The Craft Kitchens Assistant Manager assists in the planning, coordination and control of food manufacturing processes. This position assists the Commissary General Manager with ensuring that goods and services are produced efficiently and that the correct amount is produced at the level highest level of quality. Commissary Assistant Managers act as a team leaders and set an example for others to follow.  

Get Paid Weekly – Your Hard Work, Rewarded Faster!

  

RESPONSIBILITIES

Adhere to all city, county, and state health department regulations

Ensure GM is made aware of all operating discrepancies 

Perform specific tasks as assigned by the GM, such as department inventories, ordering merchandise, vendor relations, etc. 

Assist the GM in examining the marketplace for changes that may affect the business 

Advise GM of any maintenance problems or take action to correct problems by self 

Ensure employees are following food preparation protocol to produce a quality product, including but not limited to temping and logging food per guidelines, following build to’s and proper disposal of expired food 

Manage commissary employees, prepare daily station schedules, and assign specific duties 

Accept responsibility for controlling the inventory on the shift 

Maintain regular attendance and follow designated safety practices 

Perform other duties not listed as required 

  

COMMUNICATION

Assist GM in meeting daily, weekly and monthly reporting and information requirements 

Train, coach, and motivate commissary personnel

Produce top quality product by following recipes and food preparation guidelines.  Ensure that fellow crew members do the same

Protect company assets at all times by following asset control policies

Practice the food defense plan and inform others about the procedures as defined in the Company manual 

 

TECHNICAL EXPERTISE

Develop and maintain knowledge of HACCP protocols and all regulatory compliance 

  

QUALIFICATIONS:

Education: 

Required: Equivalent to high school diploma 

Experience: 

Required: One + year food service and/or commissary shift leader experience                                                

Language Skills: 

Required: Ability to read, write, speak, and understand English in a manner that is sufficient for effective communication with groups of managers, clients, customers and the general public.

Preferred: Bilingual in Spanish

 

SKILLS & ABILITIES:

• Multi-tasking  
• Passion for food and customer service
• Self-motivated with high energy
• Appreciation for teamwork, combined with an ability to work independently
• Goal and safety oriented and must be able to work in a fast-paced environment.
• Ability to perform routine duties involving use of various procedures including general math, the use of thermometers, log sheets and understand and use the tracker/build to system   
• Willingness to work a varied schedule in a cold environment, This role requires full-time availability, including the flexibility to work evenings and weekends.
• Excellent interpersonal and communication skills

 

Technology, Tools, And Equipment:                  
Required experience using: Computer, Telephone, Other equipment necessary for food service operations, Hepatitis A vaccination

                                             

Certificates, Licenses and/or Registrations:           
Required: Basic Sanitation course with Wallis Education department
Preferred: Serve Safe certification  with Wallis Education department, HACCP certification

 

INDAMC