Kitchen Manager at RMD Group
Description
Position Summary: The Kitchen Manager is responsible for training, developing, motivating and maintaining great working relations with staff. To aide in supplying staff with a safe and respectable work environment while supporting General Manager.
Key Job Responsibilities:
- To effectively control the food production, giving the maximum quality and yield.
- Monitoring staff with prescribed operating methods and exercising necessary control to ensure security of stock and property of the company.
- To assist with the training and discipline within the department in conjunction with the management team.
- To communicate internally with Chef & GM regarding any and all BOH related matters.
- To be aware of all BOH related promotional activities within the establishment and support outside events.
- To constantly check quality and quantity of food going out of the kitchen.
- To ensure correct methods are being used for preparation of food and to check presentation.
- To make sure kitchen team is giving an efficient, smooth and quick service while maintaining principles and standards set by the company.
- To order and purchase the restaurant's food requirements in an economical manner.
- To control all food storage activities to ensure that all food is kept in prime condition and a good method of stock rotation is used in all areas and sections of the kitchen.
- To keep food spoilage to an absolute minimum.
- To ensure each station is controlling mis-en-place quality, quantity and is storing correctly.
- To promote good working relations across staff.
- To ensure that the kitchen is organized and ran to the highest possible levels of efficiency and safety.
- To help train and motivate the kitchen staff and have a happy, motivated, well-disciplined team.
- Carry out other duties as specified by the Executive Chef or General Manager.
- Support the culinary team in implementing relevant SOP's for all areas in the kitchen as appropriate.
- To complete objectives set by the Executive Chef or General Manager in the time allocated.
- To Maintain a high standard of personal hygiene and appearance at all times.
- To be friendly and courteous to staff, Management and guests at all times.
- To attend training courses and meetings as requested.
- To work the entirety of your shift unless otherwise instructed by the Executive Chef or General Manager.
- To assist and manage kitchen labor to the standards set by the company.
Qualifications:
- High school/GED or technical school education
- 2+ years working in a high-volume kitchen
- Understanding of various cooking methods, ingredients, equipment and procedures
- Excellent record of kitchen and staff management
- Team player that possesses a "can do "attitude
- Ability to handle difficult situations and adapt quickly to resolve problems
- Familiar with updated industry's best practices
- Working knowledge of various computer software programs (MS Office, Google Docs, POS)
Physical Requirements
- Ability to work at least 8 hours per day.
- Ability to sit or stand for extended periods of time
- Continuously reach, push, pull, bend, lift, carry, stoop and wipe
- Frequently wash hands and handle cleaning products
- Frequently lift and carry up to 25 pounds
- Frequently manipulate fingers, hands, and arms to cut, measure, pour, serve, carry, and wipe
ABOUT RMD Group
RMD Group was formed by three partners who had a passion for hospitality and creating unforgettable experiences. For over a decade, RMD has been a driving force in the industry, creating some of San Diego’s most successful and exciting concepts including Rustic Root, Huntress, Lumi, Side Bar and FLUXX. In addition, the group works with a thriving portfolio of hospitality and lifestyle concepts that include Ballast Point Brewing and Hard Rock Hotel’s Float and 207. RMD brings extensive expertise in all areas of consulting including design, development, and management, plus a talented team of industry leaders that continue to elevate guest and client experience in San Diego and beyond.