ASSISTANT KITCHEN MANAGER JOB DESCRIPTION

Health department inspections don't give advance notice. When critical food safety lapses go uncorrected, temperature logs are left blank, FIFO rotation is ignored, and ServSafe protocols are half-followed, the consequences fall on the entire operation, from guest complaints to closure orders. Assistant Kitchen Managers are the daily enforcement layer that keeps those risks in check. Working under the Kitchen Manager in high-volume back-of-house environments, they own shift-level food production, labor scheduling, and cost-of-goods discipline across both prep and service. The role demands ACF-level culinary grounding paired with the supervisory range to develop line cooks, enforce health code compliance, and keep COGs within budget.

As the Assistant Kitchen Manager, you are accountable for the safe, cost-controlled, and consistent execution of all back-of-house operations during assigned shifts, stepping into the Kitchen Manager's full authority whenever that role is absent. You will report to the Kitchen Manager while working cross-functionally with front-of-house leadership and, where applicable, catering or events teams to deliver food quality standards that protect both guest satisfaction scores and department profitability.

Career Impact: Leading BOH operations at high-volume service volumes, often exceeding $8M in annual revenue, builds the P&L literacy and team-development record that Kitchen Manager and Executive Chef candidates are expected to demonstrate.

Business Impact: The food cost and labor cost decisions made on every shift directly determine whether a restaurant's department margin hits its weekly target, making this role the operational engine behind financial performance.

Growth Opportunity: The assistant-to-manager pipeline in food service is well-defined; consistent performance in COGs control and team retention positions candidates for Kitchen Manager promotion within 12 to 24 months.

• Supervise daily BOH shift operations, ensuring food quality, presentation, and chit times meet established standards.
• Monitor and enforce food safety compliance, including time and temperature logs, FIFO rotation, and personal hygiene protocols at all times.
• Control food and labor costs by managing order guides, production par levels, and scheduling against the approved labor budget.
• Conduct weekly food inventory counts and calculate cost-of-goods variances to support accurate financial reporting.
• Train, coach, and develop line cooks and prep staff through hands-on instruction, recipe adherence checks, and performance feedback.
• Assist the Kitchen Manager in hiring, onboarding, and scheduling BOH team members to maintain appropriate staffing levels.
• Coordinate ordering of food, supplies, and equipment from approved vendors, verifying correct receipt, storage, and rotation of all product.
• Inspect kitchen equipment each shift and escalate maintenance needs to ensure uninterrupted operations.

• Bachelor's degree in Culinary Arts, Hospitality, or a related field, or equivalent work experience.
• 2 or more years of kitchen management or supervisory experience, with responsibility for a BOH team of 10 or more.
• Current ServSafe Manager certification or equivalent state and local food handler certification.
• Demonstrated knowledge of food safety regulations, health code requirements, and OSHA kitchen safety standards.
• Proven ability to calculate and manage food cost and labor cost against a defined budget.
• Strong organizational and communication skills, with the ability to lead a team effectively in a high-volume, fast-paced environment.
• Flexibility to work evenings, weekends, and holidays as required by business demand.

• ACF certification or completion of an accredited culinary management program demonstrating formal culinary and supervisory training.
• Prior experience in a theme park, entertainment venue, or high-volume scratch kitchen environment with annual revenues exceeding $5M.
• Bilingual proficiency in English and Spanish, supporting clear communication across diverse kitchen teams.
• Experience coordinating catering or banquet functions, including production scheduling and staffing for large-format events.

• Food cost percentage against budget, reflecting accuracy of ordering, portioning, and waste control.
• Labor cost percentage per shift, measuring scheduling efficiency against forecasted business volume.
• Health department inspection score, tracking adherence to food safety and sanitation standards under this role's direct oversight.
• Line check pass rate, indicating consistency of food quality and temperature compliance at the start of each service period.
• BOH staff retention rate over rolling 90-day periods, reflecting the quality of coaching and team development.
• Ticket time average against the established target, measuring kitchen throughput and production coordination.
• Typical tools: inventory and ordering platforms (commonly Ctuit, CBORD); point-of-sale and reporting systems (commonly ONE POS, Microsoft Excel).

