Assistant Kitchen Manager

Job Description

Job Description

Join Ithaka Hospitality Partners on an Exciting Journey!

Are you ready to be part of something extraordinary? Ithaka Hospitality Partners is seeking passionate and service-driven individuals to join our team at Elevation Convening Center & Hotel, a purpose-driven and sophisticated destination offering stunning views of downtown Montgomery, AL.

We are currently hiring an Assistant Kitchen Manager , a hands-on operational leader who supports the daily culinary operations of AYA , a soulful dining restaurant located inside Elevation Convening Center & Hotel. This role helps ensure smooth day-to-day execution of kitchen functions, maintains culinary standards, supervises staff, and supports operational excellence across all dining periods and room-service operations. It is an exciting opportunity to join a high-energy, guest-focused team where your leadership, culinary expertise, and teamwork will help create exceptional dining experiences.

Job Summary:
The Assistant Kitchen Manager works directly under the Kitchen Manager to support all kitchen functions, including food preparation, quality control, staff supervision, and operational efficiency. This role assists with training and development, ensures adherence to brand standards, and helps manage financial, labor, and inventory controls. The Assistant Kitchen Manager serves as a hands-on leader, maintaining a professional, organized, and efficient kitchen environment while contributing to an exceptional dining experience for every guest.

Key Responsibilities

Daily Kitchen Oversight:

- Support the Kitchen Manager in supervising daily culinary operations for a 125-seat dining room, all-day brunch, dinner service, and 120-room hotel room service.

- Act as the on-duty kitchen leader in the absence of the Kitchen Manager.

Quality & Consistency:

- Maintain consistent execution of the elevated southern comfort food menu by coaching cooks and monitoring dish quality, plating, and timing.

- Conduct daily line checks, taste panels, and station readiness checks.

Inventory Assistance:

- Assist with receiving, stocking, and monitoring inventory levels.

- Track product usage and help maintain par levels to reduce waste and support food-cost goals.

Equipment & Sanitation:

- Help ensure kitchen equipment is properly maintained and reported for repair.

- Reinforce strict cleaning, sanitation, and ServSafe standards.

Financial & Labor Support

Food Cost Controls:

- Support portion control standards, recipe adherence, and waste prevention practices.

- Assist Kitchen Manager with waste logs, prep sheets, and yield tracking.

Labor Efficiency:

- Assist in organizing staffing levels based on business needs.

- Provide leadership during peak service to maintain efficient labor utilization.

Reporting

- Support the Kitchen Manager in gathering data for monthly P&L reviews and identifying operational improvements.

Human Resources & Team Leadership

Staff Supervision:

- Direct, coach, and support line cooks, prep cooks, and dishwashers during service.

- Provide real-time feedback, guidance, and corrective coaching.

Training & Development:

- Help onboard and train all new kitchen staff on recipes, standards, safety, and equipment use.

- Ensure ongoing reinforcement of culinary SOPs and brand standards.

Scheduling & Communication:

- Assist with schedule creation and daily station assignments.

- Promote communication between BOH & FOH leadership to ensure smooth service flow.

Positive Culture:

- Support an atmosphere of professionalism, collaboration, and mutual respect.

- Encourage team morale, accountability, and continuous improvement.

Brand & Quality Assurance

Brand Consistency:

- Enforce the culinary vision developed by the Culinary Creative Director and Corporate Chef.

- Ensure all dishes reflect elevated southern comfort food standards.

Guest Experience:

- Collaborate with FOH leaders to quickly resolve any guest-related food issues.

- Follow up on customer feedback to maintain exceptional dining satisfaction.

Recipe Adherence:

- Ensure cooks follow recipes and plating guides precisely, reinforcing consistency across all services.

Training, Safety & Compliance

Safety Standards:

- Uphold all ServSafe, local health department, and hotel sanitation standards.

Emergency Preparedness:

- Assist with food safety logs, temperature checks, and equipment inspections.

- Educate staff on safety protocols, allergen procedures, and emergency responses.

Requirements

- Previous experience as a Sous Chef, Lead Cook, or similar supervisory role in a hotel or full-service restaurant environment.

- Strong leadership and communication skills.

- Ability to work in a high-volume, fast-paced kitchen with professionalism and composure.

- Understanding of food cost, labor management, inventory practices, and kitchen systems.

- ServSafe Certification (or ability to obtain).

- Passion for southern-inspired cuisine and dedication to excellence.

Work Environment

This role operates in a professional kitchen environment that requires standing for extended periods and working nights, weekends, and holidays as business demands. The Assistant Kitchen Manager serves as a key leader during peak service periods and must be able to support or lead any station as needed.

An Equal Opportunity Employer

We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.