Job Description

Job Location: Grand Island 7 - Grand Island, NE 68803,

Position Type: Part Time, JOB OVERVIEW

The Hourly Kitchen Assistant Manager works directly with the Kitchen Manager to assist in the supervision and coordination of activities for staff engaged in preparing and serving food. This role serves as a key point of contact for the kitchen team and is often designated as the Manager on Duty (MOD), responsible for maintaining operational standards during those shifts.

Hours: This job requires you to work during the evening, weekends, and occasionally on holidays.

RESPONSIBILITIES

Job Duties include but are not limited to

• Assists the Kitchen Manager in the preparation, serving, and cooking of all food.
• Assists the Kitchen Manager in overseeing incoming and outgoing food, including logging inventory, entering invoices, and conducting weekly or bi-weekly stock counts.
• Ensures all incoming food is correctly stored (pantry, freezer, walk-in) and maintains continuous inventory of supplies.
• Reports shortages and potential issues to the Kitchen Manager.
• Monitors food freshness and ensures all products are within date.
• Maintains strict quality and presentation standards for every meal served.
• Ensures consistent cleanliness in the kitchen, food preparation areas, storage units, and the dish pit.
• Ensures all kitchen equipment is operating correctly and used safely.
• Ensures all food is prepared according to recipes and training standards.
• Leads and supports kitchen staff, fostering a positive and professional work environment.
• Serves as a role model to staff through professional actions, appearance, language, and conduct.
• Ensures adherence to safety protocols, including the use of cut gloves when handling knives.
• Strives to maintain "A" grade kitchen standards at all times.
• Maintains open communication with the Kitchen Manager, General Manager, and other leadership staff.
• Assists in monitoring and regulating food costs.
• Manages assigned tasks to meet strict time schedules.
• Maintains compliance with all sanitation regulations and food handling guidelines.
• Completes any other duties as delegated or directed by your supervisor.
• Maintain the cleanliness and tidiness of restrooms throughout scheduled shifts.
• Perform general cleaning duties as required.
• Undertake any other tasks as delegated or assigned by the supervisor.

Qualifications: QUALIFICATIONS

• Strong leadership qualities and the ability to thrive in a fast-paced environment.
• Demonstrated experience in monitoring food costs (COGS), minimizing waste, and managing physical inventory counts to maintain profit margins.
• Working knowledge of local health department codes and the ability to maintain documentation for internal safety and sanitation audits.
• Demonstrated capability to remain calm and decisive during high-volume periods or when resolving unexpected equipment or staffing issues.
• Ability to communicate professionally and build collaborative relationships across different departments.
• Minimum of 3 years of experience in a similar kitchen leadership or supervisory role.
• Must be at least 21 years old at the time of hiring.
• Must be able to run company errands and provide current vehicle insurance.
• Ability to read, write, and speak English clearly to fulfill job responsibilities.
• Must be willing to obtain R-Serving (for candidates 21+), Food Handler, and/or Food Manager (ServSafe) certifications in accordance with state, county, and location-specific requirements. Religious exemptions are available upon request with written documentation for liquor liability certification. All required certifications will be paid for by the company.

Physical Requirements

Essential Functions

• Directing staff in food preparation, cooking, and service while ensuring adherence to recipes and quality standards.
• Physically logging incoming/outgoing food, conducting weekly/bi-weekly stock counts, and organizing inventory in pantries, freezers, and walk-in coolers.
• Ensuring kitchen equipment is operated safely; maintaining cleanliness of prep areas, storage units, and dish pit.
• Documenting shortages, managing invoices, and maintaining records for safety and sanitation audits.
• Safely operating standard kitchen equipment (fryers, grills, flattops, etc.).

Physical Demands

• Must be able to stand, walk, reach, stoop, kneel, or crouch for extended periods during shifts.
• Frequently move, stock, and transport food products or equipment weighing up to 50 pounds.
• Ability to work in varying temperature environments, moving between high-heat cooking zones (fryers/grills) and low-temperature storage areas (walk-in freezers).
• Capacity to remain calm and decisive during stressful, high-volume periods.

These essential functions and physical demands are representative of the requirements necessary to perform this role. Employees must be able to carry out these functions with or without reasonable accommodation.