• Base Salary Range: $45,000 to $58,000 annually, depending on market and volume
• Bonus: Performance bonus tied to COGs and labor cost targets, typically 5 to 10% of base
• Equity: Equity not typical; profit-sharing plans available at some operators
• Health Benefits: Medical, dental, and vision coverage; employer contribution varies by company
• PTO: 10 to 15 days annually, plus paid holidays at qualifying employers
• Common Perks: Meal comp programs, gym membership reimbursement, telemedicine access, and cell phone stipend at select operators

Figures are estimates based on general US market benchmarks and may be outdated. Adjust based on location, company size, and seniority level.

Employment is contingent upon successful completion of a background check and, where applicable, a drug screening in accordance with applicable law. All qualified applicants will receive consideration for employment without discrimination based on race, color, religion, sex, national origin, age, disability, veteran status, or any other characteristic protected under federal, state, or local law. Reasonable accommodations are available to applicants and employees with disabilities upon request. Candidates must be authorized to work in the United States before their first day of employment.

The Assistant Kitchen Manager leads back-of-house operations for a high-volume theme park food department, executing strategic plans to meet financial metrics, food safety standards, and cost-of-goods targets. Collaborating with BOH Kitchen Managers, culinary teams, and Human Resources, this role builds and retains a high-performing kitchen roster that sustains consistent food quality and guest satisfaction across seasonal demands.

Key Responsibilities

• Collaborates with BOH Kitchen Managers and Management Teams to exceed all financial and business metrics.
• Execute strategic plans while maintaining high food quality, food safety, and cleanliness standards.
• Execute operational plans to exceed variable labor and cost-of-goods targets.
• Review and analyze financial and guest satisfaction reports to identify opportunity areas and develop action plans for improvement.
• Analyze business and product mix trends to accurately forecast order supplies, food, and ingredients based on seasonal demands.
• Execute standard operating procedures, recipes, and processes to drive consistency in kitchen operations.
• Create and communicate daily preparation and production par levels, and follow through on completion.
• Follow up to ensure proper food rotation practices are executed daily.
• Plan new menu launches and menu changes with lead cooks and cooks, and effectively execute roll-out plans with thorough training.
• Manage food product and supply inventory, including accurate monthly inventory counts and entry.
• Collaborate with culinary, management, and sourcing teams on supply chain issues and products at risk.
• Work closely with lead cooks to ensure daily line checks, food quality, and food safety inspections are performed with immediate corrective actions.
• Manage recruitment, development, and retention of staff.
• Work with labor schedulers on weekly schedules to efficiently staff for business demand.
• Review daily staffing situations and actively backfill any call-outs with a sense of urgency.
• Build a cohesive team while demonstrating organizational, planning, delegation, mentoring, and coaching skills.

Required Qualifications

• High school diploma or GED required.
• Bachelor's degree in hospitality, business administration, or a culinary field preferred.
• ServSafe, Los Angeles Food Safety, or equivalent certification preferred; TIPS certification preferred.
• 2+ years of restaurant or kitchen management experience managing a team of 20 or more employees.
• Previous quick food service management experience, specifically within the theme park or entertainment industry preferred.
• Previous experience creating and managing budgets.
• Theme park operations knowledge.
• Experience managing in a union environment.
• Working knowledge of Microsoft Office programs, including Word, Excel, and PowerPoint.
• Strong organizational, planning, delegation, mentoring, and coaching skills.
• Ability to manage effectively under deadlines.
• Ability to work rotating schedules, including holidays, weekends, and nights.

Embedded within a high-volume, full-service kitchen environment, the Assistant Kitchen Manager supervises back-of-house staff and coordinates food preparation activities to uphold health department and hospitality standards. Working closely with kitchen leadership and labor schedulers, this role shapes daily shift operations, menu planning, and cost controls that keep food quality and financial performance aligned.

