Assistant Kitchen Manager

Job DetailsJob Location: Central Kitchen - ABQ International Sunport - Albuquerque , NM 87106Position Type: Full TimeSalary Range: $17.50 - $24.00 HourlyJob Category: Hospitality - HotelASSISTANT KITCHEN MANAGER

Summary/Objective: “At Fresquez Companies, we empower the lives of people by providing authentic, impactful and exceptional experiences (one team member and guest at a time.)"

Day Shift: (4:00 am/6:00 am start time to 1:00 pm) $17.50 - $19.50

Overnight Shifts: (8:00 pm - 4:00 am) $19.50 - $22.00

This role sits at the center of our Sunport food and beverage operation. It helps ensure every outlet is set up each day to serve travelers food that is consistent, high-quality, and something we’re proud to put our name on.

The Assistant Kitchen Manager works alongside the Kitchen Manager to keep daily kitchen operations running smoothly — from production and food safety to quality control and team support. They help guide the team, hold standards, and make sure recipes are executed the right way, every time.

This is a hands-on leadership role that keeps the kitchen steady, organized, and focused. When this position is strong, the entire operation runs with confidence — and that confidence shows up in the food we serve to Sunport travelers every day.

Essential Functions:


Assist Kitchen Manager in supervising bakers, prep cooks, and kitchen team members.
Collaborates with restaurant operations team and upper leadership team.
Must obtain a New Mexico Alcohol Server Permit
Protects organization's value by keeping company information confidential.
Lead by example in maintaining a positive, respectful, and safety-focused work environment.
Excellent internal and external customer service.
Ability to work flexible hours, including early mornings, evenings, weekends and/or holidays as needed.
Ability to multi-task and quickly prioritize tasks.
Provide daily directions, coaching, and support to ensure production goals are met.
Food safety driven and food service/baking experience.
Responsible for prepping ingredients and assembling baked goods according to restaurant recipes and specifications.
Reviews production schedules to determine variety and quantity of goods to bake and to assemble supplies and equipment needed for daily baking activities.
Shapes dough for cookies, pies and fancy pastries either by hand or by using dough rollers and cookie cutters and industrial mixing machines.
Preps food and other items as needed or as directed by the Kitchen Manager. 
Cuts and weighs dough into uniform portions with knife or divider, molds dough into loaves or other shapes, and places in pans; proofs dough and bakes in oven using peel; inspects product for quality during and after baking and makes adjustments to processes as required.
Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes.
Operate large-volume cooking equipment such as ovens, grills, deep-fat fryers and/or griddles, slicer, etc. with the ability to use simultaneously at times.
Read order slips and/or screens or receive verbal instructions to bake to specifications; order and take delivery of product, as needed.
Verify prepared baked goods meet requirements for quality and quantity.
Clean, stock and restock workstations, display cases, etc.
This is a safety sensitive position. 
Other duties as assigned.

QualificationsGeneral Requirements

Skills and Qualifications:

Organization/Prioritization, General Math Skills, Analytical Skills, Attention to Detail, Thoroughness, Verbal Communication, Ethical Conduct, High Integrity, Personal Responsibility, Initiative, Accuracy, Technical/Mechanical Ability, Safety Conscious, Cleanliness, Creativity

General Requirements:


Strong knowledge and understanding of company and FDA standards, processes and procedures.
Knowledge of restaurant/baking supplies, equipment, and/or services including ordering and inventory control.
Ability to monitor and/or maintain quality control standards.
Ability to prepare and bake a variety of pastries and/or other baked goods.
Ability to gather data, compile information, and prepare reports.
Ability to receive, stock, and/or deliver goods.
Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials.
Knowledge of food preparation and presentation methods, techniques, and quality standards.
Assist on special projects as needed or requested.
Detail oriented.
Excellent listening skills.
Team Player – Ability to act in a collaborative manner which contributes to creating an environment of respect and professionalism displayed at all times toward management, co-workers, guests, and vendors.
Effective organizational and time management skills; able to manage multiple priorities, to complete tasks/projects in a timely fashion.
Ability to work under pressure and to be flexible and adept to varying and changing demands.
Able to wo