Main Responsibilities and Required Skills for an Assistant Kitchen Manager
An Assistant Kitchen Manager is a professional who plays a vital role in supporting the kitchen operations and ensuring the smooth functioning of a culinary establishment. They work closely with the Kitchen Manager to oversee food preparation, maintain kitchen hygiene, manage inventory, and coordinate kitchen staff. In this blog post, we will explore the primary responsibilities and the most in-demand hard and soft skills for Assistant Kitchen Managers.
Get market insights and compare skills for other jobs here.
Main Responsibilities of an Assistant Kitchen Manager
The following list describes the typical responsibilities of an Assistant Kitchen Manager:
Adhere to
Adhere to all sanitation and food production codes.
Analyze
Analyze, identify opportunities, create action plan, communicate and monitor results.
Assess
Assess food quality and characteristics.
Assist in
Assist in conducting performance evaluations for kitchen staff.
Assist in coordinating catering and special events, ensuring timely food preparation and delivery.
Assist in leading the kitchen team in performing all food preparation activities.
Assist in maintaining kitchen equipment and arranging repairs or replacements as needed.
Assist in monitoring food costs and implementing cost-saving measures.
Assist in planning menus, considering dietary restrictions and customer preferences.
Assist in set up, organization and cleanliness of the kitchen.
Assist in the creation and implementation of kitchen policies and procedures.
Assist in the recruitment and training of kitchen staff.
Assist Kitchen Manager with employee supervision, discipline, training, and development.
Assist with inventory and supplies ordering.
Attend
Attend weekly Chef calls organized by Culinary Director and communicate with employees accordingly.
Build
Build and curate a kitchen culture based on accountability and empathy.
Check
Check food plating and temperature.
Clean
Clean and maintain station in practicing good safety and sanitation.
Coach
Coach and train Team Members to maintain the highest level of productivity.
Coach, lead, and mentor a team of cooks under your direction.
Coach staff, spending time in each station.
Collaborate with
Collaborate with the Kitchen Manager in menu development and pricing strategies.
Communicate
Communicate clearly, calmly, and often.
Communicate food preparation, product rotation, and proper mise en place to cooks and BOH staff.
Communicate with team members clearly and effectively.
Conduct
Conduct regular inspections to ensure compliance with health and safety regulations.
Conduct regular inventory checks to prevent stock shortages or wastage.
Conduct regular line checks to ensure consistent efficiency and productivity.
Control
Control the flow and distribution of ingredients and supplies.
Coordinate
Coordinate and supervise kitchen staff to ensure smooth workflow.
Create
Create a positive work environment for all BOH staff.
Enforce
Enforce company policies including policies relating to staff conduct.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of the kitchen.
Ensure
Ensure a high level of cleanliness and repair of the kitchen by supervising kitchen cleaning.
Ensure all company policies and systems are followed.
Ensure and maintain a safe, sanitary and clean work environment.
Ensure and maintain a safe, sanitary, and clean work environment at all times.
Ensure consistency of quality, portion control and plated presentation.
Ensure equipment is cleaned daily and supplies are stored properly.
Ensure every dish is prepared in strict accordance with the restaurant's recipes and standards.
Ensure high level of cleanliness and repair of kitchen by supervising kitchen cleaning.
Ensure proper storage and rotation of perishable and non-perishable food items.
Ensure recipe adherence in kitchen execution of all products served.
Ensure the forecasted schedule is submitted to the Culinary Director for review before posting.
Ensure uniform serving sizes and quality of meals.
Ensure utmost food quality maintained.
Establish
Establish and review par levels for prep, ordering and put in place action planning.
Evaluate
Evaluate employee performance, provide feedback to employees, and discipline employees as necessary.
Execute
Execute high levels of prep while eliminating labor and food waste.
Follow
Follow recipes and presentation specifications.
Foster
Foster a positive company culture.
Handle
Handle customer complaints or concerns regarding food quality or service.
Handle Team Member and customer issues.
Help
Help and inspire each employee to reach their greatest potential.
Input
Input / update declining budget information every shift and submit to the Culinary Director.
Keep
Keep abreast of orders, inventory, availability, and events.
Maintain
Maintain a positive attitude that promotes teamwork within the restaurant.
Maintain cleanliness and sanitation standards in the kitchen area.
Maintain inventory and record of food, supplies and equipment.
Maintain operational control of purchasing, receiving, and inventory of all kitchen items.
Maintain sanitation and safety standards in the kitchen area.
Maintain service records for use in supervision of employees and control of food costs.
Manage
Manage and assist with inventory.
Manage daily labour costs in accordance with approved schedule.
Manage daily labour costs in accordance with approved schedule and targets.
Manage inventory, food and culinary labour costs.
Manage kitchen compliance including health and safety regulation.
Manage kitchen schedules, including shifts and breaks for kitchen staff.
Manage kitchen staff and coordinate food orders.
Manage service approximately five shifts each week.
Monitor
Monitor inventory levels and place orders for food supplies and ingredients.
Monitor kitchen operations to maintain efficiency and minimize waste.