Core Functions

• Supervise staff to ensure adherence to health department and hospitality standards.
• Assign duties to staff on a daily and weekly basis using opening and closing checklists and weekly side work.
• Communicate management directives to front-line staff and provide day-to-day goals and expectations.
• Direct, guide, and motivate staff to achieve production and sales goals.
• Train, guide, coach, and counsel employees, and conduct weekly meetings to discuss issues and concerns.
• Maintain a clear understanding of the collective bargaining agreement.
• Review schedules daily to ensure the lowest possible labor cost, and review and approve payroll.
• Participate in planning menus and plate presentation, and create recipes for new menus.
• Supervise and coordinate food preparation activities, and ensure par levels are correct and adjusted based on volume.
• Cost out all specials and menu items to ensure proper budgeted food cost, and control food cost by checking waste logs and spot-checking portion sizes.
• Take inventory on a daily, weekly, and monthly basis, and order products through the relevant procurement system.
• Complete data entry for the cash office, financial reports, and closing reports.
• Help train staff on new products and limited-time offerings, assist with staff reviews, and assist with interviewing and hiring new culinary specialists.

Qualifications & Experience

• Specialized or technical training required.
• 2 years of experience required; 3 years preferred.
• Experience in a leadership role in a high-volume, full-service kitchen environment.
• Demonstrated knowledge of pertinent local, federal, and state health and safety laws and regulations.
• Knowledge of kitchen equipment and procedures.
• Budgeting experience preferred.
• Ability to supervise and train other workers.
• Ability to communicate effectively in English.

Reporting to kitchen leadership, the Assistant Kitchen Manager manages day-to-day back-of-house operations and mentors staff through training and coaching in a full-service restaurant setting. Partnering with the broader restaurant team, this role ensures health department compliance and delivers a food experience that builds guest loyalty and drives return visits.

Primary Duties

• Manage day-to-day operations of the back of house.
• Mentor and develop staff through training and coaching.
• Deliver feedback and hold the team accountable to all standards.
• Ensure the restaurant is compliant with all health department regulations.
• Ensure guests have a great food experience and look forward to returning.

Skills & Qualifications

• 2+ years in a similar role in a full-service restaurant.
• Hands-on leadership style with strong ability to build, lead, and develop a team.
• Complete understanding of profit-and-loss cost control strategies and labor cost management.
• Effective verbal and written communication skills.
• Ability to work outdoors in varying weather conditions.

Sitting at the intersection of kitchen operations and team leadership, the Assistant Kitchen Manager manages kitchen staff, coordinates food orders, and maintains sanitation and safety standards across a restaurant environment. Operating across scheduling, menu pricing, staff training, and inventory functions, this role delivers the operational consistency and cost discipline that sustain a well-run kitchen.

Duties

• Manage kitchen staff and coordinate food orders.
• Supervise food preparation and cooking.
• Check food plating and temperature.
• Establish portion sizes.
• Schedule kitchen staff shifts.
• Price menu items in collaboration with the restaurant manager.
• Order food supplies and kitchen equipment as needed.
• Train kitchen staff on prep work and food plating techniques.
• Store food products in compliance with safety practices.
• Keep weekly and monthly cost reports.
• Maintain sanitation and safety standards in the kitchen area.

Experience & Qualifications

• Proven work experience as a kitchen manager, restaurant manager, or head chef.
• Hands-on experience with planning menus and ordering ingredients.
• Knowledge of a wide range of recipes.
• Familiarity with kitchen sanitation and safety regulations.
• Excellent organizational skills.
• Conflict management abilities.
• Ability to manage a team in a fast-paced work environment.

A key member of the back-of-house team, the Assistant Kitchen Manager supervises all back-of-house activities and manages a staff of over 30 in an upscale-casual, scratch-kitchen environment. Collaborating across scheduling, safety compliance, and financial guidelines, this role sustains the operational discipline and team accountability that underpin consistent food quality and service delivery.

Accountabilities

• Supervise all back-of-house activities.
• Oversee and guide a team of over 30 staff members.
• Resolve issues and follow up with team members, holding all accountable.
• Create and adjust staff schedules to meet demand and budgets.
• Adhere to all safety and sanitation regulations.
• Work within financial guidelines.

