Commercially operated kitchens of restaurants, cafeterias, schools and businesses providing meals to employees will have a person in the position of kitchen manager. For larger operations, the manager will need an assistant to help with various aspects of management Some duties will vary by location and the type of establishment, however there are basic duties in the job description of an assistant kitchen manager.
Proper inventory management maintains budgets and ensures the kitchen has what it needs when it is needed. Inventory includes food and non-food items in dry storage, refrigerated fresh foods and frozen foods. It is the duty of the assistant kitchen manager to place orders with vendors to fill gaps from regular usage and acquiring specialty items needed less frequently. As inventory comes into the establishment the assistant kitchen manager oversees the rotation of items.
What is expected in food production varies according to the kitchen and the individuals served. However, every kitchen shares basic practices to produce the food products. The Adams12 Colorado based schools job description for specifies that the assistant kitchen manager “leads the kitchen team in performing all food preparation activities.” The assistant kitchen manager is responsible for keeping the team on schedule to ensure serving times are maintained.
The assistant kitchen manager is expected to develop full menus for food service establishments that do not have a standard operating menu or features daily specials. Typically restaurants have a basic set menu that may change seasonally or seldom. Menus for organizations such as schools change frequently and require additional attention from the assistant kitchen manager.
Reviewing applications and performing interviews of potential hires and the training of new employees is time consuming, so this duty is typically delegated to the assistant kitchen manager. Another key task is ensuring refrigeration temperatures, general cleanliness and safety of the kitchen an nearby areas. Paperwork duties include reports an possibly cash management at the end each day. And of course, whenever the kitchen manager is not present, the assistant is expected to step-in and perform management duties as required.
Assistant kitchen managers perform many of the same job functions as the kitchen manager, making advancement a simple transition. The U.S. Department of Labor does not maintain statistical data for food service assistants, but does for the food service manager which is another title for a kitchen manager. Based on 2009 data the median yearly earnings range from $45,370 to $60,630, depending upon the the industry such as full service restaurants or schools. Depending upon the establishment, the assistant kitchen manager may be paid hourly rather than on a salary and should expect to work a minimum of forty hours per week. Once advancing to kitchen manager, expect to work about 50 hours per week or more depending upon the industry.
2016 Salary Information for Food Service Managers
Food service managers earned a median annual salary of $50,820 in 2016, according to the U.S. Bureau of Labor Statistics. On the low end, food service managers earned a 25th percentile salary of $38,260, meaning 75 percent earned more than this amount. The 75th percentile salary is $66,990, meaning 25 percent earn more. In 2016, 308,700 people were employed in the U.S. as food service managers.