Assistant Kitchen Manager Ruby Tuesday MCO

Job Title : Assistant Kitchen Manager Ruby Tuesday MCO

Department : Operations

Reports To : Kitchen Manager / Concept Manager

Status : Exempt

Date : Nov 2023

Broad Functions : Responsible for overseeing the entire operations of the kitchen including inventory procedures and cost of goods.

The Assistant Kitchen Manager supervises the kitchen staff and makes sure they are performing their duties appropriately.

An Assistant Kitchen Manager must also make sure the kitchen abides by all health and safety requirements, as mandated by law.

Overseeing and coordinating the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, associate’s retention, guest service and satisfaction, food quality, safety, Union Agreements compliance cleanliness and sanitation in the kitchen.

Ensure proper supervision of all personnel, to deliver prompt, food quality that complies with Food standards and company and Brand.

policies and procedures. The Areas of Responsibilities for this position will be mainly, but not exclusive, to BOH operations.

Main Duties and Responsibilities :

• AKM have similar responsibilities as KM
• Ensure that all food is properly prepared and to the standards set by the restaurant and brand standards, following production standards and duties and responsibilities.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance program.
• Make sure to maintain food quality standards served to the guests.
• Check staff punctuality and attendance, reports non-compliance.
• Supervise and coordinate assigned shift. Conduct pre-shifts meetings. Work in conjunction with leads
• Provide advice and suggestions to other managers and supervisors as needed.
• Drives Areas USA’s Guest Program to exceed standards and guidelines.
• Have a continuous presence in the Concept, but especially during peak hours
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Make employment and termination recommendations consistent with company guidelines for approval or review by the Concept Manager, General Manager and HR Manager, as applicable.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Make sure the kitchen and the surrounding areas are kept clean and sanitized, training in sanitation and cleanliness practices, in accordance with all federal, state, county and local regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Responsible for overseeing the kitchen pars. Must make sure that the proper levels of inventory are maintained and stocked while minimizing waste.
• Plan, organize, direct, coordinate, and delegate responsibility to the staff which ensures the goals and objectives of the kitchen, are met on a daily basis by the staff.
• Provide orientation of restaurant rules, policies and procedures and oversee training of new kitchen employees.
• Perform inventories according to guidelines.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.
• Fill in where needed to ensure guest service standards and efficient operations.

Skills and Qualifications :

• Culinary Studies preferred or minimum of High School diploma or its equivalent or an equivalent combination of education and experience accepted.
• At least 5 years experience as Kitchen Manager or Sous Chef in the restaurant industry, preferably in dining.
• General knowledge of commercial kitchen operations required.
• Leadership skills with proven ability to build relationships with guests, vendors, and associates.
• FOH experience a plus
• Excellent basic math and computer skills.
• Proven track record in maintaining strong cost controls, and quality standards.
• Ability to provide training to their staff.

Physical Demands :

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate is regularly required to stand for long periods of time, use hands and fingers, communicate verbally, and hear.

The associate is frequently required to reach with hands and arms, climb, balance, taste, and smell. The associate is also occasionally required to walk, stoop, kneel, crouch, crawl, and either lift or move up to 50 pounds.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus.