Assistant of Kitchen Manager

Assistant Kitchen Manager

Company Overview:

At NetCost Market, we strive to meet the highest standards. Fresh produce, value for money, and a uniquely positive shopping experience are the foundations on which we operate, bringing the complete shopping experience to the community.

Job Duties and Responsibilities:

At NetCost Market a general manager will Assistant Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully stocked kitchen inventory and complying with safety and cleanliness standards. Assistant Kitchen Manager will ensure that the company’s standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Assistant Kitchen Manager will assist the Kitchen Chef.

• Monitor work performance of kitchen staff.
• Monitor staff to keep food logs/refrigerator logs/end of the day cleaning checklist (work tables, grills, ovens, etc.) on a daily basis.
• Follow menu recipes and is also encouraged to experiment with 10% of the menu.
• Follow instructions of supervisors.
• Make sure the station is filled up before ending their shift.
• Check purchase reports on a weekly basis.
• Proper handling and storing of all food products.
• Overlook food plating, arrangements and decorations food to enhance its presentation.
• Mange and supervise staff during preparations and cooking techniques.
• Orders are based on inventory that are updated regularly.
• Keeping inventory logs with previous orders to ensure correct future purchases of products.
• Should make sure the staff is attentive with lost control.
• Once a week set up general cleaning before their shift is over.
• Training new employees and monitor their work performance.
• Ensure customers are served quickly, efficiently and in a pleasant matter. Respond respectfully to customers concerns. (Customer is always right)
• Inform the store manager customer concerns and employee matters.
• Make sure that all kitchen staff adhere to food safety and hygiene regulations to ensure a clean kitchen environment.
• Organize schedule for all employees in the department according to the business and projected goal.
• Kitchen manager must be acquainted with all cook lines (ex: salads, cold entry, hot station, prepack, kitchen grab & go)
• Monitor correct temperature before serving all food. (ex: ground meat 160°ree;F, fish & shellfish 145°ree;F, reheated leftovers 165°ree;F)

Preferred Qualifications:

• Hands-on experience with planning menus and ordering ingredients
• Knowledge of a wide range of recipes
• Familiarity with kitchen sanitation and safety regulations
• Excellent organizational skills
• Conflict management abilities
• Ability to manage a team in a fast-paced work environment
• Flexibility to work during evenings and weekends
• Ability to work well under pressure and fast paced environment
• Willing to work a flex schedule
• Must be able to lift up to 50 lbs