Assistant Kitchen Manager

An Assistant Kitchen Manager to be support to the Kitchen Manager/Chef in overseeing kitchen operations, managing staff, assisting with food preparation, maintaining food safety, and ensuring efficient kitchen workflow. Assist with the catering service for the Conference Center.

Minimum Requirements:

• 3+ years’ experience in culinary arts, restaurants or other related fields.
• Strong leadership, communication and interpersonal skills.
• Ability to interact and engage with a diverse population with compassion and patience.
• Food Manager Certification (training provided if hired).
• Willing and able to lift 50lbs. and be continuously on your feet and walking.
• Willing to undergo a background check.
• Candidates must be at least 18 years of age.
• Candidate must be willing to work weekends and holidays.
• Catering experience is a plus.

Principal Duties and Responsibilities:

• Assist in training kitchen staff on proper cooking techniques and kitchen procedures
• Monitor inventory levels and assist in ordering supplies to maintain stock levels
• Ensure compliance with health and safety regulations and food hygiene standards
• Collaborate with the Kitchen Manager to create and update menu items
• Assist in the Conference areas catering and meal service.
• Handle administrative tasks, such as scheduling, payroll, and performance evaluations
• Assist in resolving kitchen-related issues and conflicts among staff
• Uphold cleanliness and organization in the kitchen, including proper equipment maintenance

Requirements and Skills:

• Strong leadership and organizational skills.
• Knowledge in catering and food preparation and cooking techniques.
• Ability to work in a fast-paced environment and handle high-pressure situations.
• Excellent communication and interpersonal skills.
• Proficiency in using kitchen equipment and tools.
• Understanding of health and safety regulations in a kitchen setting.
• Flexibility to work evenings, weekends, and holidays.
• Commitment to maintaining high-quality food standards and fostering a positive kitchen culture.

Pay is based on experience.