Assistant Kitchen Manager

Blue Plate Restaurant Company•Bloomington, MN

3d•Onsite

About The Position

The Assistant Kitchen Manager (AKM) is expected to lead by example in all areas, demonstrating enthusiastic dedication, professionalism, and positive leadership. The AKM must organize, energize, develop, and lead a diverse work group, guided by BPRC’s Mission Statement and Core Values. This role involves running great shifts with great people, fostering relationships, hiring and training individuals to company standards, and communicating effectively with team members, the Chef, GM, and fellow managers. The AKM is responsible for identifying opportunities and taking swift action to correct behavior, while continuously seeking culinary improvements. The role also requires adherence to Executive Team expectations and guidelines, supporting the culinary vision, and keeping the menu fresh and relevant through features and seasonal changes. The AKM must hold all team members accountable for adherence to expectations and specifications, and coach them daily on the food and culinary vision. Maintaining food quality and sanitary practices, including upholding all Serv Safe guidelines, is crucial. The AKM is responsible for the training, development, and cohesiveness of all Back of House (BOH) team members through interviewing, hiring, coaching, mentoring, and providing consistent feedback. They will also measure and document team member successes and opportunities, and create/review goals for key hourly staff and BOH team members. Financial accountability includes understanding Profit & Loss statements, budgets, financial reporting platforms, inventory functions, and managing prime costs (labor, food, beverage) and controllable costs. Productive scheduling, writing schedules to budgeted labor percentages, managing to those numbers daily, and reviewing/correcting shortcomings are key responsibilities. The AKM also works with the Chef to maintain facilities, ensuring cleanliness and consistent operation, including sanitation standards, equipment maintenance, adherence to Health Department regulations, and maintaining the exterior and interior cleanliness 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.
Ability to perform all functions at the restaurant level, including delivery when needed.
Position requires prolonged standing, bending, stooping, twisting, up and down stairs, lifting products and supplies weighing 40 pounds, and repetitive hand and wrist motion.
Work with hot, cold, and hazardous equipment.
Operates phones, computers, fax machines, copiers, and other office equipment.
Active Listening: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Reading Comprehension: Understanding written sentences and paragraphs in work-related documents.
Speaking: Talking to others to convey information effectively.
Critical Thinking: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Monitoring: Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Social Perceptiveness: Being aware of others' reactions and understanding why they react as they do.

Nice To Haves

Serv Safe Certification recommended.

Responsibilities

Lead by example in all areas, demonstrating enthusiastic dedication, professionalism, and positive leadership.
Organize, energize, develop, and lead a diverse work group, guided by BPRC’s Mission Statement and Core Values.
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 the culture behind our 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 our 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 statements and what impacts them.
Understand the budget and how to impact it.
Comprehend the 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 labor 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 an eye-appealing exterior.
Ensure the 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.