Assistant Kitchen Manager – Parks & Rec

Why Join MadTree as  a Assistant Kitchen Manager?

If you want to lead in a place where people genuinely care — about each other, about craft, and about the community we serve — then MadTree is where you belong. As an Assistant Kitchen Manager, you’ll help shape a kitchen culture rooted in connection, growth, and giving a f*ck. You’ll guide a team that supports one another, celebrates wins together, and takes pride in creating experiences that bring people closer to nature and to each other. This role is more than running a line or managing a shift. It’s about building a team that feels valued, crafting exceptional food with consistency and care, and leading with purpose every day. You’ll collaborate across departments, mentor emerging talent, and help create a kitchen environment where people feel supported, heard, and inspired.

• →Lead by example in fostering a positive, values-driven culture where team members feel supported, engaged, and accountable.
• →Develop team members through regular coaching conversations, skill-building opportunities, and clear career pathing discussions
• →Foster cross-departmental collaboration by building strong relationships with FOH, Private Events, and bar teams to ensure unified service delivery

• →Act as the designated person-in-charge of kitchen operations during assigned shifts when the Kitchen Manager is not present; supervising food preparation, cooking techniques, presentation, and maintaining consistency and quality
• →Provide a strong presence in the kitchen and on the line. Skillfully and knowledgeably work all kitchen stations
• →Lead and guide kitchen team members during service, ensuring quality, efficiency, and adherence to standards (i.e. recipe, ticket time, cleanliness, plate presentation, etc)
• →Conduct pre-shift meetings and quality checks before, during, and after service periods
• →Troubleshoot operational issues that arise during service and implement appropriate solutions
• →Document and communicate shift notes, concerns, and successes on log notes

• →Partner with location leadership to provide outstanding guest experiences through delivery of our Points of Differentiation: We are Warm & Welcoming, We Craft to Exceed Expectations, and Together, We Plant a Better Community
• →Monitor and maintain food quality and consistency through active oversight and hands-on involvement
• →Monitor guest feedback and strive to continuously improve food quality and service
• →Collaborate regularly with the Private Events team to plan and execute event catering. Support execution of special events and catering functions as needed
• →Train, coach, and develop team members through onboarding, ongoing feedback, and performance management to maintain high standards.

• →Clearly conveying expectations and feedback while developing positive relationships and connection with team members and management
• →Develop and maintain standard operating procedures and a training program for all kitchen operations

• →Support the Kitchen Manager with administrative tasks including invoice processing, inventory management, and ordering
• →Monitor and manage food inventory, including ordering, receiving, and storage, to minimize waste and control costs
• →Work within budget constraints to optimize food costs while maintaining quality, portion control, and pricing
• →Analyze the cost-effectiveness of menu items and make recommendations for adjustments as needed

• →Ensure comprehensive compliance with all health, safety, and sanitation standards throughout each shift
• →Supervise proper food handling, storage, and preparation according to established procedures
• →Extensive knowledge of safety, sanitation, and food handling procedures; conduct regular quality checks on food items, ensuring they meet company standards and guest expectations
• →Enforce health and safety regulations, ensuring a clean and organized kitchen environment; stay up-to-date with health department and food safety regulations to ensure compliance and safety
• →Monitor kitchen equipment and ensure it is kept in good repair; make sure malfunctioning equipment is repaired as quickly as possible
• →Report equipment maintenance needs and facility issues to the Kitchen Manager

• →Collaborate with FOH, bar, location management and events teams to ensure smooth service and successful execution of events and seamless service for our guest experience
• →Collaborate on and oversee execution of seasonal menu changes and event calendar to ensure operations teams maintain quality and flow

• →Enthusiastically spend a minimum of 16 hours per year volunteering (paid) for MadTree Impact initiatives with excitement, encouraging teammates to do the same

• →Perform other job-related duties as assigned

• →Availability:  Required to work evening hours, weekends, and holidays; management work week averages 45-50+ hours per week and more as deemed necessary at various times
• →Attitude:  Positive attitude and strong desire to be helpful with a friendly, service-oriented mindset to be in the service of guests and staff at all times
• →Leadership presence: Able to earn respect from team, provide direction, and inspire confidence
• →Time Management:  Strong skills in time management and organization with the ability to prioritize tasks and work under pressure
• →Initiative:  Comfort with working independently, multitasking, and maintaining efficiency and productivity during high-pressure service periods
• →Communication:  Effective and frequent communication with management and support staff, regardless of department, location, or shift
• →Culinary: Comprehensive culinary knowledge and ability to skillfully work all kitchen stations
• →Tech Proficiency:  comfort with restaurant management platforms including R365, Toast, Google Suite, etc.

• Ability to regularly sit, stand, and walk.
• Ability to frequently talk and hear.
• Ability to frequently lift and/or move up to 50 pounds.
• Ability to frequently reach with hands and arms. Use hands to handle or feel objects, tools, or controls.
• Vision abilities required by this job include close vision, distance vision, and the ability to adjust focus.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

• The work environment is usually that of a kitchen, restaurant, and bar.
• The employee occasionally works near hazardous materials.
• The employee frequently works on wet floors.