Assitant Kitchen Manager - Bayou Beer & Wine Garden

Job Details

  • ID#50985707
  • Address 70112 , New orleans,

    Louisiana

    New orleans USA
  • Job type

    Full-time

  • Salary USD $25-30 an hour based on experience 25-30 an hour based on experience
  • Hiring Company

    Louisiana

  • Showed03rd February 2024
  • Date03rd February 20242024-02-03T01:21:15-0800
  • Deadline03rd April 2024
  • Category

    Food/beverage/hospitality

Assitant Kitchen Manager - Bayou Beer & Wine Garden

Vacancy expired!

Bayou Beer & Wine Garden is looking for an AKM to assist leading our amazing crew. If you feel you meet the following criteria, please respond to this ad with your resume and references, and we will be in touch shortly.

Full time at approximately 40 per week

Responsibilities of this position :

Kitchen staff management, while working hand in hand with manager team.

-Oversee training of new employees

-Disciplinary actions as necessary

-Monitoring labor costs

Menu Management:

-Monitor food costs

-Waste management

Operational Management:

-Ensure all dishes go out correctly and in a timely fashion (expo)

-Interact with FOH staff and management

-Update menus and computer systems as necessary

-Ensure compliance with all local regulatory and servesafe practices

Our ideal candidate would possess the following:

-Experience in a variety of cooking styles with the ability to create menu items that reflect the style of the bar.

-Ability to create replicable recipes with quantities and instructions

-Ability to educate and manage staff in a constructive positive way!

-Ability to work the line in an organized and efficient manner – we are a bar kitchen, and as such timing and flow can be very different from traditional restaurants

-Ability to expedite!

-Understanding the basic principles of inventories and par levels, and ability to perform a weekly inventory, make purchasing and prep lists, adjust par levels as necessary to reflect changing menus and seasons, and place orders with various purveyors.

-Ability to effectively delegate and communicate.

-Cleanliness standards, and the ability to maintain them throughout the system and ensure that other team members do the same

-Ability to compare prices across purveyors, brands, and units. Take into account quality of product and maximize our outflow of cash

-Knowledge of general ServeSafe principles, within the kitchen and the organization in general – valid ServeSafe Certification preferred

-Flexible / open schedule

If this may be for you, please send your resume to Morgan at moe@bayoupartnership.com!

Vacancy expired!