Kitchen Assistant Manager

SUMMARY

The Kitchen Assistant Manager supports the General Kitchen Manager of the caf including overseeing financial objectives staff development and maintaining high standards of food quality and safety. This role requires strong leadership effective communication and the ability to assist in managing a highvolume kitchen environment.

JOB DUTIES include but are not limited to the following:

1 Operational Oversight:

• Assists in leading the preparation of food as necessary ensuring product quality freshness and presentation meet company standards for baked goods cakes sandwiches and beverages.
• Supports maintaining budgeted revenue cost of goods labor supplies and operating cash flow related to food operations. Reviews monthly profit and loss statements and assists in addressing variances.
• Collaborates with the operations team to plan supervise and execute all catering functions.
• Estimates food consumption and makes purchases according to the companyspecified food program.
• Helps develop monthly action items to address issues such as spoilage margin and quality of the product.
• Participates in team and regional meetings as scheduled.

2 Food Quality and Safety:

• Adheres to and supports the implementation of the companys Food & Beverage mandated menu and purchasing programs.
• Assists in maintaining kitchen and storage facilities in a sanitary condition and ensures compliance with local Department of Health (DOH) regulations.
• Facilitates kitchen equipment maintenance conducts Sanitation Audits and Cleaning Schedules and reports critical issues to the District Manager.
• Ensures maintaining a clean safe environment at all times and proactively addresses any safety or cleanliness concerns.

3 Staff Coordination and Development:

• Assists in recruiting hiring and retaining top talent with the support of the management and regional teams.
• Oversees kitchen staff in the preparation portioning merchandising and storage of food.
• Schedules staff efficiently to accommodate varying business volumes and fosters a teamwork environment.
• Assists in addressing and resolving disciplinary issues as necessary.
• Provides ongoing training and development to staff ensuring adherence to company standards and promoting a positive work environment.
• Coordinates staff and resources effectively in a highvolume environment.

QUALIFICATIONS

• Knowledge of baking multiple types of bread and baking and decorating cakes
• Associate Degree or Bachelors degree or equivalent years of work experience
• Minimum of two years kitchen management experience in highvolume retail bakery hospitality or restaurant venue required
• Basic understanding of food production fundamentals
• Basic Computer skills including proficiency in MS Office Products (Outlook Word Excel & PowerPoint).
• Bilingual (Korean and English) preferred.
• Must become certified in the specified food safety program within 30 days of employment.
• Ability to work varying shifts weekends holidays and extended workdays as needed to support business operations.

Employee Benefit

• Health Insurance options: PPO Medical Dental Vision covered (Company 100 paid) *insurance starts on the very 1st date.
• Life Insurance (Company 100 paid)
• Flexible Time (starting time can vary everyday)
• Short Term and LongTerm Disability Leave (short term 100 covered)
• Lifestyle Allowance (up to net $70 per Month)
• Cellphone reimbursement eligible
• Employee Discounts 40 off company products & services)
• 401(k) 5 Match (no vesting period! from Day 1
• Paid Time Off (generous and increases by tier!: Max ceiling of 180 hours PTO 15 days) the 1st year and increases by tier.
• Wellness Day: 40 Hours (Use it or Lose it System)
• Paid Maternity Leave (paid 100 for 12 weeks)
• Paid Secondary Caregiver Leave (up to 2 weeks)
• Paid Creative Leave
• Paid Holidays 11 days)
• Educational Benefit
• Employee Club Activities
• & Much More!