Assistant Kitchen Manager

Ten Pin Fun Center Assistant Kitchen Manager Job Description :

Job Summary

The assistant Kitchen Manager works closely with the kitchen Manager to lead back-of-house operations, supervise culinary staff, and maintain exceptional standards of food quality and safety. In this leadership role, you will oversee food preparation and cooking, maintain an optimized inventory, and guarantee strict compliance with health and sanitation regulations. Ultimately, you ensure every plate leaving the line is flawless, stepping up as the primary leader in the building whenever the Kitchen Manager is away to deliver a seamless dining experience for our guests.

Core Responsibilities

Culinary Leadership & Operations

· Step up as the acting leader and manage all kitchen operations when the Kitchen Manager is not in the building.

· Guide and correct team procedures in real-time, consistently demonstration proactive leadership and initiative.

· Anticipate and plan for high-volume periods, shifts in demand, and unforeseen kitchen challenges.

· Support banquet operations, including executing prep work, cooking, and plating high-quality food for events.

Food Quality & Execution

· Maintain premium food quality, attractive presentation, and tight cost control across all menu items.

· Participate actively in food preparation alongside the line team during peak service hours.

· Follow exact recipe guidelines and product specifications for seasoning, tasting, slicing, and storing ingredients.

· Operate commercial kitchen equipment safely, including mixers, slicers, choppers, grills, fryers and ovens.

Inventory & Supply Chain Management

· Conduct weekly inventories of all food stock, paper goods, and kitchen supplies to prevent shortages.

· Collaborate on ordering by assisting the Kitchen Manager with placing accurate food and supply orders.

· Enforce proper storage protocols, ensuring ingredients are rotated correctly to minimize waste and control food costs.

Team Development & Training

· Coach and mentor team members daily to elevate skills, build morale, and foster a positive workplace culture.

· Assist with hiring and onboarding new back-of-house staff to build a stable team and reduce turnover.

Safety, Sanitation & Compliance

· Enforce strict food safety protocols and sanitation standards throughout the entire back-of-house.

· Maintain a spotless environment by monitoring daily cleaning schedules, workstations, and equipment maintenance.

Required Qualifications

· Experience: Minimum of 2+ years of high-volume kitchen management, shift lead, or line cook experience.

· Certification: Active ServSafe Certification

· Technical Skills: Proven proficiency in commercial kitchen equipment operation, high volume recipe execution, and safe knife-handling techniques.

· Leadership: Strong communication skills with a demonstrated ability to train, coach and guide kitchen staff in a fast-paced environment.

· Schedule Flexibility: Ability to work a flexible schedule including nights, weekends, and holidays based on business and banquet needs.

Physical Requirements

· Endurance: Ability to stand, walk, and remain active on your feet for extended periods (up to 8 to 10 hours per shift)

· Strength: Ability to lift, push, pull, and carry items weighing up to 50 pounds (such as food cases, flour bags, and stockpots).

· Agility: Frequent bending, reaching, stooping, kneeling, and twisting in a fast-paced commercial kitchen layout.

· Sensory: Visual acuity and taste/smell capabilities to accurately evaluate food preparation, quality, presentation, and safety specifications.

· Environment: Comfort working in a high-temperature kitchen environment, as well as entering walk-in freezers and coolers.

Pay: $22.00 - $26.00 per hour

Expected hours: 32.0 – 40.0 per week

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person