KITCHEN MANAGER

POSITION TITLE : Assistant Kitchen Manager

REPORTS TO : Executive Chef

POSITION SUMMARY : Provides day-to-day assistance and support to the restaurant Chef and Kitchen Staff by providing supervision of kitchen operations, food quality, food preparation and staff job performance in the absence of the Chef. Functions as the lead cook on shifts designated by the Chef.

ESSENTIAL JOB FUNCTIONS : (Key Tasks and Responsibilities)

• Performs restaurant food preparation (daily raw prep, cooked prep and / or butchering) and works the cooks' line (as either the Pantry, Broil, Sides Cook or Expediter) as scheduled by the restaurant Chef.
• Supervises the kitchen operations, food preparation, quality and staff job performance in the absence of the Chef.
• Conducts Quality Assurance Line Checks prior to service as assigned by the Chef.
• Correctly places and receives food orders for meat, seafood, poultry, dairy, produce and other kitchen operating supplies as directed.
• Prepares daily prep sheets according to established par and inventory levels, based upon product shelf life, to ensure sufficient quality, quantity and back-up for the day's business.
• Assists the restaurant Chef in maintaining all safety, security, sanitation, and cleanliness and housekeeping standards for the restaurant.
• Assists the restaurant Chef in achieving food, labor and other operating expense budgets.
• Constructs the weekly kitchen work schedule to meet the demands of the business, within the perimeters of the restaurant kitchen labor budget, as directed by the Chef.
• Participates as a member of our new restaurant opening team, as directed.
• Assists the restaurant General Manager and Chef, as needed, for fulfilling business goals and objectives of the restaurant.

PHYSICAL DEMANDS : (Minimum qualifications needed to perform the essential job functions)