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Assistant Kitchen Manager store #55

REPORTS TO: Kitchen Manager with cross functional reporting to Multi Unit Kitchen Manager
ESSENTIAL FUNCTION: Acts as the Person in Charge in the absence of the Kitchen Manager. Ensures compliance with to the FDA Food Code. Responsible to achieve department goals, food safety, operating systems, customer service; and employee development.
PRIMARY RESPONSIBILITIES:
Food Service Management
Makes certain employees have the tools and items necessary to perform their jobs.
Assists in ordering food, cleaning products, paper goods and supplies from approved vendors.
Enures product is received, stored, and rotated following FIFO method.
Maintains company standards for food production, shelf life, recipes, product quality, and presentation.
Makes certain operating systems designed to control food cost are used to include order guides, build-to forms, time/temperature logs and waste sheet.
Holds employees accountable to follow recipes.
Ensures employees use proper scoop to portion and serve food from the hot bar.
Conducts weekly inventory for cost of sales report when needed.
Controls labor costs by scheduling employees by the approved labor budget.
Ensures employees clock in and out for each scheduled shift.
Safety and Sanitation
Verifies the completion of time/temperature logs to ensure proper cooking and holding temperatures for prepared food items.
Checks and documents temperature on all refrigeration equipment each shift.
Practices and maintains safe food handling procedures at all times.
Holds employees accountable for personal hygiene standards and proper hand washing procedures.
Wears non-slip shoes for every shift and hold employees accountable to do the same.
Ensures employees wear clean uniform and hair restraint at all times.
Acts as the Person in Charge and enforces the Employee Health Policy.
Holds employees accountable for Parkers cleanliness standards; delegates and monitors daily and weekly cleaning tasks.
Ensures the use of lids and straws on all cups when drinking beverages in the food preparation areas.
Maintains clear isles and walk ways in compliance with ADA Title III.
Customer Service
Interacts with customers and employees in a respectful, courteous manner, creating a friendly atmosphere.
Leads by example by frequently washing hands throughout the shift, wears clean disposable gloves on both hands at all times when handling ready-to-eat foods.
Ensures the availability and quality of hot bar items and prepared foods.
Maintains company standards for food production, shelf life, recipes, product quality, and presentation.
Communication
Speaks honestly and acts with integrity at all times.
Effectively communicates procedures, promotions and new products to employees.
Earns the trust of others through open, honest communication and good follow through.
Makes Kitchen Manager aware of weekly schedule changes, employee request offs; and confirms accuracy of hours worked.
Treats employees with dignity and respect at all times.
Recognizes employees for a job well done.
Training and Development
Utilizes Parkers training materials to train and develop employees.
Trains employees on safety procedures and proper use of kitchen equipment, knife handling and grease disposal.
Makes certain performance reviews occur for staff as required by company standards.
Management and Leadership responsibilities
Supports the team with hands-on management style and leads with a sense of urgency and purpose.
Completes responsibilities within established deadlines and maintains commitments.
Performs additional tasks as assigned.
Compliance to company standards, systems, procedures, and policies
Abides by company policies and procedures as established in the Employee Handbook and Training Materials.
Must be reliable and punctual in reporting to work as scheduled; enforces company time and attendance policy.
May not sign contracts on behalf of the company.
May not accept payment for goods or services from any purveyor without permission from the Chief Operating Officer.
Maintains confidentiality of all company information, is forthcoming in reporting all policy and procedural violations and any wrongdoing Management or Human Resources.
Requirements
EDUCATION, EXPERIENCE AND QUALIFICATIONS:
1+ years prior leadership experience in a food service operation or proven experience in food service operations with Parkers
Current Servsafe certification required
Must be 18 years of age or older to work with kitchen equipment
Capable of using knives, slicers, and other food preparation equipment
Must maintain a current, valid, unrestricted drivers license with an insurable driving record
KNOWLEDGE, SKILLS AND ABILITIES:
Able to provide excellence in service; perform basic mathematical calculations, read and write, understand and follow instructions
Must be detail-oriented and accurate
Must have good interpersonal and problem solving skills
Ability to multi-task effectively in a busy environment
Responsible, dependable, and adaptable to change.
Assistant Kitchen Managers are scheduled a variable 40 hour work week, or as business necessitates
GENERAL WORKING CONDITIONS
The characteristics described here are representative of those an employee encounters while performing the essential functions of food service position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Shift Length Varies 8 to 10 hour shifts
Flooring and Lighting Cement, tile, textured flooring and florescent lighting
Environment Subject to wet floors, temperature extremes, and loud noise



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