Assistant Kitchen Manager, Mexican & Salvadoran Cuisine
Overview
You will own kitchen operations at our new downtown San Jose restaurant, ensuring every plate meets Mexican and Salvadoran standards from day one. You will lead a team of cooks and prep staff, manage inventory and budgets, and build systems that scale with our growth. This is a ground-floor role where your decisions shape our reputation. You will work directly with the head of operations to refine workflows and create procedures that keep service smooth during peak hours.
What You'll Do8
- 1Lead the kitchen team to deliver consistent Mexican and Salvadoran dishes with exact portion control and plating standards.
- 2Build and implement prep checklists and line setup procedures that cut ticket times by 20% within the first month.
- 3Own food cost by tracking inventory weekly and adjusting orders to match sales forecasts.
- 4Train new hires on food safety protocols (ServSafe) and kitchen equipment, including grills and fryers, to reduce errors.
- 5Run shift briefings that set daily targets for quality and speed, then coach line cooks on execution.
- 6Coordinate with the head chef to test and launch seasonal specials that keep the menu fresh and profitable.
- 7Enforce sanitation standards per county regulations, scheduling deep cleans and logging temperature checks.
- 8Resolve service issues in real time, from missing ingredients to equipment failures, without losing pace.
Requirements7
- 14+ years in kitchen operations, with 2+ years in a management or leadership role.
- 2Food Safety Manager certification validated at onboarding.
- 3Hands-on experience with POS systems (Toast or Square) and inventory software.
- 4Track record of hitting labor and food cost targets in a high-volume kitchen.
- 5Proven ability to design and document standard operating procedures.
- 6Flexible schedule covering evenings, weekends, and holidays.
- 7ServSafe or equivalent food handler certification.
Salary Insight
$54k per year
Location
Required Skills
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