Summary:
The Jr. Kitchen Manager is responsible for the day-to-day execution of kitchen operations across all Aloette Go locations, with a focus on speed, consistency and food quality. They ensure all menu items are executed to brand standards while maintaining efficient service during high-volume periods. The Junior Kitchen Manager will help lead the back-of-house team during service, maintain food quality and consistency, support prep and inventory, assist with training, and ensure the kitchen operates efficiently, safely, and according to Aloette Go standards.
Reports To: General Manager and The Alo Food Group Team (AFG)
Key Responsibilities
Team Leadership & Culture:
- Train all staff to follow established recipes, procedures, and food safety standards.
- Support, guide, and motivate kitchen staff during service.
- Foster a culture of accountability, urgency, and teamwork.
- Manage staffing levels based on sales forecasts and real-time business needs.
- Quickly resolve operational issues during service to minimize disruption.
- Quickly communicate operational challenges with the General Manager and Alo Food Group Team as necessary.
- Assist teams with catering as needed.
Kitchen Operations & Service Execution:
- Ensure all menu items are prepared and packaged to brand standards for quality, accuracy, and speed.
- Maintain strong execution during peak service periods, actively working on the line.
- Execute new menu rollouts and operational changes in alignment with Alo Food Group standards.
- Ensure strict adherence to all recipes and SOPs.
- Oversees customer service staff, focusing on prompt hospitality and a clean guest facing environment.
Systems & Quality Control:
- Enforce all food safety, sanitation, and health regulations.
- Conduct regular line checks and quality audits to maintain consistency.
- Ensure all team members follow prep lists, par levels, and opening/closing procedures.
Inventory, Ordering, Prep & Waste Control:
- Assist with inventory counts, product rotation, and waste tracking.
- Monitor ingredient levels, prep levels, and product usage to ensure the location is properly stocked for daily service.
- Prepare and submit product orders as assigned, following approved ordering schedules, par levels, and management guidelines.
- Communicate ordering needs, shortages, quality issues, or supplier concerns to the Kitchen Manager or General Manager.
- Support proper receiving, checking, and organization of deliveries.
- Help reduce waste by following prep levels, portion controls, FIFO standards, and proper storage procedures.
Work Environment:
- Physical Demands: Ability to stand for long periods, work in a fast-paced kitchen environment, and lift up to 50 lbs as needed.
- Scheduling Requirements: Attend scheduled shifts as required, including evenings, weekends, and holidays, to accommodate the restaurant’s peak service times.
- Workplace Standards: Maintain a clean, organized, and sanitary work environment while adhering to all health and safety regulations.
- Workplace Conditions: Ability to work in hot and humid environments for long periods, maintaining focus and efficiency throughout service.
Pay: $23.00 per hour
Benefits:
- Discounted or free food
- Store discount
Work Location: In person
