Assistant Kitchen Manager

Assistant Kitchen Manager Benefits

401(k) Competitive salary Dental insurance Health insurance Paid time off Profit sharing Training & development Vision insurance Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. The common tasks and responsibilities of a Kitchen Manager include: Responsibilities

Promote, work, and act in a manner consistent with the mission of Burrito Gallery Monitor sanitation practices to ensure employees follow standards and regulations Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas Check the quality of raw or cooked food products to ensure standards are met Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for new menu items Supervise or coordinate activities of cooks or workers engaged in food preparation Ensure food and products are consistently prepared and served according to recipes, portioning, cooking and serving standards Schedule personnel as required for anticipated business activity while ensuring positions are staffed and labor cost objectives are met Inspect supplies, equipment, or work areas to ensure conformance to established standards Order or requisition food, equipment, or other supplies needed to ensure efficient operation Ensure products are ordered according to specifications and received in correct unit count and condition Ensure deliveries are performed according to the restaurant’s receiving policies and procedures Determine production schedules and staff requirements necessary to ensure timely delivery of services Check the quantity and quality of received products Determine how food should be presented and create decorative food displays Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants Coordinate planning, budgeting, or purchasing for all food operations Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs Prepare and cook foods of all types, either on a regular basis or for special guests or functions Meet with sales representatives to negotiate prices or order supplies Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures Provide orientation of company and department rules, policies and procedures to new kitchen employees Oversee the continuous training of kitchen employees on equipment, utensils, cleanliness, sanitation practices, first‑aid, CPR, proper lifting and carrying techniques, and handling hazardous materials Collaborate with other personnel to plan and develop recipes or menus, considering seasonal availability of ingredients or expected number of guests Demonstrate new cooking techniques or equipment to staff Ensure equipment is kept clean and in excellent working condition through personal inspection and by following preventive maintenance programs Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner Attend all scheduled employee meetings and offer suggestions for improvement Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant Fill‑in for fellow employees where needed to ensure guest service standards and efficient operations

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