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Assistant Kitchen Manager
Job in
Woodbury, Litchfield County, Connecticut, 06798, USA
Listed on 2026-01-12
Listing for:
New Morning Market
Full Time
position Listed on 2026-01-12
Job specializations:
-
Restaurant/Food Service
Catering, Cook & Chef
Job Description & How to Apply Below
Description
Assistant Kitchen Manager
$27-30 DOE
New Morning Market is seeking a talented and dedicated Assistant Kitchen Manager to oversee culinary operations and staff development. This is a hands‑on leadership role for a chef who values creativity, consistency, and using wholesome ingredients with integrity.
Responsibilities- Lead daily kitchen operations, including staff supervision, training, and scheduling.
- Develop and execute daily production schedules that reflect creativity, quality, and cost awareness.
- Plan, staff, organize and coordinate the preparation of all prepared foods and bakery offerings while ensuring consistent presentation, portioning and packaging.
- Address and resolve issues regarding production, ingredients or staff within the kitchen.
- Maintain strict compliance with all food safety and sanitation standards.
- Monitor the quality and consistency of the food to include adherence to established recipes, food temperatures, palatability and attractiveness of food, and implement changes to ensure quality according to established standards.
- Mentor kitchen staff in fine points of cooking.
- Act as a liaison between the kitchen and prepared foods retail area to ensure a variety of selections for our customers, with an emphasis on providing options for special dietary needs (vegan, gluten‑free, paleo, etc.)
- Manage purchasing, vendor relationships, and inventory control.
- With Food Service Manager, establish record‑keeping and pricing procedures, to meet margin goals and ensure accurate, up‑to‑date records of current market pricing.
- Analyzes bakery and food service operations for cost effectiveness and efficiency consistent with department budget goals; evaluate alternatives and develop sound recommendations for improvement.
- 3–5 years of experience in high‑volume cooking
- 3-5 years of experience managing a team
- Culinary certification or an equivalent combination of training and professional experience
- Proven leadership and communication skills
- Strong organizational and time‑management abilities
- Serv Safe certification preferred
- Weekend availability required.
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