Asst. Kitchen Manager IL DRT

The Assistant Kitchen Manager assigns, supervises, and leads (hands-on) culinary staff to prepare resident meals for the dining rooms, resident neighborhoods, special events, catering services, and employee meals, paying close attention to achieving a high level of food quality in relation to thoughtful, properly seasoned, beautifully presented and well executed dining experience. This individual is committed to reducing food waste and creating efficiencies.

Hours: Position may require working weekends and evenings to fill in for other staff members as needed.

Status: Non- Exempt

• Works with the Dining Arts Kitchen Manager to accurately requisition and maintain the highest quality products for use throughout the kitchens, resident neighborhoods, dining rooms, special events, catering services.
• Supervises and directs staff activities; assists with hiring and other management tasks.
• Works in close partnership with the front-of-house Dining Arts Supervisors, ensuring the highest standards of excellence in food quality and presentation are met throughout the dining rooms, resident neighborhoods, special events, catering services, and employee meals.
• Reviews all menus and requisitions requests for the entities of the operation (lakeside, book nook, arbor room & caterings
• Receive deliveries and direct staff on placement of inventory according to storage hierarchy and proper practices
• Monitors inventory, requisitions repair and acquisition of equipment.
• Creates cleaning assignment schedules and ensure staff is trained in appropriate hygiene.
• Presents an attitude of service and support for staff, fellow employees and the dining patrons.
• Maintains accurate weekly and monthly inventory of product
• Creates daily, weekly and monthly cleaning assignments to be assigned/ maintained
• Maintains storerooms and walk-in coolers
• Assists in developing an appropriate staffing pattern to assure sufficiency of personnel to accomplish goals.

Typical Physical Requirements:

1. Ability to squat, kneel, bend, stoop, reach (above the shoulders) and lift most of the day.
2. Ability to stand and walk for extended periods of time and move hands and arms in any direction.
3. Must be able to tolerate a noisy, hot, humid environment, as well as cold temperatures from refrigerators and freezers.
4. Must be able to lift 40 lbs and push food carts weighing more than 100 lbs,
5. Able to taste and smell food to ensure quality.
6. Exposure to detergents & chemicals used in cleaning.
7. Work beyond duty hours, on weekends, and in other positions temporarily, when necessary.

Key Knowledge, Skills, and Abilities

1. Must be able to read, write, scale, cost and estimate recipes.
2. Office computer skills to include Word and Excel
3. Ability to embody and uphold the corporate personality and culture of Arbor Acres with its emphasis on warmth, caring, generation of community, enthusiasm, achievement of excellence, and joy.

Minimum Education

1. High School Diploma or equivalent.
2. Two-year culinary degree, (or equivalent experience with documented experience in a commercial foodservice operation based on classic culinary techniques, methods and preparations).

Minimum Experience

1. 3 years of hands-on, production in a commercial foodservice kitchen (high volume preferred).
2. 3