Assistant Kitchen Manager at Atomic Provisions, LLC – Denver, Colorado

PURPOSE: Under the direction of the Kitchen Manager, responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training employees in methods of cooking, preparation, plate presentation, portion and cost control, sanitation and cleanliness. Ensure that overall goals are attained including high levels of employee retention, guest service and satisfaction and food quality.

ESSENTIAL DUTIES:

• Ensure that all company policies, procedures, standards, guidelines, and training programs are followed and completed on a timely basis.
• Maintain and contribute to a safe and respectful working environment for both staff and customers through proper staff training, schedule writing, cost line checks, shift notes, to go supplies cost, using proper food handling skills and following all federal, state, county and municipal workplace health, safety and labor guidelines.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Supervise and participate in kitchen cleaning. Implements and maintains appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Control inventories of food, equipment, and work areas to ensure efficient service and conformance to Atomic standards. Ensure that all equipment is clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Arrange for equipment maintenance and repairs when necessary.
• Check and maintain proper food holding and refrigeration temperature control points.
• Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees. Creates a positive, productive, and empowering/motivating work environment.
• Share responsibility for scheduling back of house labor as required by anticipated business activity, while ensuring that all positions are staffed when and as needed, while ensuring labor cost objectives are met.
• Analyze operational problems and implement creative solutions to areas of potential improvement.
• Attend all scheduled employee team meetings and offer suggestions for improvement.
• Fill in for fellow team members where needed to ensure guest service standards and efficient operations.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Perform weekly inventory logs, create daily prep list, and record waste after each shift.

OTHER DUTIES:

• Other duties as assigned

KNOWLEDGE, SKILLS, & ATTRIBUTES:

• Knowledge and promotion of Atomic’s culture and brand
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Knowledge of cost and labor systems
• Excellent mathematical skills
• Excellent verbal communication skills
• Excellent interpersonal, organizational, and problem solving skills.
• Exceptional self-discipline.
• The ability to think on your feet and act intuitively
• Passion for high-quality food and health standards
• Strong leadership qualities
• Team player who

ESSENTIAL PHYSICAL REQUIREMENTS:

• 100% Stand for long periods of time.
• 75% Bend, stoop, lift and reach.
• 75% Lift and carry racks of up to 45 pounds, up to 80 times per shift; reaching and placing items on high shelves.
• 75% Use chemicals and cleaning materials according to safety regulations.
• 20% Flexible in performing other related tasks designated from manager.

ESSENTIAL TRAINING REQUIREMENTS:

• Food service sanitation certification preferred

QUALIFICATIONS:

• Experience overseeing day to day back of house culinary operations in a high volume, fast paced, scratch kitchen
• Experience as an assistant manager in the restaurant industry
• Minimum of xx years of experience in varied kitchen positions including food preparation, line cook, and expeditor
• Minimum xx months in a leadership or management position
• Must have excellent communication skills, and be able to clearly communicate with managers, kitchen and dining staff and guests.
• Be able to work in a fast-paced environment and have the ability to multi-task
• Must have stamina to work 50 to 60 hours per week
• Experience with working with a POS, inventory program, and online ordering