What are the responsibilities and job description for the Assistant Kitchen Manager position at The Sicilian Butcher Fort Worth?
The modern-casual meatball and butchery-inspired concept is the first of its kind to launch in Phoenix. Brought by visionaries and operators of Tomaso's, Hash Kitchen, The Mexicano, and The Sicilian Baker. The Sicilian Butcher is a chef-driven neighborhood restaurant developed by celebrity chef Joey Maggiore.
Requirements
- 3 YEARS of HIGH VOLUME FULL-SERVICE restaurant management experience
- Be at least 21 years of age
- Willing to go the extra mile to satisfy every need of our guests.
- Bachelor's degree or certification from culinary school is preferred
- Basic experience with Microsoft Suite
A Day in The Life
The Assistant Kitchen Manager is second in command of our kitchen. You will
follow our Kitchen Managers specifications and guidelines. The successful candidate will
employ their culinary and managerial skills to play a critical role in maintaining and enhancing
our customers' satisfaction.
- Fill in for the Kitchen Manager in planning and directing food preparation when necessary.
- Follows the Sicilian Butcher recipe book with exactness and precision
- Works closely with and trains cooks and other workers in the preparation, cooking, and presentation of the food to The Sicilian Butcher's standards
- Monitors training processes and meets regularly with trainers to discuss staff member progress and goals
- Leader in quality control, food safety procedures, and restaurant food safety guidelines
- Checks and maintains proper food holding and refrigeration temperature control points.
- Monitors and enforces the use of temperature logs.
- Supervises and coordinates activities of cooks or workers engaged in food preparation
- Maintains back-of-house facilities and equipment to uphold the safety and cleanliness standards of the brand. Communicate with the Kitchen Manager when these standards cannot be met for any reason.
- Oversees all product orders and products received
- Controls food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures
- Performs other duties as required by upper management.