Position Requirements

• At least 3 years of experience in an upscale-casual, scratch-kitchen environment required.
• Strong tendency to lead and thrive in a fast-paced environment.
• Excellent communication skills with strong attention to detail.
• Strong interpersonal, analytical, administrative, and problem-solving skills.
• Flexibility to work during evenings and weekends.

Consistent food quality, cost control, and regulatory compliance depend on the Assistant Kitchen Manager, who oversees product receiving, storage, and rotation alongside scheduling and daily sanitation standards in a food service operation. Based within a kitchen team guided by an approved labor budget and company operating systems, this role develops staff capability and ensures every shift meets food safety and cleanliness requirements.

Role Responsibilities

• Ensure employees have the tools and items necessary to perform their jobs.
• Assist in ordering food, cleaning products, paper goods, and supplies from approved vendors.
• Ensure product is received, stored, and rotated following the FIFO method.
• Maintain company standards for food production, shelf life, recipes, product quality, and presentation.
• Ensure operating systems designed to control food costs are used, including order guides, build-to forms, time and temperature logs, and waste sheets.
• Conduct weekly inventory for the cost-of-sales report when needed.
• Control labor costs by scheduling employees according to the approved labor budget, and ensure employees clock in and out for each scheduled shift.
• Verify completion of time and temperature logs to ensure proper cooking and holding temperatures for prepared food items.
• Check and document temperatures on all refrigeration equipment each shift, and maintain safe food handling procedures at all times.
• Hold employees accountable for personal hygiene standards, proper handwashing procedures, clean uniforms, and hair restraints.
• Act as the person in charge, enforce the employee health policy, and maintain clear aisles and walkways in compliance with accessibility standards.
• Delegate and monitor daily and weekly cleaning tasks and maintain company cleanliness standards throughout the kitchen.
• Interact with customers and employees in a respectful and courteous manner, and recognize employees for a job well done.
• Train and develop employees using company training materials, including safety procedures, proper use of kitchen equipment, knife handling, and grease disposal.

Background & Experience

• Current ServSafe certification required.
• 1+ years of prior leadership experience in a food service operation.
• Capable of using knives, slicers, and other food preparation equipment.
• Ability to perform basic mathematical calculations, read and write, and follow instructions.
• Must be detail-oriented, accurate, and have good interpersonal and problem-solving skills.
• Ability to multi-task effectively in a busy environment.
• Responsible, dependable, and adaptable to change.
• Must maintain a current, valid, unrestricted driver's license with an insurable driving record.

As the Assistant Kitchen Manager, this role shares full responsibility for food production, food and labor budget monitoring, and ordering and inventory procedures in a guest-facing restaurant environment. The kitchen team relies on this work to sustain prompt, friendly guest service, maintain the highest professional food quality and sanitation standards, and deliver consistent culinary execution across special events and daily operations.

What You'll Do

• Provide prompt, efficient, and friendly guest service in all guest interactions.
• Train and manage all back-of-house restaurant personnel.
• Supervise and coordinate all related culinary activities.
• Estimate food consumption and requisition or purchase food accordingly.
• Follow production recipes to ensure consistent quality, and establish presentation techniques and quality standards.
• Aid in planning and pricing specialty items, and oversee food production for quality and cost standards.
• Ensure proper equipment operation and maintenance, and demonstrate proper use of equipment and cooking techniques.
• Maintain and control food cost, and oversee inventory control and ordering of needed supplies.
• Ensure proper safety and sanitation in the kitchen, and serve as a liaison between kitchen staff and guests to ensure food leaving the kitchen meets the highest quality standards.
• Oversee special events and offer culinary instruction or demonstrate culinary techniques.
• Schedule staff, assign tasks, and directly supervise restaurant and kitchen personnel with responsibility for hiring, discipline, and performance reviews.

