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REEF Technology Assistant Kitchen Supervisor in Boston, Massachusetts

Assistant Kitchen Supervisor is responsible for providing technical support to the Kitchen Manager, while exhibiting leadership and direction to kitchen personnel. The Assistant Kitchen Manager manages operations and personnel in the absence of the Kitchen Manager. They are responsible for the quality of the food, while ensuring seamless operations. Primary Duties and Responsibilities Sets up stations with all necessary supplies Handles, stores and rotates all products properly Cooks menu items in cooperation with the rest of the kitchen staff Cover Kitchen Manager duties as needed Always follows supervisors? direction Follows proper cooking techniques for all dishes Ensures food quality and timeliness Practices correct food handling and food storage procedures according to company and state regulations Complies with all nutrition, sanitation and safety regulations and standards Reports all unsafe working conditions, operational needs and equipment or aspects of the kitchen in need of repair to management Assist in managing workforce hours Assist with cost of goods sold Train new hires & coach employees as needed Assist with inventory management Other duties as assigned and modified at manager?s discretion. What We Want From You: Leadership skills Restaurant Experience, preferable Some Knowledge of COGS and Inventor Previous cooking and supervision experience Open availability Operational knowledge of hospitality equipment Ability to multi-task and prioritize Ability to perform under pressure Accuracy and speed in executing assigned tasks Excellent understanding of various cooking methods, ingredients, equipment and procedure. PHYSICAL DEMANDS While performing the duties of this job, the incumbent is regularly required to use hands and fingers to handle or feel. Incumbent is occasionally required to taste or smell Push, pull, and lift up to 50 lbs on a weekly basis. Be able to reach, bend, stoop and work in a standing position for a long period of time WORKING CONDITIONS Must be comfortable working in a shared space, with constant noise, without the use of a private office Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice including weekends, nights, holidays