Assistant Kitchen Manager

Blue Plate Restaurant Company Inc • Bloomington, MN

65d

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 with BPRC’s Mission Statement and Core Values as guiding principles. Responsibilities include running great shifts, hiring and training staff, maintaining communication with team members and management, and identifying opportunities for improvement. The AKM is also responsible for culinary focus, ensuring adherence to Executive Team expectations, and maintaining food quality and sanitary practices. Additionally, the AKM will oversee the hiring, training, and development of BOH team members, ensuring cohesiveness and performance. Financial operations are a key accountability, requiring an understanding of profit and loss statements, budgeting, and cost management. The AKM will also maintain the facilities, ensuring cleanliness and operational consistency.

Requirements

• College degree preferred; Bachelor of Science in hotel/restaurant management desirable.
• Combination of practical experience and education considered as an alternative.
• Knowledge of computers (MS Office and Google Platform a plus).
• Proficient in food planning, preparation, purchasing, sanitation, and security.
• Must have reliable transportation.
• Must agree to background check.
• Serv Safe Certification recommended.

Responsibilities

• Lead by example in all areas of the kitchen.
• Organize, energize, develop, and lead a diverse work group.
• Run great shifts using great people and create relationships.
• Hire great people and uphold company standards.
• Train and uphold team members to company standards.
• Communicate effectively with team members and management.
• Identify opportunities for improvement and take swift action.
• Support Executive Team initiatives and culinary vision.
• Work closely with Kitchen Managers and Executive Chefs.
• Hold team members accountable for adherence to expectations.
• Maintain food quality and sanitary practices.
• Uphold all Serv Safe guidelines.
• Train and develop BOH team members.
• Measure and document team members' successes and opportunities.
• Understand and manage profit and loss statements.
• Maintain product levels without over-ordering.
• Perform maintenance checks on all equipment.
• Ensure cleanliness and consistent operation of the restaurant.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Bachelor's degree