Kitchen- Assistant Manager

Plan, organize, and lead kitchen operations to maximize sales while maintaining high customer service standards. Manage inventory, security, and expense control by ordering deliveries, rotating stock using first-in-first-out methods, and minimizing shrinkage. Coordinate work schedules and breaks within budget, ensuring compliance with labor laws and wage policies. Train new associates, conduct department meetings, and resolve customer complaints to achieve outstanding product quality and presentation. Monitor refrigeration temperatures, enforce sanitation procedures, and address safety hazards immediately. Assist the department manager in achieving merchandising goals and gross profit targets while promoting a respectful, supportive team environment.