Find Jobs
Find Jobs Near You – Available Work in Your Location
Skip to job details
EC
Eclectic Culinary Concepts, Inc.
Assistant Kitchen Manager - Luckys 13 Pub
Career Insights for Restaurant / Food Service Manager
See where this job fits in the broader career landscape. Knowing your career path helps you see what's possible from here.
Scorecard
Based on Minnesota data
Review key factors to help you decide if this role fits your goals. How is this calculated?
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.
$59,618 / year median in Minnesota
+7% projected growth
Job Description
Eclectic Culinary Concepts is a locally-owned restaurant group with a variety of restaurants in our portfolio. While our dining concepts span a wide range of cuisine, our foundation is rooted in delicious chef-crafted menus, great service and a welcoming, family-friendly atmosphere. We value teamwork, professionalism and a positive attitude. We are looking to add a new member to our team! We are currently accepting applications for an assistant kitchen manager to bring their talents to Lucky's 13 Pub in Burnsville, MN. We're seeking applicants with leadership experience, a positive attitude and a commitment to exceptional service. The ideal candidate will be available to work nights, weekends and some holidays as needed. The assistant kitchen manager is a leader of the kitchen, assisting in the development and execution of our menu, as well as managing the internal processes that allow our kitchen to operate. Overseeing cooks and kitchen staff plays a key part in maintaining order and efficiency, and creating harmony throughout the back of house. Primary responsibilities include but not limited to: Proven cooking experience, including experience as a line cook or prep cook. Kitchen management experience. Excellent understanding of various cooking methods, ingredients, equipment and procedures. Delegate duties and tasks to staff to meet objectives and maximize resources. Schedule staff according to customer demand as well as availability. Monitor the movement of inventory of all products produced and served from the kitchen. Maintain a clean and sanitary kitchen, storage, prep areas by allocating duties to kitchen staff to maintain cleanliness. Train kitchen staff on prep work and food plating techniques. Great organization and time-management skills. Familiar with industry's best practices. Assist and collaborate with executive chef on menu development. Maintain a proper inventory of ingredients, supplies and kitchen equipment so staff and restaurant can be successful. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Compliance with sanitation regulations and safety standards. Hire and train new kitchen employees to restaurant and kitchen standards. Maintain a positive and professional approach with coworkers and customers. Regular communication with staff and management through meetings and discussions. Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 50 pounds Must be able to speak clearly and listen attentively to guests and other employees. must be authorized to work in the U.S and have proper documentation