The Doubletree by Hilton Atlanta Dunwoody is hiring an Assistant Kitchen Manager. The Assistant Kitchen Manager oversees back-of-house operations, assisting the Kitchen Manager with tasks like staff management, food preparation, inventory control, and ensuring adherence to food safety and sanitation standards. This role requires a balance of leadership, practical kitchen skills, and administrative abilities. Responsibilities: • Supervising kitchen staff, including hiring, training, and scheduling. • Assisting with food preparation, cooking, and ensuring smooth service during peak hours. • Maintaining accurate inventory, ordering supplies, and managing food costs. • Ensuring compliance with food safety regulations and maintaining a clean and sanitary kitchen environment. • Assisting with administrative duties, such as scheduling, inventory tracking, and record-keeping. • Monitoring food quality and consistency, addressing any issues, and ensuring adherence to recipes and standards. • Identifying and resolving kitchen operational issues, ensuring a smooth and efficient workflow. • Maintaining clear communication with staff, suppliers, and management. • Assisting with menu planning and development, potentially including new dish ideas or adjustments to existing recipes. Qualifications: • Prior kitchen experience. • Supervisory experience.

• Supervising kitchen staff, including hiring, training, and scheduling.  • Assisting with food preparation, cooking, and ensuring smooth service during peak hours.  • Maintaining accurate inventory, ordering supplies, and managing food costs.  • Ensuring compliance with food safety regulations and maintaining a clean and sanitary kitchen environment.  • Assisting with administrative duties, such as scheduling, inventory tracking, and record-keeping.  • Monitoring food quality and consistency, addressing any issues, and ensuring adherence to recipes and standards.  • Identifying and resolving kitchen operational issues, ensuring a smooth and efficient workflow. • Maintaining clear communication with staff, suppliers, and management.  • Assisting with menu planning and development, potentially including new dish ideas or adjustments to existing recipes.