Assistant Kitchen Manager

Job Title: assistant kitchen manager 

Job Summary:

The assistant kitchen manager  is the second-in-command in the kitchen and supports the Head Chef in overseeing daily kitchen operations. This role involves supervising kitchen staff, ensuring food preparation and cooking processes run smoothly, and maintaining the quality and presentation of dishes. The Sous Chef is responsible for managing specific kitchen stations, inventory control, training and mentoring staff, and maintaining cleanliness and food safety standards. They are also expected to step into the Head Chef’s role when needed, ensuring continuity in kitchen operations.

Key Responsibilities:

• Staff Supervision: Oversee and manage kitchen staff, ensuring they are working efficiently, following recipes, and maintaining high culinary standards. Provide guidance, training, and feedback to junior staff.

• Food Preparation & Cooking: Assist with cooking and food preparation, ensuring all dishes are cooked to the restaurant’s standards of taste, presentation, and quality. Manage and operate specific kitchen stations (e.g., grill, sauté, pastry).

• Order Coordination: Help organize and prioritize orders to ensure timely preparation and service. Work closely with the front-of-house team to guarantee smooth communication and timely delivery of food.

• Inventory & Stock Control: Monitor and manage inventory levels, including ordering and receiving supplies, ensuring that stock is fresh and properly stored. Assist with cost control and minimizing food waste.

• Menu Development: Collaborate with the Head Chef on menu planning, development of new dishes, and seasonal specials. Ensure consistency in recipe execution.

• Quality Control: Monitor the quality of food being prepared, ensuring it meets company standards. Address any issues with food quality or presentation quickly.

• Sanitation & Safety: Ensure the kitchen is kept clean, organized, and adheres to all health and safety regulations. Train staff on proper food safety and hygiene protocols.

• Leadership & Teamwork: Lead by example, promoting a positive, cooperative, and efficient work environment. Step in to lead the kitchen when the Head Chef is absent or when needed.

Skills and Qualifications:

• Proven experience as a Sous Chef, Line Cook, or in a similar culinary role, with significant leadership experience.

• Strong knowledge of cooking techniques, kitchen management, and food safety standards.

• Ability to manage and motivate a team in a fast-paced, high-pressure environment.

• Excellent organizational and communication skills.

• Ability to work collaboratively with both kitchen and front-of-house teams.

• Attention to detail and dedication to maintaining quality.

• Ability to handle inventory management, budgeting, and cost control.

• Culinary degree or relevant certification preferred.

Physical Requirements:

• Ability to stand for long periods.

• Ability to lift up to 50 pounds.

• Comfortable working in a hot, busy kitchen environment.

Work Environment:

• Fast-paced, high-pressure kitchen environment.

• Flexible working hours, including evenings, weekends, and holidays.

Compensation:

Based on experience and location.

As a vital part of the kitchen leadership team, the Sous Chef plays an essential role in ensuring that all kitchen operations are efficient, organized, and focused on delivering high-quality dishes.