Assistant Manager in Dyer, Indiana at Ridgeway Petroleum Inc

An Assistant Kitchen Manager (AKM) is responsible for supporting the Kitchen Manager in the day-to-day operations of a kitchen, including supervising pizza cooks, maintaining food quality and safety standards, managing inventory, ordering supplies when needed, scheduling staff when needed, ensuring proper food handling procedures, and training new kitchen employees, all while upholding cleanliness and organization within the kitchen.

Key responsibilities of an Assistant Kitchen Manager:

· Staff Management:

· Oversee the daily tasks of all pizza cooks.

· Train new kitchen staff on proper cooking techniques, recipes, and sanitation procedures.

· Assign tasks and manage workflow to ensure efficient kitchen operations.

· Address staff concerns and resolve kitchen-related conflicts. (With you direct supervisor)

· Food Quality and Safety:

· Ensure adherence to food safety regulations and standards.

· Monitor food quality and consistency throughout the cooking process.

· Implement proper food handling practices, including proper storage and rotation.

· Conduct regular sanitation checks and maintain a clean kitchen environment.

· Inventory and Ordering:

· Monitor inventory levels of food supplies and ingredients.

· Place orders for food items to maintain stock levels when needed.

· Identify areas to save labor or cut supply cost.

· Menu Management:

· Assist the Kitchen Manager in developing new menu items and updating existing recipes.

· Ensure consistent quality and presentation of menu items according to menu specifications.

· Administrative Tasks:

· Create staff schedules and manage time off requests if needed.

· Maintain kitchen documentation, including recipes, prep lists, and inventory logs.

Required Skills and Qualifications:

• Strong understanding of food safety and sanitation practices
• Excellent communication and leadership skills to effectively manage a kitchen team
• Ability to work under pressure and meet deadlines in a fast-paced environment
• Basic computer skills for inventory management and scheduling
• Knowledge of culinary techniques and recipe development

• Must be 18 years or older
• Be able to lift 25-50 LBS
• Reliable transportation
• Pass drug and background check
• Proven past experience in management
• Be an assertive leader
• Bring a winning attitude every day