Monitor labor cost and staff appropriately.
Monitor performance of staff and ensure all procedures are completed to restaurant standards.
Motivate
Motivate and mentor Team Members.
Motivate employees to achieve peak productivity and performance.
Operate
Operate standard kitchen equipment safely and efficiently.
Order
Order food supplies and kitchen equipment, as needed.
Oversee
Oversee adherence to legislative and food handling requirements.
Oversee food preparation, ensuring adherence to recipes, portion control, and quality standards.
Oversee kitchen operations.
Oversee our restaurants' back of house operations.
Oversee the production of the entire kitchen staff, working together with them as a team.
Perform
Perform other duties and responsibilities as required or requested.
Plan
Plan and coordinate business activities with Kitchen Manager.
Prepare
Prepare and send daily reports at the end of each shift / week.
Prepare and send out only top-quality dishes.
Prepare culinary team schedules to meet the needs of the restaurant and budget guidelines.
Prepare food in accordance with menus and food recipes outlined and instructed.
Prepare food needed to meet high-quality food standards.
Prepare schedules and ensure that the HOH is properly staffed for all shifts.
Prepare, season and cook food as directed, meeting dietary requirements where required.
Promote
Promote cohesive teamwork and communication between all employees.
Provide
Provide and gain experience in the business side of cooking - time management, inventory, etc..
Provide direct supervision to Kitchen Team.
Provide exceptional customer service to all Team Members, Customers and Vendors.
Provide support with regular team meetings.
Reach
Reach with hands and arms.
Receive
Receive complaints or grievances from BOH staff and resolve disputes when they arise.
Review
Review R&M and Health and Safety items in the restaurant, maintains budget.
Run
Run the kitchen, role model standards, dress code and operating practices.
Schedule
Schedule kitchen personnel in conjunction with business forecasts and predetermined budget.
Set
Set the tone, and participate when possible, in the staff shift briefings.
Stay updated with
Stay updated with food safety regulations and industry trends.
Store
Store food products in compliance with safety practices (e.g. in refrigerators).
Supervise
Supervise and coordinate activities of all kitchen staff.
Supervise food prep and cooking.
Supervise prep and line team before, during and after service to ensure quality and accuracy.
Support
Support achievement of budgets in the areas of food cost, labour cost and operation supplies cost.
Support and take direction from your Kitchen Manager and General Manager.
Support Culture events with staff planning.
Support Kitchen Manager in planning and controlling expenses.
Support monthly BOH action plan that ties into restaurants annual business plan.
Support or conduct weekly BOH management meetings with Kitchen Manager.
Train
Train kitchen staff on prep work and food plating techniques.
Train new kitchen staff on food handling techniques, safety procedures, and equipment operation.
Understand
Understand and support Health and Safety, R&M and equipment audit.
Understand Catering sales process.
Understand COGs reporting, action planning and communication to team to decrease variances.
Uphold
Uphold company policies and procedures including health & safety, food safety and loss prevention.
Work with
Work with the team to execute large volumes of orders.
Most In-demand Hard Skills
The following list describes the most required technical skills of an Assistant Kitchen Manager:
Proficiency in food preparation techniques and culinary knowledge.
Knowledge of kitchen equipment operation and maintenance.
Experience in menu planning and recipe development.
Understanding of food safety and sanitation regulations.
Ability to manage inventory and control food costs.
Familiarity with kitchen management software and systems.
Knowledge of portion control and food quality standards.
Experience in handling special dietary requirements and allergy considerations.
Proficiency in using kitchen tools and utensils.
Knowledge of different cooking methods and techniques.
Understanding of health and safety guidelines in the kitchen.
Ability to adapt recipes and menus to meet customer preferences.
Familiarity with food storage and preservation techniques.
Knowledge of nutrition and menu labeling regulations.
Experience in coordinating with vendors and suppliers.
Proficiency in using kitchen measurement units and conversions.
Ability to troubleshoot and resolve kitchen-related issues.
Understanding of kitchen workflow and time management.
Knowledge of food costing and budgeting.
Experience in managing food inventory and stock rotation.
Most In-demand Soft Skills
The following list describes the most required soft skills of an Assistant Kitchen Manager:
Excellent communication and interpersonal skills.
Strong leadership and team management abilities.
Effective problem-solving and decision-making skills.
Ability to work well under pressure in a fast-paced environment.
Attention to detail and organizational skills.
Flexibility and adaptability to changing kitchen needs.
Ability to multitask and prioritize tasks efficiently.
Strong work ethic and commitment to quality.
Customer service orientation and ability to handle feedback.
Positive attitude and ability to motivate kitchen staff.
Conclusion
In this blog post, we explored the primary responsibilities and the essential hard and soft skills required for Assistant Kitchen Managers. Kitchen Managers play a crucial role in the successful operation of a kitchen. They assist in managing the kitchen staff, overseeing food preparation, maintaining hygiene standards, and ensuring the availability of supplies. Additionally, they contribute to menu planning, cost management, and customer satisfaction.
