KITCHEN MANAGER
Company: COOPERS RESTAURANTS, INC.
Location: Mobile
Posted on: February 20, 2026
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Job Description:
Job Description Job Description POSITION TITLE: Assistant
Kitchen Manager REPORTS TO: Executive Chef POSITION SUMMARY:
Provides day-to-day assistance and support to the restaurant Chef
and Kitchen Staff by providing supervision of kitchen operations,
food quality, food preparation and staff job performance in the
absence of the Chef. Functions as the lead cook on shifts
designated by the Chef. ESSENTIAL JOB FUNCTIONS: (Key Tasks and
Responsibilities) Performs restaurant food preparation (daily raw
prep, cooked prep and/or butchering) and works the cooks’ line (as
either the Pantry, Broil, Sides Cook or Expediter) as scheduled by
the restaurant Chef. Supervises the kitchen operations, food
preparation, quality and staff job performance in the absence of
the Chef. Conducts Quality Assurance Line Checks prior to service
as assigned by the Chef. Correctly places and receives food orders
for meat, seafood, poultry, dairy, produce and other kitchen
operating supplies as directed. Prepares daily prep sheets
according to established par and inventory levels, based upon
product shelf life, to ensure sufficient quality, quantity and
back-up for the day’s business. Assists the restaurant Chef in
maintaining all safety, security, sanitation, and cleanliness and
housekeeping standards for the restaurant. Assists the restaurant
Chef in achieving food, labor and other operating expense budgets.
Constructs the weekly kitchen work schedule to meet the demands of
the business, within the perimeters of the restaurant kitchen labor
budget, as directed by the Chef. Participates as a member of our
new restaurant opening team, as directed. Assists the restaurant
General Manager and Chef, as needed, for fulfilling business goals
and objectives of the restaurant. PHYSICAL DEMANDS: (Minimum
qualifications needed to perform the essential job functions) Must
be able to lift, handle, and carry food, supply, smallwares,
equipment, supplies and paper goods at a minimum of 50 pounds
constantly and up to 100 pounds occasionally. Must be able to
constantly stand and exert well-paced mobility for a period up to
(4) hours in length. Must be able to bend, kneel, stoop, reach, and
squat on a frequent basis to receive and store stock, supplies and
equipment as well as to work the line during service periods. Must
be able to communicate effectively and listen attentively to
supervisors, employees, vendors and customers. Must be able to
taste – to be able to distinguish between and among flavors,
spices, temperatures, mouth feel and smell – to distinguish between
and among odors and scents as to their appeal and level of
intensity for all food and beverage products. Must be able to work
in an environment subject to extreme cold (30 degrees), heat
(temperatures above 100 degrees), loud noises from restaurant
equipment and machinery, and fumes, odors, dust and smoke.
Keywords: COOPERS RESTAURANTS, INC., Hattiesburg , KITCHEN MANAGER, Hospitality & Tourism , Mobile, Mississippi