Knowledge Skills & Abilities

• 1 year of culinary management experience preferred.
• Experience in food and labor cost control, demonstration cooking, and kitchen team development preferred.
• Knowledge of systems, methods, and processes that contribute to great execution.
• Ability to solve practical problems with a variety of variables and limited standardization.
• Ability to perform arithmetic calculations involving fractions, decimals, and percentages.
• Ability to compose original correspondence, interpret written work instructions, and follow technical manuals.
• Demonstrates leadership qualities, strong attention to detail, and impeccable personal hygiene and safety standards.
• Ability to interpret and manage recipes to ensure compliance and minimize waste.
• Ability to spot problems and resolve them quickly while delegating multiple kitchen tasks simultaneously.
• Proven ability to develop a team, with strong leadership and communication skills.

Assistant Kitchen Manager delivers high levels of food quality, presentation, and cost control by supporting the Kitchen Manager across line checks, sanitation, staff coaching, and ordering in a full-service kitchen. Success in the position means maintaining ServSafe certification, leading back-of-house team members through daily operations, and acting as Kitchen Manager whenever the primary manager is absent.

Day-to-Day Responsibilities

• Ensure high levels of food quality, presentation, and cost control.
• Follow recipe and product specifications for preparing, seasoning, cooking, tasting, slicing, storing, and serving food.
• Safely operate a variety of kitchen equipment.
• Control food waste, loss, and usage.
• Assist the kitchen manager in maintaining sanitation and cleanliness of kitchen utensils, equipment, and back-of-house areas.
• Prepare food to order in accordance with guest specifications.
• Assist in verifying food is stored correctly and rotated in accordance with local health code specifications.
• Assist the kitchen manager in developing performance reviews and actively participate in the review process.
• Ensure restaurant food quality by completing thorough line checks and tasting and testing food.
• Assist the kitchen manager in the ongoing training of all back-of-house team members.
• Assist the kitchen manager in the hiring, development, and coaching of back-of-house team members to reduce turnover.
• Act as kitchen manager whenever the kitchen manager is not present, and maintain a leadership role guiding and correcting proper procedures at all times.

Professional Experience

• ServSafe Manager-level certification required, to be attained within 6 months of hire.
• 5 years of kitchen experience required.
• 1 year of experience in a leadership role such as shift leader or lead line cook.
• Extensive understanding of professional cooking and knife handling skills.
• Extensive understanding of safety, sanitation, and food handling procedures.
• Thorough knowledge of and adherence to health and safety regulations and food handling and hygiene laws.
• Previous supervisory experience and professional communication skills required.
• Ability to coach and develop talent and mentor line cooks.
• Ability to work calmly and effectively under pressure, with strong problem-solving and organizational skills.
• Must be self-motivated, organized, and able to multi-task.

The Assistant Kitchen Manager produces a seamless daily shift and guest experience by supervising kitchen operations, coordinating group sales events, and ensuring compliance with health department and OSHA standards in an entertainment or high-volume restaurant setting. Reporting to the Kitchen Manager, this role supports weekly ordering, food inventories, and preventative maintenance programs that keep kitchen operations consistently on standard.

Key Responsibilities

• Supervise the daily shift and guest experience.
• Coordinate all group sales events for food products and kitchen staff.
• Ensure proper back-of-house staffing levels during each shift.
• Conduct weekly food inventories with the kitchen manager.
• Assist in weekly ordering and receiving of food and beverage products.
• Supervise the kitchen preventative maintenance program.
• Ensure compliance with health department and OSHA standards.
• Comply with all company standards of recipe adherence.
• Ensure cost control procedures are followed in compliance with company standards.
• Maintain a clean and organized kitchen area, walk-in cooler, and freezer.
• Cut, prepare, and cook to support kitchen staff as needed.

Qualifications & Experience

• High school diploma or equivalent (GED) required.
• 2+ years of kitchen experience with an entertainment concept, theme park, or high-volume restaurant.
• Knowledge of local and state regulation requirements for food handling and liquor service.
• Experience with kitchen operations and supervision.
• Ability to perform general restaurant activities including walking, talking, sitting, standing, typing, and lifting and carrying.

Embedded within a retail food department, the Assistant Kitchen Manager develops team performance through interviewing, training, scheduling, and coaching while supporting the Department Manager across ordering, merchandising, and financial goal achievement. Working closely with the Department Manager, this role advances guest satisfaction and departmental efficiency by ensuring consistent product availability, food safety adherence, and a positive team environment.

