Assistant Kitchen Manager

3 weeks ago

Lincoln, Lincolnshire, United Kingdom Doubletree by Hilton Lincoln Full time

Position Overview:

The Junior Culinary Supervisor is an essential member of the kitchen brigade, assisting the Head Chef and Executive Chef in crafting exceptional dishes while ensuring seamless kitchen operations. This role demands a genuine enthusiasm for culinary arts, robust organizational capabilities, and the ability to inspire and guide a team.

Primary Responsibilities:

  1. Culinary Preparation:
    • Support in the preparation and cooking of meals in accordance with established recipes and quality standards.
    • Guarantee that all dishes are prepared with the utmost attention to quality and presentation.
    • Maintain uniformity in flavor, portion sizes, and visual appeal of all offerings.
  2. Kitchen Oversight:
    • Oversee and coordinate the tasks of kitchen personnel, ensuring efficient workflow and optimal productivity.
    • Assign responsibilities to kitchen staff and ensure timely and accurate completion.
    • Assist in onboarding new kitchen team members and facilitate ongoing training.
  3. Quality Assurance:
    • Evaluate food quality and freshness, ensuring adherence to health and safety standards.
    • Conduct regular inspections to maintain kitchen cleanliness and organization.
    • Address any concerns related to food quality or kitchen operations in a timely manner.
  4. Menu Innovation:
    • Collaborate with the Sous Chef and Executive Chef to create new recipes and menu selections.
    • Provide insights on seasonal and specialty menu items, taking into account customer preferences and culinary trends.
  5. Inventory and Cost Control:
    • Assist in overseeing inventory levels, performing regular stock assessments, and placing orders as necessary.
    • Ensure proper storage and rotation of ingredients to minimize waste.
    • Monitor food costs and collaborate with the kitchen team to enhance efficiency and reduce expenses.
  6. Health and Safety Standards:
    • Comply with all health and safety regulations, including proper food handling, storage, and sanitation protocols.
    • Ensure safe usage and maintenance of kitchen equipment.
    • Conduct routine evaluations and implement corrective measures as needed.
  7. Guest Relations:
    • Address customer feedback and special requests, ensuring a positive dining experience.
    • Maintain a customer-centric approach and assist in resolving any issues promptly.

Qualifications:

  • Experience: A minimum of 2-3 years in a professional kitchen environment, with at least 1 year in a leadership capacity.
  • Skills:
    • Strong culinary expertise and knowledge of diverse cooking methods.
    • Excellent leadership and team management skills.
    • Effective communication and interpersonal abilities.
    • Attention to detail and a commitment to upholding high standards.
    • Capability to thrive in a fast-paced, high-pressure setting.
  • Certifications: Food Handler's Certification or equivalent is preferred.

Working Environment:

  • Willingness to work flexible hours, including evenings, weekends, and holidays.
  • Physical endurance to stand for extended periods and perform repetitive tasks.
  • Ability to lift heavy items and work in a hot, bustling environment.

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