Assistant Kitchen Manager
$65,000–$75,000 year
On-siteDenver, Colorado, United States
Job Summary
Oversee kitchen operations and food production to ensure high standards of quality and consistency while expediting orders for smooth service flow. Conduct daily line checks on food temperatures and ingredient freshness, assist the Executive Chef in creating daily specials, and enforce health and sanitation regulations. Train and mentor kitchen staff, coordinate labor scheduling, and monitor labor, food costs, and inventory to stay within budget parameters. Review monthly P&L statements, implement waste reduction strategies, and supervise kitchen closing procedures. Requires 2+ years of culinary leadership experience, strong knife skills, and ability to work nights, weekends, and holidays in a fast-paced environment.
Required Qualifications
- 2+ years of professional culinary leadership experience in a high-volume, upscale dining environment
- Strong understanding of kitchen operations, food cost management, and inventory control
- Excellent culinary skills, including knowledge of mother sauces, stocks, proteins, and global cuisine
- Ability to execute all kitchen positions and support line staff during peak hours
- Exceptional knife skills
- Ability to train others in proper techniques
- Strong leadership, communication, and problem-solving skills
- SERV Safe Management Certification (or equivalent to state regulations)
- Ability to work nights, weekends, and holidays in a fast-paced environment
- Ability to stand for extended periods and work in a high-heat environment
- Capability to lift and carry up to 50 lbs
- Flexible schedule, including availability on nights, weekends, and holidays
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