Company Overview:
At NetCost Market, we strive to meet the highest standards. Fresh produce, value for money, and a uniquely positive shopping experience are the foundations on which we operate, bringing the complete shopping experience to the community.
Job Duties and Responsibilities:
At NetCost Market a general manager will Assistant Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully stocked kitchen inventory and complying with safety and cleanliness standards. Assistant Kitchen Manager will ensure that the company’s standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Assistant Kitchen Manager will assist the Kitchen Chef.
- Monitor work performance of kitchen staff.
- Monitor staff to keep food logs/refrigerator logs/end of the day cleaning checklist (work tables, grills, ovens, etc.) on a daily basis.
- Follow menu recipes and is also encouraged to experiment with 10% of the menu.
- Follow instructions of supervisors.
- Make sure the station is filled up before ending their shift.
- Check purchase reports on a weekly basis.
- Proper handling and storing of all food products.
- Overlook food plating, arrangements and decorations food to enhance its presentation.
- Mange and supervise staff during preparations and cooking techniques.
- Orders are based on inventory that are updated regularly.
- Keeping inventory logs with previous orders to ensure correct future purchases of products.
- Should make sure the staff is attentive with lost control.
- Once a week set up general cleaning before their shift is over.
- Training new employees and monitor their work performance.
- Ensure customers are served quickly, efficiently and in a pleasant matter. Respond respectfully to customers concerns. (Customer is always right)
- Inform the store manager customer concerns and employee matters.
- Make sure that all kitchen staff adhere to food safety and hygiene regulations to ensure a clean kitchen environment.
- Organize schedule for all employees in the department according to the business and projected goal.
- Kitchen manager must be acquainted with all cook lines (ex: salads, cold entry, hot station, prepack, kitchen grab & go)
- Monitor correct temperature before serving all food. (ex: ground meat 160°F, fish & shellfish 145°F, reheated leftovers 165°F)
Preferred Qualifications:
- Hands-on experience with planning menus and ordering ingredients
- Knowledge of a wide range of recipes
- Familiarity with kitchen sanitation and safety regulations
- Excellent organizational skills
- Conflict management abilities
- Ability to manage a team in a fast-paced work environment
- Flexibility to work during evenings and weekends
- Ability to work well under pressure and fast paced environment
- Willing to work a flex schedule
- Must be able to lift up to 50 lbs