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WO
World of Golf
Assistant Kitchen Manager
Career Insights for Restaurant / Food Service Manager
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Based on Kentucky data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$57,429 / year median in Kentucky
+7% projected growth
Job Description
Overview Join our dynamic culinary team as an Assistant Kitchen Manager, where your passion for food and leadership will help elevate our dining experience. In this energetic role, you'll support the kitchen operations, oversee food production, and ensure exceptional service standards are maintained. Your expertise in culinary arts, team supervision, and food safety will contribute to creating memorable meals for our guests while fostering a positive, efficient work environment. This paid position offers a fantastic opportunity to grow your career in a vibrant hospitality setting that values innovation and teamwork. Responsibilities Assist the Kitchen Manager in overseeing daily kitchen operations, including food preparation, cooking, and presentation to meet high-quality standards. Supervise kitchen staff during shifts, providing guidance on food safety procedures, sanitizing protocols, and proper handling of ingredients. Manage inventory control and food management processes to ensure optimal stock levels while minimizing waste and controlling costs. Support menu planning and execution, ensuring dishes are prepared consistently and efficiently for both dine-in and catering events. Oversee food service management during busy periods, ensuring timely delivery of orders and maintaining excellent customer service standards. Implement and monitor food safety sanitizing procedures to comply with health regulations and promote a safe kitchen environment. Collaborate with the dietary department when necessary to accommodate special dietary needs or restrictions for guests. Requirements Proven experience in food production, kitchen management, or restaurant experience with a focus on fine dining or catering environments. Demonstrated supervising experience with teams as a chef or culinary leader. Strong background in food safety practices, sanitizing procedures, and handling food responsibly. Knowledge of inventory management, cost control, and menu planning within the food industry. Excellent leadership skills with the ability to motivate and manage teams effectively during shift management. Experience in banquet settings or catering is highly desirable. Familiarity with hospitality standards, including serving and bartending skills preferred. This role is ideal for motivated individuals eager to lead in a fast-paced culinary environment while delivering exceptional guest experiences through expert kitchen management.