Assistant Kitchen Manager

Description

• →Lead the shift. Run assigned shifts as the senior culinary leader on the floor — directing stations, setting the pace, and moving the team as volume shifts.
• →Hold the standard. Enforce recipe adherence, portion control, and plating specifications station by station, correcting course in real time before food leaves the kitchen.
• →Coach and develop. Train Shift Leads, Utility Chefs, and Line Chefs on station standards, prep procedures, and new menu items, with feedback in the moment.
• →Plan prep and production. Build and adjust daily prep and production lists against forecasted volume to protect quality and limit waste.
• →Own food safety. Complete and verify temperature checks, cooling reports, and digital food safety logs; lead sanitation walks and hold the team to allergen-handling and HACCP protocols.
• →Support inventory and ordering. Run counts, receive and verify deliveries against invoices, flag variances, and place orders as directed by the CDC.
• →Watch the numbers. Apply portioning, yield, and waste controls that support food and labor cost targets, and surface what’s driving them.
• →Open and close. Lead opening line checks and closing procedures — checklists complete, equipment shut down properly, facility secured.
• →Step in. Take day-to-day leadership of the kitchen when the CDC is not present

Requirements

• At least 2 years in a supporting kitchen leadership role (e.g., Assistant Kitchen Manager, Kitchen Lead, Sous Chef) in a high-volume or made-to-order kitchen
• Demonstrated ability to run a station and direct others through a full-volume shift
• Experience training or onboarding hourly kitchen team members
• ServSafe Food Handler certification, or the ability to obtain one
• Working knowledge of food safety standards, HACCP, and Health Department compliance
• Familiarity with clean eating principles, dietary restrictions, and allergen-friendly cooking techniques
• Comfort with kitchen systems — POS, inventory platforms, online ordering, and digital food safety logs
• Organizational skills to prioritize prep, production, and cleaning in a fast-paced environment
• Clear communication with leadership, your kitchen team, and vendors
• A commitment to sustainability, ingredient integrity, and high standards of kitchen cleanliness
• Background in health-forward, clean-ingredient, made-to-order kitchen concepts and/or experience with delivery-first or digital food concepts preferred
• Bilingual — Spanish/English a plus