Assistant Kitchen Manager - Full time

Job Title: Assistant Kitchen Manager

Reports to: Kitchen Manager and General Manager

FLSA: Non-Exempt

SUMMARY:

Responsible for management of back-of-house restaurant operations including, but not limited to, ensuring great food and beverage, service, staff and atmosphere.

KEY COMPETENCIES:

● Leadership ability

● Management ability

● People oriented

● Excels with time management

● Effective communicator

● Team player

ESSENTIAL DUTIES AND RESPONSIBILITIES:

I. Management Of Restaurant Operations

Customarily exercises discretion and independent judgment to ensure sound operations

Maintains working knowledge of Barrio Tacos standards, policies and procedures as printed in the employee handbook and best practices book

Leads by example in following standards and policies and meeting expectations of performance and professional behavior as listed in the employee handbook and best practices, holds staff accountable to do the same

Provides a leadership climate, which promotes fair and consistent application of company policies and procedures

Must be reliable and punctual in reporting for work as scheduled, utilizes the POS system to clock in and out for each shift and holds others accountable to do the same

Utilizes Microsoft Outlook to check email periodically throughout the shift and plan work and activities so that deadlines and objectives are met

Responsible for systems and procedures designed to affect control of restaurant costs and expenses

Responsible to achieve restaurant’s cost objectives as measured by the inventory software and financial statement results

Helps to identify food cost issues through use of biweekly variance report and proactively assists KM in resolving the issues

Follows kitchen systems that include ordering to established pars and following standardized order guides and ordering procedures, and completing master and line prep sheets

Maintains security of kitchen operations through “zoning” and enforcement of waste control, receiving product, and restaurant security policies

Manages comps/voids/promos/waste during each shift

Ensures proper kitchen staffing levels in accordance to labor budgets and maintains acceptable turnover levels as established

Participates in biannual store evaluation preparation and takes corrective action for deficiencies within established time frame

Makes certain that safety and security procedures are communicated and practiced by all employees while performing job duties and on company property

Communicates with the management team in & Shifts through daily use of the digital logbook and staff journal and shows acknowledgement of information

Reviews Ops and Bev notes weekly, initials once read and takes action when necessary

Participates in manager meetings as scheduled and reads and initials’ meeting notes when absent

Maintains confidentiality of all company information and is forthcoming in reporting all policy or procedure violations or wrongdoing to the General Manager or Kitchen Manager.

II. GREAT STAFF - Development, Performance and Morale of Self and Staff

Walks in the door motivated and prepared for the start of each scheduled shift

Maintains supportive, high-energy atmosphere to help create a positive working environment

Provides “added value” to the restaurant through building relationships, supervising, coaching, and mentoring staff

Makes recommendations which are “given particular weight” for hiring and terminating hourly employees

Manages employee productivity levels during each shift

Is accountable to develop staff members through utilization of Barrio Tacos training materials

Makes certain performance reviews and one-on-ones with hourly staff are conducted in a timely manner as required by company standard and clearly communicates performance expectations by providing constructive feedback as necessary

Ensures department schedules are written to budget and completed for Kitchen Manager or General Manager review by established due date

Effectively communicates roll out procedures for promotions and events and changes in procedures, standards, menus and recipes to staff to ensure awareness

Recognizes staff for a job well done

Participates in company meetings and training seminars as scheduled, required certifications must be kept up to date

III. GREAT SERVICE – Quality and Satisfaction

Promotes a strong service culture and provides hands-on leadership by supporting and coaching employees throughout the shift

Maintains standards of food production, shelf life, and recipe ingredients

Accurately completes line checks prior to each lunch and dinner shift

Maintains verbal communication necessary on the line with staff and management to ensure food delivery and cooking time standards are achieved as measured by ticket times

Responsible to ensure menu items are consistent in quality and presentation as determined by Barrio Tacos recipes, systems, and procedures

Ensures product quality standards are met and products are purchased from approved vendors

Ensures availability of daily menu items to meet the demands of business

IV. GREAT ATMOSPHERE – Appearance, Maintenance and Sanitation of the Restaurant

Upholds cleanliness standards through daily, weekly and monthly checklists, appropriate delegation, and timely follow-up

Ensures that cleaning supplies and equipment and cooking tools are available for staff to perform their work duties

Makes logical, cost effective attempts to trouble shoot minor equipment repairs

Assists in the maintenance, sanitation and operational standards of all kitchen equipment and helps to maintain accurate tracking of all equipment information and repairs

Ensures sanitation meets or exceeds specifications of local health department standards and corrects any inspection violations within twenty-four hours

LIMITS OF AUTHORITY:

● May make no expenditures without approval of the Kitchen Manager or General Manager

● May no sign contracts on behalf of the company

● May not discharge or change the wage of any employee without consulting with the General Manager

● May not accept payment for good or services from any purveyor or gratuity from a guest without permission from the Area Director

GENERAL WORKING CONDITIONS:

The characteristics described here are representative of those an employee encounters while performing the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions without undue hardship on business operations. Contact HR if an accommodation is required.

Shift Length: varies; 10 hour shifts

Flooring: cement, tile, laminate, and hardwood floor

Lighting: adequate and overhead

Miscellaneous: subject to wet floors, temperature extremes, loud noise, and stress

PHYSICAL REQUIREMENTS:

For the safety of our employees Barrio requires that employees seek assistance when lifting any item(s) over 50lbs.

ADDITIONAL REQUIREMENTS:

● Mobility required during the entire shift

● Medium to heavy strength range

● Capable of using knives and other food preparation equipment and tools

● Prior cooking experience in a full service restaurant

● Ability to perform the essential functions in the following kitchen positions: prep, salad, pizza, fry, broiler, sauté, window, expo,dish

● Reading, writing, basic math and excellent verbal communication skills required

● Must be able to speak clearly and listen attentively to employees

● Responsible, dependable, and flexible in scheduling

● Capable of using computer and point of sales systems

● Able to respond in emergency situations to avoid imminent dangers to self and others

Responsibilities and tasks outlined in this document are not all inclusive and may change as determined by business needs.

Job Type: Full-time

Pay: $17.65 - $22.00 per hour

Expected hours: 50 – 70 per week

Benefits:

• 401(k)
• Health insurance
• Paid time off
• Paid training

Shift:

• 10 hour shift

Work Location: In person

Salary : $18 - $22