Core Functions

• Acknowledge, greet, and engage guests upon entering the area or department.
• Assist in interviewing, training, scheduling, and managing the performance and productivity of all department team members.
• Communicate information distribution across the entire department.
• Maintain a positive atmosphere, spirit, and morale within the department.
• Demonstrate effective leadership skills through time management and delegation.
• Support and execute division concepts and programs, and contribute to meeting financial goals.
• Ensure quality and consistent product availability for guests.
• Assist with safeguarding, controlling, and monitoring all department assets in accordance with policies and procedures.
• Practice safe work habits and maintain a high level of cleanliness, organization, and a safe work environment.
• Ensure department systems and processes are consistently and correctly utilized.
• Collaborate with the department manager on production and promotion planning.
• Assist with coaching and developing team members in accordance with policies and procedures.
• Manage all department operations in the absence of the department manager, including ordering, delegating, forecasting, prioritizing, and merchandising.
• Ensure food safety procedures are adhered to, and help maintain the kitchen from an operational and cleanliness standpoint.

Skills & Qualifications

• High school diploma or equivalent required.
• Certified Food Safety Manager certification required.
• Prior deli or food service management experience, or a minimum of 2 years of restaurant experience required.
• Knowledge of quality food production and outstanding customer service standards.
• Must possess technical skills to perform basic math and computer tasks, including Word, Excel, and email.
• Ability to work and communicate with all levels of management and staff professionally.
• Ability to self-motivate, problem-solve, and work with minimal supervision.
• Ability to work in a fast-paced but efficient and controlled manner.
• Must be flexible to work various hours and shifts, including weekends and holidays.
• Bilingual English and Spanish a plus.

Reporting to the Kitchen Manager, the Assistant Kitchen Manager oversees back-of-house team operations, including scheduling, onboarding, performance management, and inventory, to maintain food safety standards and guest satisfaction in a high-volume restaurant. Partnering with the repairs and maintenance manager and broader leadership team, this role contributes to financial accountability, waste reduction, and employee retention across back-of-house functions.

Primary Duties

• Assist the kitchen manager in maintaining an inspection-ready restaurant, including kitchen and storage areas, at all times.
• Manage the back-of-house team by approving punches, performing onboarding and offboarding tasks, updating the schedule, training on steps of service and product knowledge, and contributing to performance improvement.
• Develop a thorough understanding of the financial and physical happenings within the back of house.
• Ensure guest satisfaction by expediting in the kitchen, sharing product knowledge, and assisting with inventory and deliveries to avoid shortages.
• Complete and apply learning and development initiatives, including diversity and inclusion training, procedures, and skill development.
• Act as a role model for all standards and policies, including attendance, code of conduct, positive attitude, and uniform policy.
• Participate in the resume screening and interview stages of the hiring cycle for all back-of-house staff.
• Improve employee retention by coaching and committing to the growth and development of back-of-house staff.
• Emphasize safety, sanitation, and security awareness for employees' physical and mental wellbeing.
• Head pre-shift meetings when the kitchen manager is not present, ensuring the team is informed and engaged.
• Complete tasks assigned by the kitchen manager while remaining accountable for the overall back-of-house team.
• Attend manager meetings and actively participate by listening and encouraging the inclusion of others' opinions.
• Work with the repairs and maintenance manager to keep equipment and front area in good standing, and check logs, systems, and procedures to confirm completion to specifications.
• Brainstorm strategies to improve consistency and eliminate waste, and contribute to planning for increased employee morale and engagement.

Requirements

• 3+ years of back-of-house experience in a high-volume restaurant environment.
• 1+ years of experience in a leadership role.
• Working towards or completion of education focused in culinary arts, hospitality, business, or a related field is a bonus.
• Motivated learner when it comes to technology, software, and restaurant operations.
• Excellent communication, organizational, and problem-solving skills.
• Ability to complete physically demanding tasks, including standing for long periods, lifting 50 pounds, bending, and reaching.
• Flexible availability to work evenings, weekends, and holidays.

