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Impact Kitchen is always looking for enthusiastic, passionate, service-oriented managers to join our diverse team. If health and wellness is your passion, if providing wholesome food and empowering others to make healthy choices drives you, and if you are looking for opportunities to grow alongside a dynamic team, then working with Impact might be a great fit for you! Read on to learn more about the Assistant Kitchen Manager opportunity here at Impact Kitchen. We look forward to adding your unique energy to our team and helping us make a positive Impact Everyday!

WHY WORK AT IMPACT?

• Grow with us! As Impact Kitchen grows there will be new leadership opportunities, including salaried positions. We always look to promote from within, providing mentorship and development along the way.
• #TEAMIMPACT Calling all team players! We value all of our employees and recognize that we can accomplish so much more when we work together.
• Health & Wellness Joining the Impact Kitchen team provides you with opportunities to learn more about nutrition, health, and wellness.
• Make an Impact - Impact kitchen provides meaningful employment, from our nutritionally based menu and food philosophy, the mission and values that guide all aspects of the business, to our drive to continually find new ways to serve our community.

OVERVIEW OF POSITION

The role of the Assistant Kitchen Manager (AKM) is to support the location Kitchen Manager in running all aspects of the kitchen operations. As an Assistant Kitchen Manager you will role model Impact Kitchen's brand and values, maintain all of the restaurant's assets, a profitable business by being a role model for Impact Kitchen’s brand and values. The AKM is to generate excellent staff culture and ensure high guest satisfaction. This role works closely with the Kitchen Manager in areas of people, equipment, cost of goods (COGS), cleanliness and excellent food execution.

The AKM reports to: Kitchen Manager (KM)

ESSENTIAL DUTIES

Daily:

• Run the kitchen, role model standards, dress code and operating practices
• Coach staff, spending time in each station
• Set the tone, and participate when possible, in the staff shift briefings
• Drive systems and standards on the concept through role modelling constantly and spot-checking procedures
• Garde Manger Quality control
• Accountable for supporting standards of cleanliness, timing, uniform, grooming, organization, production, food quality and consistency
• Accurately orders and maintains inventory of all food products and monitors daily prep production of food
• Has knowledge and skill to train all kitchen positions, systems and use of equipment
• Ensures a high level of cleanliness and repair of the kitchen by supervising kitchen cleaning
• Manages daily labour costs in accordance with an approved schedule
• Understands the Catering sales process
• Daily systems check
• Handle staff relations, staff issues, employment standards and issue corrective action
• Responsible to bring to the KM’s attention any serious disciplinary action including suspension, leaves and terminations.

Weekly:

• Understands COGs reporting, action planning and communication to the team to decrease variances
• Accurately inventories food, proper "first-in-first-out" (FIFO) rotation practices
• Follow up with all action plans or initiatives around financial goals, people development and guest satisfaction.
• Supports achievement of budgets in the areas of food cost, labour cost and operation supplies cost
• Actively monitors all staff training
• Reviews Repair & Maintenance (R&M) and Health and Safety items in the restaurant
• Weekly one-on-one meeting with Kitchen Manager
• Establish and review par levels for prep, ordering and put in place action planning
• Waste log review, costing and action planning

Monthly:

• Supports a monthly BOH action plan that ties into the restaurant's annual business plan
• Understands and supports Health and Safety, R&M and equipment audit
• Actively involved in new kitchen staff training
• Support Culture events with staff planning
• Actively participates in all menu launches

Always:

• Brand ambassador of Impact Kitchen at all times
• Qualified in all aspects of Back of the House leadership

Team Perks include:

• Competitive Compensation $47,000 - $51,000
• Paid Vacation
• Paid Sick Days
• Industry leading work life balance
• Health benefits program offered at the end of the 3-month probationary period
• 50% Discount on Impact brand purchases
• Free daily meal
• Free Impact staff events

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