What are the responsibilities and job description for the Assistant Kitchen Manager position at Chicken N Pickle?
Sous Chef / Assistant Kitchen Manager
Chicken N Pickle is a dynamic, multi-purpose venue and restaurant, focused on quality service in a fun, informal multi-daypart environment. We seek a Sous Chef to assist in the daily supervision of Back of House restaurant operations and high volume catering events. You will work with the Executive Chef, to execute high-quality food and drink menus and motivate our teammates to provide a quality guest experience.
Sous Chef responsibilities include maintaining Back of House work schedules, cost of goods, overseeing compliance with local and state health and safety restaurant regulations. Supervise food prep and recipe execution, maintaining a fully-stocked kitchen inventory. To be successful in this role, you should be able to manage our kitchen staff and guide them to deliver quality food on time, every time.
You will ensure efficient department operation, as well as maintain production goals, productivity, efficiency, quality and customer-service standards.
Nuestra cocina es bilingüe. Damos la bienvenida a los empleados que pueden habla Inglés y Español.
As Sous Chef/Assistant Kitchen Manager:
● Embody Chicken N Pickle’s core values: Authenticity, Community, Connection, Integrity and Quality
● Demonstrates and supports a culture of diversity, equity and inclusion
● Coordinate daily Back of House operations
● Supervise food prep and recipe execution
● Monitor, develop and predict weekly staffing needs, based on previous sales, weather and catering activities.
● Perform line check twice daily
● Supervise and evaluate Kitchen teammates
● Hire and terminate teammates, with General Manager
● Direct staffing levels and Cost of Goods in Back of House
● Evaluate staff performance and provide feedback
● Estimate future needs for goods, kitchen utensils and cleaning products
● Ensure compliance with sanitation and safety regulations
● Manage restaurant’s brand and suggest ways to improve it
● Control operational costs, identify and implement measures to cut waste
● Create detailed departmental reports on weekly, monthly and annual revenues and expenses and implement departmental budgets
● Train new and current teammates
● Implement policies and protocols that will maintain future restaurant operations
● Promote continuous skill development through online courses, coaching and training programs
Sous Chef/Assistant Kitchen Manager Qualifications:
● Proven work experience as a Kitchen Manager, or Executive Chef
● Bilingual strongly preferred
● Hands-on experience with planning menus and ordering ingredients
● Knowledge of a wide range of recipes
● Ability to follow all sanitation guidelines set by the state/county
● Knowledge of a wide range of recipes and cooking techniques
● Excellent physical condition and stamina, on feet for eight hours and able to lift 50 pounds. Excellent organizational skills
● Conflict management abilities
● Very good communication skills, bilingual preferred
● Ability to manage a team in a fast-paced work environment
● Certification from a culinary school or degree in Restaurant Management is a plus
● Perform in an active, fast paced, indoor and outdoor venue, during inclimate weather, with flexibility to work during evenings, weekends and holidays
Benefits:
Competitive Pay
Medical, Dental & Vision Coverage
Life Insurance
401K with company match
Vacation time
Discounted dining
Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to outdoor weather conditions. The employee is occasionally exposed to toxic or caustic chemicals. The noise level in the work environment is usually loud.
Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and talk or hear. The employee is frequently required to stoop, kneel, crouch, or crawl and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus.
