Assistant Manager of Culinary Administration
Our client, a well-established Japanese restaurant, is seeking an organized and detail-oriented Assistant Manager of Culinary Administration to support the culinary department. This role plays a critical part in maintaining efficient food service operations by managing documentation, sanitation compliance, cost monitoring, and administrative support for chefs and kitchen leadership. The ideal candidate is proactive, analytical, and able to work effectively in a fast-paced, multicultural culinary environment.
Salary
$ 51,480 / year
Job Location
Orlando, FL
Type of employment
Full time
Language
English, Japanese
Work hours
TBA
Remote Work
×
Industry
Food Production, Hospitality
Visa Sponsor
NO
Posted
10 hours ago
Job ID
#1597
Benefits
Competitive employee benefits package
(Insurance, Sick Leave, Paid Vacation etc)
Responsibilities and Duties
- Create and maintain culinary documentation, including recipes, allergy information, and procedural materials based on chef directives.
- Manage HACCP-related records and ensure compliance with company and regulatory food safety requirements.
- Administer and document culinary skill tests, training activities, and promotion evaluations.
- Monitor food, beverage, and labor costs; analyze variances and propose improvement strategies.
- Assist with staff scheduling, review timesheets, and support labor management tasks.
- Estimate and adjust food preparation volumes to align with guest demand while minimizing waste.
- Maintain kitchen and storage cleanliness, organization, and equipment functionality; uphold sanitation and safety standards.
- Support chefs and culinary team members as needed, including issuing coaching/praise documentation and handling additional administrative tasks.
Qualifications
- Minimum 3 years of experience in the restaurant industry; 1–2 years of supervisory experience preferred.
- High school diploma required; culinary degree or certificate preferred.
- Strong analytical and problem-solving skills with the ability to monitor and improve cost performance.
- Excellent attention to detail, organization, and documentation management abilities.
- Proficiency in Microsoft Office (Word, Excel) and recipe management software.
- SERV Safe certification required.
- Effective verbal communication skills; bilingual English/Japanese and knowledge of Japanese cuisine preferred.
- Ability to lift up to 40 lbs, stand for extended periods, and work in a fast-paced environment including weekends/holidays.
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