Kitchen Assistant Manager - Pump & Pantry

Bosselman Pump & Pantry, Inc•Marion, IA

6d•Onsite

About The Position

The Pump Kitchen Assistant Manager assists in managing kitchen operations at the Pump & Pantry location, supporting high-quality food service across multiple brands, including Pump & Pantry food and any branded concepts. Responsibilities include assisting with ordering supplies, executing the food production plan. Maintain a clean and organized kitchen, ensuring food safety compliance, and helping train staff for efficient, high-quality, and profitable service.

Requirements

Minimum six months food handling or food service experience is required.
Ability to read and follow product specifications.
Positive, enthusiastic attitude.
Flexibility and adaptability to change as needed.
Strong communication skills.
Professional appearance and attire.
Availability to work holidays, weekends, and any other required shift(s).
Reliable transportation and phone access.
Ability to communicate in English, – IF APPLICABLE
Ability to work cooperatively with team members.
The employee must occasionally lift and/or move up to 50 lbs., while performing the duties of this job, the employee is required to stand for long periods of time; frequently walk, use hands and fingers, handle or feel, reach with hands and arms, talk and hear; occasionally sit, climb or balance, stoop, kneel, crouch or crawl.
Physical attendance at the primary work location is required.

Responsibilities

Supports employee development and accountability; assists in addressing performance issues and corrective actions.
Assists in overseeing food preparation and service across all brands, ensuring adherence to recipes, production plans, and consistent high quality.
Helps maintain cleanliness, organization and overall appearance of the kitchen to company standards
Reports maintenance, customer and personnel issues to upper management.
Leads by example and works alongside team members in preparing food items according to the make sheet recipes.
Utilizes production planning tools to ensure correct food qualities are prepared to the correct times.
Monitors portion control and proper waste procedures to minimize food waste.
Conducts regular checks to ensure consistent, high quality food preparation and service.
Ensures all personnel maintain professional appearance and proper uniform standards.
Assists in training staff on policies, procedures, performance expectations.
Learns and assists with the opening and closing procedures, including documentation and smooth shift transition.
Adheres to all health and safety regulations, maintaining safe work conditions.
Provides friendly, competent customer service across all food brands.
Reports to work as necessary during staffing shortages to ensure kitchen operations remain fully operational.
Assists with other duties as assigned.
Directly supervise three or more employees in the absence of the Kitchen Manager.