Frye's Leap General Store and Cafe

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For the 2024 summer season we are in need of an assistant kitchen manager / chef.  The position is for full time work starting on May 13.  The assistant manager will work closely with the General Manager and Kitchen Manager in actively leading and coordinating all activities regarding food preparation and service.  This individual will help assure efficient and effective operations of the kitchen staff, leading by example, adhering to menu recipes and sanitary guidelines. 

Specific job responsibilities include:

• Lead kitchen in food preparation/cooking.
• Assure that all food is consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Assure that recipes exist for all menu items and menu components (such as sauces, marinades, etc.).
• Help supervise and assure that all food preparation staff are trained in and act consistently with policy, procedures and checklists.  
• Develop checklists required for kitchen operations, ranging from work station open and closing procedures, to morning prep and stock.  Assure that checklists are properly followed.

Compensation up to $1250 per week for this role based on previous experience and skills.

The Assistant Front of House Manager is responsible for the daily operation of the restaurant with the major focus being guest satisfaction. This is a front of the house, direct guest-facing, hands-on position requiring the ability to train and manage a staff of up to 25 people while performing a specific job task in the operation (host/hostess, buss, serve, bartend, bar back). 

The Assistant Manager will work solely from the restaurant floor and is responsible to appropriately interact with as many guests as possible to ensure guest satisfaction as well as make sure the restaurant FOH is operating under the guidelines of Frye’s Leap General Store and Cafe. The Assistant Manager must have strong communication skills and be comfortable talking to our guests during positive and negative experiences. They must have strong knowledge of POS operation, and be able to reconcile the day's sales at the end of the shift. Assistant Managers are responsible for confirming all opening and closing side work has been done, complete end of day cash out reconciliation with staff, and secure the restaurant. 

Key responsibilities include:

• Be on the floor during peak business hours for lunch and dinner unless the floor is covered by another MOD. Peak business times are defined as 12-2pm for lunch and 5-8p for dinner. Peak business and holidays will extend these hours. 
• Coordinate and oversee all front of house staff (host/hostess, buss, serve, bartend, bar back) in the absence of the Manager.
• Conduct frequent and consistent guest table visits. 
• Assign opening and closing shift duties, assign server/busser sections, check out staff for end of shift cash outs, and side work completion. 
• Make cuts to staffing levels based on business volume.
• Communicate frequently with BOH and assist in coordinating BOH staff in absence of kitchen Chef or Sous. 

Compensation up to $1250 per week for this role based on previous experience and skills.

We are a high-volume kitchen that serves pizza, burgers, sandwiches, salads and a variety of dinner items. The stations include prep, grill, fry, boards/bowls, saute and expo. Our busy restaurant is looking for experienced line cooks who can prepare meals as per our standard recipes.  Line cook responsibilities include creating meal portions, cleaning food, cooking meals and keeping a sanitized work area.  The successful candidate will have two or more years of prior food service experience, an excellent work ethic, good communication skills, be a team player and have a commitment to quality. Hourly rates of up to $18 per hour or more are based on prior experience.