Assistant Kitchen Manager

Flynt Management Group•Gardena, CA

61d•$66,560

About The Position

SUMMARY OF POSITION: The Food & Beverage Assistant Kitchen Manager’s primary responsibility is to oversee the day-to-day operations of the kitchen and FOH. We will never communicate with you via text message to discuss or schedule job interviews. We will never ask you for any personal information over the phone, via email or via text.

Requirements

5 years cooking experience in a hotel or restaurant environment with minimum 3 years in a kitchen management position.
Experience managing a kitchen staff of 20+ team members.
Experience with multiple types of cuisine.
Thorough knowledge of food products to follow recipes and training materials, i.e., recipes cards, descriptions and pictures.
Must be proficient in Microsoft Office programs, for preparation of effective reporting and communication.
Must be able to work a varied schedule including nights, weekends and holidays.
HS diploma, GED, or equivalent.
Ability to determine and shift priorities quickly.
This position requires the ability to problem solve complex situations in an effective and efficient manner.
Ability to solve practical problems and deal with a variety of variables.
Excellent oral and written communication skills.
Strong interpersonal skills and ability to build positive working relationships.
Able to read, write, and speak English.
Must be able to obtain and maintain a Gardena City Work permit.
Must have and maintain Serve Safe Management certification.
Must have ability to safely lift up to 50 lbs. without restrictions.
Requires bending, kneeling, pushing, pulling, grasping, squatting, and reaching above and below shoulder level.
Requires standing and walking for long periods of time.

Nice To Haves

Casino experience preferred.

Responsibilities

Check preparation, portion sizes, and various food products delivered by vendors to ensure compliance with department standards.
Assist with all ordering, receiving, storage and inventory of products utilized in the department.
Maintain par levels for all products.
Monitor food and labor cost during assigned shifts.
Adjust work schedules for all back of house team members due to call outs, etc.
Assist in training, development and evaluation of kitchen personnel.
Manage team member performance on an on an ongoing basis, and facilitate recognition and disciplinary action whenever necessary, in collaboration with the Asst. Executive Chef and Human Resources.
Adhere to all Health Department regulations and policies, and continually monitor kitchen operations to ensure that cleanliness, sanitation and safety standards are met.
Provide training to employees as required or necessary.
Assist with cooking and preparation as needed to meet the needs of our guests and business flow.
Monitor and supervise FOH staff to include adequate levels, break administration, timely guest service and interaction with guest.
Maintain a professional appearance at all times.
Perform all other work-related duties as assigned by Executive F&B Management.
Adhere to all Human Resources and Hustler Casino company policies.