Assistant Kitchen Manager

POSITION SUMMARY
Boul’Ange is seeking an experienced, hands-on Assistant Kitchen Manager to work
alongside the Kitchen Manager in leading daily back-of-house operations. This is a
floor-based leadership role focused on service, staff direction, kitchen standards, and
follow-through.
The Assistant Kitchen Manager serves as second-in-command and works closely with
the Kitchen Manager to keep operations organized, employees supported and
accountable, and communication consistent across the kitchen.

RESPONSIBILITIES
● Work alongside the Kitchen Manager to oversee daily BOH operations and
service.
● Lead and direct BOH employees throughout the shift and ensure daily priorities
are completed.
● Monitor ticket flow, timing, communication, food quality, portioning, and
presentation.
● Ensure stations are prepped, stocked, organized, and ready for service.
● Direct daily prep and ensure established pars and production needs are met.
● Reinforce standardized recipes, procedures, portioning, and plating.
● Train and coach BOH employees and provide clear direction and feedback.
● Ensure line checks, temperature logs, opening and closing procedures, cleaning,
and food safety requirements are completed consistently.
● Maintain proper food storage, labeling, dating, FIFO, sanitation, and health
department standards.
● Assist with inventory, ordering, receiving, product organization, and waste
control.
● Manage call-outs, breaks, station assignments, and immediate shift coverage
needs.
● Address day-to-day operational and employee issues and communicate all
concerns and updates to the Kitchen Manager.
● Identify equipment, maintenance, and product issues and follow through to
ensure they are addressed.
● Maintain communication between shifts and ensure outstanding tasks are
completed.
● Step onto any station when needed to support service.
● Take responsibility for BOH operations when the Kitchen Manager is not present.
QUALIFICATIONS
● 2+ years of professional kitchen leadership experience in a high-volume
restaurant environment.
● Strong line cooking skills with the ability to work multiple stations.
● Strong knowledge of prep, service execution, food safety, sanitation, and kitchen
organization.
● Ability to lead a team, give clear direction, and hold employees accountable.
● Organized, dependable, proactive, and able to follow through.
● Strong communication and problem-solving skills.
● English fluency required; bilingual English/Spanish preferred.
● Open availability, including days, nights, weekends, and holidays.
● California Food Protection Manager Certification preferred.

WORK ENVIRONMENT

This position operates in a fast-paced savory kitchen environment requiring active participation in food production and service support. The role involves working across hot and cold environments, including stoves, refrigeration, and storage areas. Work schedules may include early mornings, evenings, weekends, and holidays.

PHYSICAL DEMANDS

• Standing and walking for extended periods.
• Frequent bending, reaching, lifting, and carrying items up to 30 pounds regularly and up to 50 pounds occasionally.
• Handling hot and cold equipment and food items safely.
• Working in a dynamic and fast-paced kitchen environment with varying temperatures and noise levels.

Disclaimer

This job description reflects the current scope of responsibilities and is not intended to be a comprehensive listing of all duties. Responsibilities may change at any time based on business needs, concept growth, or operational priorities.