Job Overview

Assistant Kitchen Manager (Closing) in North County's busiest sports bar. This is a working leadership position designed for someone who thrives in a high-volume environment and leads by example. You'll oversee the kitchen during evening and closing shifts, ensuring every plate meets our standards while maintaining a clean, organized, and efficient operation.

You'll work closely with Chef to execute daily operations, develop the team, manage food quality, control labor, and leave the kitchen fully prepared for the next day's service.

Responsibilities

• Key Responsibilities
• Support Chef in leading all evening and closing kitchen operations.
• Lead the line during high-volume dinner service while maintaining urgency, organization, and execution.
• Hold all kitchen team members accountable to Park 101 standards, including performance, professionalism, cleanliness, and sense of urgency.
• Ensure every station is fully stocked, organized, and operating efficiently throughout the shift.
• Coach and develop line cooks, prep cooks, and dishwashers through hands-on leadership and real-time feedback.
• Maintain recipe consistency, portion control, food quality, and ticket time standards.
• Enforce proper food rotation (FIFO), labeling, dating, storage, and temperature logs.
• Monitor food waste and product usage to help control food cost.
• Ensure all prep is completed, rotated, wrapped, labeled, and properly stored before closing.
• Oversee nightly kitchen cleaning, equipment maintenance, and sanitation to ensure the kitchen is inspection-ready every day.
• Complete and verify all opening and closing checklists with accuracy.
• Communicate equipment issues, product shortages, and staffing concerns to Chef in a timely manner.
• Assist with inventory, ordering, receiving deliveries, and maintaining accurate product levels.
• Maintain labor efficiency while ensuring the kitchen is properly staffed for business demands.
• Lead by example, fostering a culture of accountability, teamwork, pride, and continuous improvement.
• Ensure all health department regulations, food safety standards, and company policies are consistently followed.

Experience

• Minimum of 2 years of leadership experience in a high-volume restaurant, sports bar, or casual dining kitchen.
• Previous experience as a Kitchen Supervisor, Lead Line Cook, Sous Chef, or Assistant Kitchen Manager preferred.
• Strong understanding of kitchen operations, food preparation, sanitation, and line execution.
• Ability to lead confidently during fast-paced dinner service and busy sporting events.
• ServSafe Food Manager Certification preferred (or willingness to obtain).
• Excellent communication, organizational, and leadership skills.
• Experience with inventory management, labor control, and food cost awareness is a plus.
• Availability to work evenings, weekends, holidays, and major event days.
• Ability to lift up to 50 pounds and remain on your feet throughout the shift.

Join us as an Assistant Kitchen Manager where your passion for culinary excellence meets your talent for leadership! We value energetic professionals eager to make a difference in a lively dining atmosphere while advancing their careers in hospitality management. This role offers comprehensive training opportunities and the chance to grow within a supportive team dedicated to delivering outstanding guest experiences every day.

Pay: From $23.00 per hour

Benefits:

• Employee discount
• Paid training

Work Location: In person