The Assistant Kitchen Manager refines kitchen production standards by performing daily inventory walk-throughs, conducting staff meetings, and ensuring adherence to plate presentation, recipe guidelines, and safety practices across all shifts. Serving as a key liaison between the kitchen manager and culinary staff, this role coordinates catering and banquet functions and sustains the productivity and quality standards that protect the operation's bottom line.

Operational Focus

• Conduct proper ordering procedures to maintain appropriate par levels of all kitchen-related products.
• Ensure a high standard of service efficiency, sanitation, training, and safety practices.
• Perform a daily walk-through of inventory to determine daily production needs.
• Conduct meetings with staff at regular intervals.
• Assist the kitchen manager with labor control, assigning duties to supervisors and staff members, and delivering timely staff evaluations.
• Ensure development, coaching, discipline, and mentoring of staff members.
• Ensure accurate completion of culinary staff schedules in accordance with forecasted business volume, and anticipate and recommend employment needs.
• Assist the kitchen manager with coordinating catering and banquet functions with the appropriate department head.
• Ensure proper plate presentation and adherence to product specifications and recipe guidelines.
• Maintain quality and consistency of products and prevent waste.
• Notify the appropriate department head of low inventory and recommend new inventory as needed.
• Ensure that all productivity and quality standards are maintained, and perform other duties as assigned with a sense of urgency.
• Understand and utilize all safety and sanitation practices as defined in the safety program, and report any accidents.

Education & Experience

• High school diploma or GED required.
• Associate's degree or equivalent from a two-year college or technical school preferred.
• ACF certification or equivalent required.
• Certified Professional Food Manager certification required.
• Health permit, food safety card, and alcohol awareness card required before first day of employment, subject to local laws.
• 3 to 5 years of experience working in a supervisory capacity required.
• Experience in a high-volume environment required.
• Ability to supervise multiple levels of culinary workers.
• Ability to calculate cost of goods and troubleshoot discrepancies in cost reporting.
• Ability to forecast labor cost based on historical data and trends.
• Good written and verbal communication skills.
• Ability to interact professionally with other departments and outside contacts.
• Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
• Good judgment and decision-making abilities.

Sitting at the intersection of culinary operations and retail merchandising, the Assistant Kitchen Manager oversees ordering, receiving, scheduling, and weekly inventory review while collaborating with the kitchen manager and talent acquisition to source and train new team members in a retail or grocery environment. Operating across food production planning, equipment maintenance, and stakeholder reporting, this role advances food safety compliance and margin performance through consistent execution of quality standards and plan-o-gram adherence.

Job Functions

• Ensure all guests are greeted and proactively assisted in an engaging manner with accurate and timely information.
• Manage order guides and ordering deadlines for all ingredients, supplies, and beer and wine.
• Ensure proper receiving and stocking of goods following rotation standards when replenishing product levels, and manage product to reduce shrink and damage.
• Collaborate with the kitchen manager and talent acquisition in the sourcing, selecting, hiring, and training of new team members.
• Partner with the kitchen manager to write and manage the weekly schedule for team members to ensure a superior guest experience.
• Support the kitchen manager in managing sales, profitability, and margin.
• Help create food production schedules to ensure all food safety and quality policies and procedures are followed.
• Conduct weekly inventory review.
• Ensure the cleaning schedule is followed for all cases within the department.
• Ensure merchandising of product is consistent with plan-o-grams.
• Certify that equipment is maintained properly, serviced regularly, and that any maintenance issues are communicated promptly.
• Provide weekly feedback to stakeholders on department operations to enable quick adjustments.
• Ensure team members adhere to all safety requirements and protocols, including food safety, per company policies and applicable law.

Technical Qualifications

• High school diploma required.
• Bachelor's degree in culinary arts, food science, nutrition, or hotel and restaurant management highly desirable.
• 3+ years of experience as a front-of-house restaurant manager within the retail, restaurant, or hospitality field.
• Knowledge of local, state, and federal food and health department requirements.
• Production planning software experience.
• Retail, culinary, or grocery experience preferred.
• Proven oral and written communication skills for productive communication with team, management, and guests.
• Must have passion for cooking delicious, healthy, and safe food, with high standards for food quality and customer satisfaction.

