Ability to interact positively with management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
• Ability to produce high volume of work in a timely manner, which is accurate, complete and of high quality
• Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.

Responsibilities

• Assists the Kitchen Manager in managing the day-to-day operation of the kitchen; ensuring product quality, proper staffing for maximum productivity and ensuring the culinary team is delivering on the high standards of quality all while controlling and managing food and payroll costs to achieve maximum profitability.
• Time “on the line” required as this is a hands on management position.
• Ensuring that all dishes the kitchen team prepares are “picture-perfect” in presentation and design per the corporate standards.
• Assists Kitchen Manager in the ordering of products from vendors and manages food costs within approved budget
• Coordinates inventory operations with Kitchen Manager (including entering invoices, counts, troubleshooting variances)
• Establishes controls to minimize food/supply waste and theft
• Utilizes a "hands on" approach to lead the kitchen operation and leads by example to promote teamwork. Will execute all menu items per specifications set forth.
• Works with and trains staff in techniques necessary to ensure consistency of quality, style and presentation.
• Conducts performance evaluations and assists in the disciplinary actions of kitchen personnel. Evaluates staff to assure that operation is profitable and productive while being within labor cost goals. Make labor cuts when necessary per volume.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures all federal, state and company health & safety standards are being followed
• Responsible for assisting with the creation of the weekly kitchen schedule in accordance with payroll budget & staff guidelines
• Supports management to assure that food production consistently exceeds the expectations of guests
• Ensures high standards of sanitation, cleanliness & safety are always maintained in all kitchen areas
• Establishes and maintains a regular cleaning/maintenance schedule for all kitchen areas and equipment
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility
• Adheres to regulatory, departmental, company policies & procedures
• Assists in implementing policies, procedures & coordinates roll outs of new items
• Perform other duties as directed

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 11-50 employees