Assistant Kitchen Ops Manager

Nassau, Bahamas

Full Time

Food & Beverage

Entry Level

John Bull Ltd is looking for a Assistant Kitchen Ops Manager to join our team in Nassau, Bahamas at our Commissary in Palmdale.

The ideal candidate is results-driven, hard worker, attention to detail, is observant, and enjoys the kitchen production environment.

Position Overview:

The Assistant Kitchen Ops Manager is responsible for overseeing the both the Pastry Line and Hot Line
at the John Bull Commissary, and must have an extensive knowledge of pastry making and baking. The
Assistant Kitchen Ops Manager must demonstrate strong leadership qualities with attention to detail in
elevating and sustaining a competitive edge.
The Assistant Kitchen Ops Manager is accountable for the quality and consistency of all food products
produced, partner training and accountability of costs associated with the Commissary. The Assistant
Kitchen Ops Manager works directly with the Kitchen Ops Manager on the creation, development and
implementation of new innovative food items.

Essential Duties & Responsibilities

1. Demonstrates a hands on approach ensuring quality, presentation, taste and freshness of food
products as specified by Commissary standards
2. Assists with the development of standardized recipes for all menu items. Ensures that recipes
are accurate and updated as needed
3. Ensures that all food products prepared meet the established specifications, standards and
production timelines
4. Ensures production levels of food items are prepared based on forecast demands
5. With a “Hands on Approach” assigns tasks effectively for the efficient use of allocated labor
ensuring maximum results are achieved and daily production needs have been met in a
timely, organized and efficient manner
6. Responsible for complete set up, cleanliness and organization of all food preparation areas
within the Commissary
7. Seeks to maintain knowledge of foodservice industry and culinary trends
8. Bake fresh pastries, desserts and breads, and also creates sandwiches, savories and other
non-pastry foods
9. The Assistant Kitchen Ops Manager must be a team leader and motivator for all departments within
the Commissary
10. Recommends measures to improve production/service methods, equipment performance,
scheduling, quality control, and suggest changes in working conditions and use of equipment
to increase efficiency and safety of the food service operation
11. Works with Stewarding team to ensure the same level of standards and specifications are
maintained throughout the foodservice operation
12. Able to create standardized recipe cards for all menu items that are used to train team members
13. Assists the Kitchen Ops Manager with monthly inventory reporting and costing structure
14. Complies to all health, safety and sanitary standards and regulations
15. Ensures that a sanitary, clean, organized, safe, comfortable environment for employees
is maintained at all times
16. Hosts periodic team meetings and /or trainings sessions as required
17. Other functional related duties as assigned by the Kitchen Ops Manager

Qualifications:

To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required:

● Fully competent in all aspects of baking and pastry
● Ability to define a problem, collects data, establish facts and forms conclusions. Ability to
understand complex instructions and material. Ability to mentally process abstract ideas
while delivering results.
● Must be present at work for assigned schedule including, nights, weekends, holidays and
extended hours when required.
● Ability to handle multiple tasks and works well in environment with time constraints.

Supervisory Responsibilities:

Supervises day-to-day activities; provides a “Hands On” approach to training, planning,
assigning and delegating work. Encourages elevated performance, leads by example, and
disciplines employees for the purpose of improving the Commissary's standards of excellence

Essential Compotencies

● Critical thinking - Evaluates scenarios methodically; makes judgments that seek
constructive resolution in the interests of the operations. Making responsible decisions with
ownership and accountability.
● Results oriented - Organizes and executes action plans that achieve practical results

Education: Two year college or technical school education or work experience equivalent.
License/Certification: Food handling certificate.
Experience: Should have a minimum of 3-4 years of experience as a Pastry Chef with a reputiable
establishment.
Basic Expectations: Demonstrates adequate pastry skills and operations. Shows interest in participating in recipe development for seasonal food calendar.

Note: This job description in no way states or implies that these are the only duties to be performed by
the employee occupying this position. Employees will be required to perform any other job-related
duties assigned by their supervisor.

CORPORATE VALUES:

EXCELLENT CUSTOMER SERVICE AND SATISFACTION

Along with our finest brands in the world, service and price we must go above and beyond to exceed our customer’s expectations.

INTEGRITY/HONESTY

We are committed to absolute trustworthiness and incorruptibility – a firm adherence to both applicable laws and relevant moral standards.

RESPECT FOR ALL PEOPLE

To be our best we must work in an environment of mutual respect. Everyone has value, regardless of gender, ethnic or educational background.

COMMITMENT TO EXCELLENCE

At John Bull we have a long history of doing most things in a first-class manner and are committed to achieve that level of performance in all aspects of our business.

TAKING CARE OF OUR PEOPLE

Our people are our business. The key then to being successful is creating an environment where all associates feel they are respected, valued and have equal access to growth and development opportunities.

DOING THE RIGHT THING

We exercise good judgment by “doing the right thing” instead of just “doing things right”. We strive to understand the impact of our decisions and accept responsibility for our actions.

By submitting this application, I authorize my current employers, past employers, educational institutions and individuals and organizations named or referred to in this application to provide John Bull Ltd with references upon request in order to assist the company in deciding whether to employ me. I hereby release my former and current employers, my former educational institutions, and any individual or organization providing such a reference from any liability, damages, causes of action, complaint, or charges concerning the giving and receiving of such references, information, or opinions related to my employment.

I authorize investigations of all statements and documents contained in my application. I understand that misrepresentation, incorrect or omission of facts called for, is cause for rejection of my application or dismissal. Further, I understand that and agree that, if hired, I will be on probation for six months during which time I may be terminated without any previous notice or severance pay in lieu of notice.

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This Food & Beverage job is a Shift job. Morning shifts may start as early as 5:30am, a night shift may not end until 11:30pm. Are you prepared and willing to work your scheduled shifts, which will be at the company's discretion?*

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Are you able and willing to perform tasks such as preparing food orders, working the cash register, stocking, cleaning (washing dishes, cleaning windows and bathrooms, throwing away garbage, mopping floors, etc.), and/or lifting up to 25 pounds?*

This job entails thorough deep cleaning, which included scrubbing and sometimes lifting objects from one floor to another and beyond. Are you willing and capable of performing these tasks?*

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Assistant Kitchen Ops Manager

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