Asst. Kitchen Manager
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SUMMARY:
Responsible for management of back-of-house restaurant operations including, but not limited to, ensuring great food and beverage, service, staff and atmosphere.
KEY COMPETENCIES:
- Leadership ability
- Management ability
- People oriented
- Excels with time management
- Effective communicator
- Team player
Qualifications
- Read, write, and comprehend the English language
- Work with cold and extremely hot food products, utensils, dinner plates and glassware
- Work in a fast-paced environment consistent with changing business volume and demands
- Work in an environment where smoke, fumes, steam, and other airborne particles are present
- Work around, handle, operate, and control hot equipment and products in a safe manner
- Ability to learn quickly
- Ability to understand and carry out oral and written instructions and request clarification when needed
- Strong interpersonal skills
- Ability to work as part of a team at all times
- Ability to build relationships
PHYSICAL REQUIREMENTS:
For the safety of our employees Barrio requires that employees seek assistance when lifting any item(s) over 50lbs.
|
(1-2X per shift) Infrequent |
(3-12X per hour) Occasional |
(13-30X per hour) Frequent |
(30+X per hour) Continuous | |
| Floor to waist | Up to 120 lbs | Up to 50 lbs | ||
| Waist to shoulder | Up to 120 lbs | Up to 20 lbs | Up to 15 lbs | |
| Shoulder to overhead | Up to 20 lbs | Up to 20 lbs | Up to 5 lbs | Up to 10 lbs |
| Carry | Up to 25 lbs | Up to 30 lbs | ||
| Push/pull | Up to 120 lbs | Up to 60 lbs | ||
| Standing | X | |||
| Walking | X | |||
| Sitting | X | |||
| Bending | X | |||
| Reaching | X | |||
| Squatting/kneeling | X | |||
| Fine manipulation | X |