Grand Island, NE - Assistant Kitchen Manager FT

JOB OVERVIEW
Kitchen Assistant Manager works directly with the Kitchen Manager and assists in the
supervision and coordination of the activities of workers engaged in preparing and serving food.
The Assistant Kitchen Manager is often the Manager on Duty and will supervise and coordinate
as such during those times.
Hours: 40+ hours a week, working nights, weekends and holidays is a requirement, hours may
vary

RESPONSIBILITIES
Job Duties include but are not limited to:
▪ Assists the Kitchen Manager of the preparation, serving, and cooking of all food.
▪ Manages and assists the Kitchen Manager in overseeing all incoming and outgoing food.
Logs all incoming/outgoing food, enters in invoices, does inventory on a weekly (or biweekly) basis.
▪ Ensures all incoming food is correctly stored in appropriate location (pantry, freezer,
walk-in), and maintains continuous inventory of food and supplies.
▪ Reports shortages to Kitchen Manager.
▪ Ensures all food is kept within date and fresh.
▪ Ensures quality and presentation of every meal that is served to Guests.
▪ Maintains cleanliness in the kitchen work area, food preparation area, refrigerator,
walk-in, freezer, and pantry.
▪ Ensures all kitchen equipment is operating properly and is used properly to ensure
safety in the kitchen.
▪ Ensuring all food is cooked correctly according to the recipe and how you have been
instructed.
▪ Reports any problems to Kitchen Manager for appropriate action.
▪ Leads and assists all individuals assigned to the kitchen.
▪ Provides a positive work environment for all staff members.
▪ Serves as a role model to staff by actions, appearance, manners, language, and general
conduct.
▪ At times you may be required to wash dishes and maintains a general upkeep of dish pit
area.
▪ Ensures the staff use cut gloves when handling knives.
▪ Ensuring that your kitchen is kept clean and up to food service standards.
▪ We strive for “A” kitchens.
▪ Make sure to have open communication with the Kitchen Manager, Sterlings Manager,
General Manager, Director of Restaurants and/or District Manager.
▪ Understand food costs and know how to regulate them.
▪ Manage tasks and meet time schedules.
▪ Work closely with the Kitchen Manager, Sterlings Manager, General Manager and other
management staff.
▪ Maintain proper sanitation regulations and food handling guidelines.
▪ Cleaning.
▪ Completing any other duties as delegated or directed by your supervisor.

Job Requirements:
▪ ServSafe required to meet county regulations.
▪ Have a general knowledge and understanding of the food service industry.
▪ Be able to adapt, learn, and grow.

QUALIFICATIONS
▪ Must be at least 21 years old at the time of hire.
▪ If 21 years or older at any bar location, R-Serving is required and must be willing and able to
pour at least basic drinks.
▪ If there is a religious reason as to why alcohol cannot be served, an official religious
exemption in writing needs to be provided.
▪ Must be able to run errands and provide current driver license and vehicle insurance.
▪ Must have the availability to open and/or close regularly.
▪ Previous experience in food service or other related fields.
▪ Knowledge of common food safety practices.
▪ Strong leadership qualities.
▪ Ability to thrive in a fast-paced environment.
▪ Excellent written and communication skills.

PHYSICAL DEMANDS
Physical demands include but are not limited to:
▪ The employee will be required to stand, walk, sit, use hands, handle, or feel, reach with
hands and arms, stoop, kneel or crouch. Reasonable accommodations for disabilities
will be provided, both short term and permanent.
▪ Frequently move, stock, and transport boxes weighing up to 50 pounds.
▪ Mental stamina to make it through stressful and busy times.
▪ Ability to work in high temperature/ low temperature environments.
▪ Meaning work around hot fryers, grills, and flattops, and grabbing stock or putting away
stock in the freezer.
▪ Operate kitchen equipment.