Job Summary: The Assistant Kitchen Manager supports the Kitchen Manager in overseeing daily back-of-house operations. This role ensures food quality, safety, and cleanliness standards are consistently met, assists in training kitchen staff, and helps manage inventory and kitchen efficiency. The ideal candidate is a strong leader, detail-oriented, and thrives in a fast-paced environment. Key Responsibilities: • Support the Kitchen Manager in supervising and coordinating all kitchen activities. • Ensure food preparation and presentation meet quality and safety standards. • Assist in scheduling kitchen staff and managing labor costs. • Train, mentor, and support kitchen staff in food preparation and safety procedures. • Monitor food inventory levels, place orders, and ensure proper stock rotation (FIFO). • Maintain a clean, safe, and organized kitchen environment in compliance with health regulations. • Collaborate with the front-of-house team to ensure smooth service and guest satisfaction. • Step in for the Kitchen Manager when needed. • Help implement new recipes, menu changes, and seasonal updates. • Handle food cost control measures and reduce waste. Qualifications: • High school diploma or equivalent; culinary training or certification preferred. • 2+ years of kitchen supervisory experience in a commercial kitchen or restaurant. • Strong knowledge of food safety and sanitation standards. • Excellent leadership, communication, and organizational skills. • Ability to work under pressure in a high-volume environment. • Proficiency with inventory systems and basic kitchen software is a plus. • ServSafe Certification (or willingness to obtain). Physical Requirements: • Ability to stand for extended periods. • Capable of lifting up to 50 lbs. • Comfortable working in hot, humid, and fast-paced environments. Work Schedule: • Flexible availability, including evenings, weekends, and holidays.