Assistant Kitchen Manager

The Kitchen Manager is responsible for the daily organization and operational readiness of the kitchen. This includes prep scheduling, inventory management, ordering, receiving, product rotation, cleanliness, and quality control. The ideal candidate has strong butchery skills, exceptional organizational habits, and the ability to develop efficient systems that keep the kitchen running smoothly.

ResponsibilitiesKitchen Operations

• Oversee all daily prep production to ensure every station is fully prepared for service.
• Create and manage prep lists, production schedules, and par levels.
• Maintain a clean, organized, and highly efficient kitchen environment.
• Ensure proper labeling, dating, storage, and product rotation (FIFO).
• Monitor food quality and consistency throughout all stages of production.
• Assist during service as needed.

Inventory & Ordering

• Place daily and weekly food orders with approved vendors.
• Receive deliveries and verify quality, quantity, and invoice accuracy.
• Maintain accurate inventory counts and control food costs.
• Minimize waste through proper forecasting and inventory management.
• Organize walk-ins, freezers, and dry storage to maximize efficiency.
• Work closely with chefs on seasonal purchasing and menu needs.

Meat Fabrication (Preferred)

• Fabricate primal and sub-primal cuts of beef, pork, lamb, poultry, and fish.
• Portion proteins to Huntsman specifications.
• Maximize product yield while maintaining quality standards.
• Properly store and track fabricated products.

Leadership

• Lead and mentor the prep team.
• Train new kitchen employees on organization, sanitation, and prep standards.
• Hold team members accountable for cleanliness and consistency.
• Foster a positive, respectful, and professional kitchen culture.

Food Safety

• Maintain strict adherence to HACCP and health department standards.
• Ensure sanitation procedures are followed at all times.
• Monitor equipment maintenance and report repair needs.

Qualifications

• 3+ years of kitchen leadership experience.
• Strong background in scratch cooking and high-volume restaurants.
• Proven experience with ordering, inventory management, and food cost control.
• Exceptional organizational and time management skills.
• Experience creating prep systems and kitchen workflows.
• Meat fabrication and butchery experience strongly preferred.
• Ability to lift 50+ pounds and work on your feet for extended periods.
• ServSafe Manager Certification preferred (or ability to obtain).

What We Offer

• Competitive salary based on experience.
• Comprehensive benefits package for full-time team members.
• Paid vacation and sick time.
• Opportunities for advancement within a growing restaurant group.
• Employee dining discounts.
• A collaborative, chef-driven environment that values craftsmanship, efficiency, and continuous improvement.

Who We're Looking For

We're looking for someone who takes pride in having the most organized kitchen in town. Someone who walks into a cooler and immediately sees opportunities to improve it. A leader who understands that exceptional service starts long before the first guest arrives, and who enjoys building systems that allow the culinary team to perform at the highest level.

If you're passionate about organization, prep production, inventory management, and quality—and you have butchery experience to match—we'd love to have you help build the foundation of Huntsman 30A's kitchen.