Assistant PM Kitchen Manager

Position Summary The PM Kitchen Manager is responsible for overseeing all evening kitchen operations at Dolly Spanker's. This is a hands-on management position that requires active leadership during the restaurant's busiest service periods, including evenings, weekends, holidays, special events, and peak seasonal business. The PM Kitchen Manager is expected to work alongside the kitchen team while ensuring food quality, ticket times, employee accountability, sanitation compliance, and guest satisfaction. This position is not primarily an administrative role and requires regular floor presence during service.

THIS IS NOT A MONDAY-FRIDAY DAYTIME MANAGEMENT POSITION. CANDIDATES MUST BE AVAILABLE TO WORK EVENINGS, WEEKENDS, HOLIDAYS, AND DURING PEAK SUMMER OPERATIONS.

Essential Duties & Responsibilities Manage all evening kitchen operations. Lead line cooks, prep cooks, dishwashers, and expeditors during service. Ensure all food is prepared according to Dolly Spanker's recipes, standards, and presentation requirements. Monitor ticket times and kitchen efficiency. Conduct line checks before, during, and after service. Coach, train, and develop kitchen staff. Enforce food safety, sanitation, and workplace safety procedures. Manage labor deployment throughout the shift. Monitor inventory levels and communicate product shortages. Minimize food waste and control kitchen costs. Handle employee performance issues and communicate concerns to senior management. Ensure all closing procedures are completed properly. Assist with scheduling, training, and staffing as directed. Schedule Requirements Availability on Fridays, Saturdays, Sundays, holidays, and special event days is required. Must be available during peak summer season and other high-volume periods. Schedule will typically include afternoon and evening shifts extending through restaurant closing. Vacation requests may be restricted during peak operating seasons. Qualifications Minimum 3 years of kitchen supervisory or management experience preferred. Strong leadership and communication skills. Ability to manage high-volume service operations. Thorough understanding of food safety and sanitation standards. ServSafe certification preferred. Ability to stand for extended periods and lift up to 50 pounds. Must be dependable, punctual, and capable of leading a team during high-pressure service periods. Performance Standards Maintains food quality and consistency. Achieves ticket time goals established by management. Maintains staffing accountability and kitchen discipline. Ensures compliance with health and safety regulations. Demonstrates strong leadership and teamwork. Contributes to labor and food cost control initiatives.

Pay:

$20.00 - $25.00 per hour

Benefits:

Employee discount Paid time off

Work Location:

In person