A key member of the kitchen management team, the Assistant Kitchen Manager leads employee culture, hiring, training, and scheduling while managing shift execution, food inventory, and all kitchen ordering across produce, bread, broadline suppliers, and smallwares. Collaborating across front-of-house and back-of-house functions, this role builds the systems and cost controls that keep ticket times under 12 minutes and deliver high-quality, consistent food to every guest.

Scope of Work

• Lead and manage employee culture, interviewing, onboarding, hiring, training, staffing, scheduling, development, and discipline.
• Manage shift execution through checklists, beverage, service, ambiance, guest interaction, and retention.
• Build sales and manage cost of goods, and maintain a clean, compliant, efficient, and operational building and its assets.
• Maintain appropriate prep and par levels to ensure fresh food, and manage and complete daily prep lists and checklists.
• Obtain and maintain all food safety city and state certifications for self and staff.
• Perform food inventory on a weekly basis with food cost calculated using point-of-sale and inventory software.
• Manage all kitchen ordering, including produce, bread, broadline suppliers, smallwares, and paper goods.
• Maintain and inventory smallwares and manage kitchen repairs and equipment maintenance.
• Put systems in place to keep ticket times under 12 minutes and ensure high-quality, consistent food.
• Maintain kitchen and food storage cleanliness and organization.
• Provide continual education to front-of-house staff on menu and food preparation.

Minimum Qualifications

• ServSafe certification required for both city and state.
• At least 2 years of full-service kitchen experience.
• Culinary or hospitality degree preferred.
• Strong ability to lead, manage, and understand all kitchen positions.
• Organizational skills and commitment to cleanliness are essential.
• Computer literacy, including Microsoft Excel, Word, and email.

The Assistant Kitchen Manager oversees back-of-house team members, food production, and ordering of produce, seafood, and main food orders for a high-volume, full-service restaurant operating a scratch kitchen. Reporting to the executive chef, this role develops team members through coaching, counseling, and feedback, and creates the positive kitchen environment that sustains quality food, cleanliness, and staffing goals.

Work Activities

• Provide support to the executive chef in all areas of responsibility.
• Manage back-of-house team members, operations, and food production for the restaurant.
• Provide direction and training to team members through coaching, counseling, and feedback.
• Manage ordering of produce, seafood, and main food orders.
• Conduct bi-weekly inventory in a team effort.
• Schedule back-of-house team members.
• Interview and hire back-of-house team members to maintain staffing goals.
• Supervise and participate in butchering and portion control on each shift.
• Create a positive environment that sets the expectation for quality food and a neat, clean, and organized kitchen.

Professional Experience

• 2 years of high-volume, full-service restaurant experience in a management position.
• Butchering experience preferred.
• Scratch kitchen experience preferred.
• Excellent communication skills with the ability to remain calm and composed under pressure.
• Self-actualized, motivated, and self-disciplined with a maintained professional appearance.

Assistant Kitchen Manager advances the smooth daily operations of the kitchen by maintaining inventory, controlling food and labor costs, and recruiting and training staff under the direction of the Kitchen Manager. The work directly supports streamlined processes, daily team meetings, and consistent operational performance that enable the store to meet quality and service standards.

Key Deliverables

• Maintain inventory list and manage stock.
• Order food ingredients from suppliers.
• Plan weekly schedules.
• Train and coach staff, handle staff issues, and assist in evaluating staff performance.
• Prepare maintenance reports and food loss reports.
• Recruit part-time candidates.
• Provide suggestions and feedback to the store manager.
• Assist in investigating customer complaints.
• Streamline processes and ensure smooth operations.
• Lead the store's daily meeting.
• Control food cost and labor cost.

Required Qualifications

• 2 years of working experience in the kitchen.
• Good work ethic, including integrity, teamwork, punctuality, and respect.
• Good interpersonal and communication skills.
• Basic customer service skills.
• Problem-solving ability with a passion for creative thinking to achieve desired outcomes.
• Ability to work efficiently under pressure.