Job description

Assistant Kitchen Manager

JOB DESCRIPTION:

The Assistant Kitchen Manager is a fundamental part of the management team and is responsible for maximizing profits and controlling many factors such as product costs, inventory efficiencies, maximizing storage and space, labor cost, staffing levels, staff development, safety, sanitation practices/systems and productivity. The Assistant Kitchen Manager manages kitchen operations and kitchen staff development. The main priority is to achieve optimal product, people and financial results, including the development of others to support this priority.

The Kitchen Manager position must uphold the company’s core values to DO THE RIGHT THING, BOLDLY GO, GIVE A SH!T, and FOSTER COMMUNITY while delivering on our Mission Statement at all times and ensuring our high standards of quality and service to the staff and patrons.

You should be able to manage any potential stressful situations with employees, guests and vendors through your positive actions and commitment to excellence. You should value constructive feedback as a way to improve and understand that as a company we are only as strong as our people.

OUR MISSION

Ensures that ALL GUESTS have an AWESOME EXPERIENCE, and are EXCITED to come back.

OUR VISION

To be the BEST DAMN CINEMA that HAS EVER or WILL EVER exist.

OUR CORE VALUES

Do the Right Thing

We strive to be a force for good and stand up for our beliefs in our company, our industry, and the World.

Foster Community

We apply our values inside and outside of our four walls, creating neighborhood theaters that are deeply tied to the local community.

Give a Sh!t

We take pride in our work because we know it makes all the difference to our guests and teammates.

Boldly Go

Like the crew of a certain Starship, we seek out new experiences and pursue innovation in all of our work.

REPORTS TO: Kitchen Manager

LOCATION: Springfield, MO

SALARY / GRADE LEVEL: Salary / Exempt

DUTIES / RESPONSIBILITIES:

• Ensures that ALL GUESTS have an AWESOME EXPERIENCE, and are EXCITED to come back.
• Manages operations of the venue, which includes daily decision-making, flexibility, staff support, guest interaction, scheduling and effective planning while upholding standards, product quality and cleanliness. Also responsible for cross training other managers in kitchen functions.
• Actively monitors inventory and reports results to the Kitchen Manager. Develops staff on the appropriate utilization of the inventory system.
• Sets high expectations in regard to food quality by maintaining and coaching pristine cleanliness, organization, appropriate food storage and sanitation standards.
• Maintains, controls and develops staff on food cost by properly ordering and receiving products.
• Maintains appropriate staffing pars by actively tracking labor and maintaining the budgeted staffing expectations.
• Understands how to utilize product mix as a tool to minimize waste and establish accurate pars.
• Prepares and coaches staff on daily prep lists, using proper inventory practices.
• Actively participates in menu rollouts, including planning necessary item rotation, depletion and additions.
• Develops staff on the proper preparation and guidelines for new menu and special items.
• Verifies product consistency through constant recipe adherence, line checks and appropriate portion control.
• Consistently reviews ticket times ensuring all food is promptly made and delivered.
• Maintains appropriate smallwares supplies, ordering practices and utilizes declining budgets.
• Interviews and hires kitchen staff according to Alamo standards. Stays ahead of the seasonal needs by planning appropriately.
• Conducts thorough line checks in a timely manner, utilizing line checks as a coaching tool for staff members.
• Responsible for staff scheduling, using forecasting and labor proforma tools. Posts and
• communicates schedules in a timely manner. Cross-trains the staff to aid in the scheduling process.
• Encourages communication between all areas of the venue (management, ticket, servers, bar, kitchen, etc.).
• Maintains an upbeat, energetic presence throughout shift.
• Maintains the kitchen communications board and verifies staff knowledge and understanding of the information provided.
• Conducts kitchen meetings when necessary, shift meetings every day and keeps staff informed on new developments and upcoming events.
• Ensures all staff members adhere to the Company's uniform standards.
• Ensures a safe working and guest experience environment to reduce the risk of incident, injury and food handling related issues.
• Ensures proper security procedures are in place to protect staff members, guests and company assets. This includes security of all storage rooms and products.
• Follows the company standard interviewing and hiring procedures.
• Controls the inventory process by managing ordering/receiving and invoice accuracy.

REQUIREMENTS / QUALIFICATIONS:

• A minimum of one (1) year of high-volume venue experience. Prior Alamo Drafthouse experience will be considered in lieu of venue experience.
• ServSafe Certification, local Health Cards (as required) and Alcohol Certification are required.
• Must be positive, fun, coachable and open-minded.
• Strong verbal and written communication skills.
• High guest satisfaction expectations and focus.
• Resourceful problem-solving skills.
• Consistently maintain high performance standards.
• Expected work week of 45 hours minimum; higher-volume seasons and heavier work weeks are expected.
• Basic computer knowledge (Microsoft Office) and office skills required.
• Restaurant and hospitality industry. Must have a flexible schedule.
• Interested applicants please submit your resume.

YOU WILL GET:

• Competitive Salary that is commensurate with experience, job market and geographic location;
• Access to world-class health benefits;
• Paid time off;
• Additional Alamo benefits specific to position;
• Oh yeah-FREE MOVIES!!

WORKING CONDITIONS: Work is typically performed in the restaurant environment. The noise level in the work environment is usually moderate. The work involves a majority of sitting, bending, stooping, twisting, climbing and some lifting up to 50 lbs.

HAZARDS: Only those present in a normal restaurant setting; no known significant hazards. Work performed in the restaurant has minimal exposure to cleaning chemicals, cooking equipment along with minimal machinery with moving parts.

Job Type: Full-time

Pay: $42,000.00 - $52,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Shift:

• 10 hour shift
• 8 hour shift
• Day shift

Weekly day range:

• Weekend availability

Ability to commute/relocate:

• Springfield, MO 65807: Reliably commute or planning to relocate before starting work (Preferred)

Education:

• High school or equivalent (Preferred)

Experience:

• high-volume venue: 1 year (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: One location

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