Assistant Kitchen Manager

Accountabilities and Responsibilities

Leadership - The AKM is expected to lead by example in all areas. Enthusiastic dedication, professionalism and positive leadership have the greatest impact on the team. The AKM must organize, energize, develop and lead a diverse work group with BPRC’s Mission Statement and Core Values as the guiding principles.

• Running great shifts using great people and creating relationships
• Hiring great people and not compromising standards
• Training and upholding people to company standards
• Communicating to team members clearly and effectively
• Communicating to Chef, GM and fellow managers clearly and effectively
• Identifying opportunities and taking swift action to correct behavior
• Always looking for culinary opportunities and ways to improve

Culinary Focus - The Assistant Kitchen Manager is responsible for adherence to Executive Team expectations and guidelines.

• Understand and Support Executive Team initiatives. Continuously support and build the culture behind our culinary vision.
• Work closely with the Kitchen Managers, Executive Chef’s and Culinary Director to keep the menu fresh and relevant through features and seasonal menu changes
• Hold all team FOH & BOH accountable for adherence to expectations and specifications
• Conversing and coaching managers and staff on a daily basis about our food and culinary vision.
• Maintain food quality and sanitary practices for food handling & cleanliness
• Will uphold all Serv Safe guidelines both FOH & BOH

Hiring, Training & Development of BOH Team Members – The AKM is responsible for the training, development and cohesiveness of all BOH team members. This can be done in the following ways:

• Interviewing and Hiring using the Blue Plate selection tools
• Work with trainees and trainers to ensure all aspects of the position are reviewed, demonstrated and validated
• Continued training through Coaching, Mentoring, Development Plans & Support
• Giving & soliciting consistent and constructive feedback
• Measuring and documenting team members successes and opportunities
• Creating and reviewing goals for key hourly staff and BOH team members

Profitable Financial Operations - The Assistant Kitchen Manager is held accountable to the store being a profitable operation. Key areas to this are:

• Understanding of Profit & Loss statement and what impacts it
• Understands the budget and how to impact it
• Comprehension of financial reporting platform, specifically all inventory functions
• You will work closely with the Chef to maintaining product levels without over ordering or running out of products
• Understands costs and how they impact the financial statement.
• Prime Costs - labor, food, beverage
• Controllable Costs - i.e. office supplies, marketing, training & education, printing
• Understands productive scheduling and is held accountable for:
• Writing schedules to budgeted labor percentage
• Managing to those numbers daily
• Reviewing opportunities and taking action to correct shortcomings

Facilities – The AKM is responsible for working with the Chef to maintain the entire facilities of the store. This to ensure cleanliness and consistent operation of the restaurant.

• Sanitation: Maintain standards of cleanliness through daily cleaning company and employee standards
• Equipment: Perform thoughtful consistent maintenance checks on all equipment. Possess a base knowledge for the functions of all equipment.
• Health Department: Follow all safety & sanitation standards
• Exterior: Maintain eye-appealing exterior. Ensure back dock is cleaned daily, any flowers are watered regularly, all snow removal is timely, all garbage and debris is swept continuously throughout the day
• Interior: Keeping all employees on task with cleanliness responsibilities throughout their shifts