Kitchen Manager at RMD Group

RMD Group•San Diego, CA

About The Position

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.

Requirements

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)
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

Responsibilities

Effectively control the food production, giving the maximum quality and yield.
Monitor staff with prescribed operating methods and exercising necessary control to ensure security of stock and property of the company.
Assist with the training and discipline within the department in conjunction with the management team.
Communicate internally with Chef & GM regarding any and all BOH related matters.
Be aware of all BOH related promotional activities within the establishment and support outside events.
Constantly check quality and quantity of food going out of the kitchen.
Ensure correct methods are being used for preparation of food and to check presentation.
Make sure kitchen team is giving an efficient, smooth and quick service while maintaining principles and standards set by the company.
Order and purchase the restaurant's food requirements in an economical manner.
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.
Keep food spoilage to an absolute minimum.
Ensure each station is controlling mis-en-place quality, quantity and is storing correctly.
Promote good working relations across staff.
Ensure that the kitchen is organized and ran to the highest possible levels of efficiency and safety.
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.
Complete objectives set by the Executive Chef or General Manager in the time allocated.
Maintain a high standard of personal hygiene and appearance at all times.
Be friendly and courteous to staff, Management and guests at all times.
Attend training courses and meetings as requested.
Work the entirety of your shift unless otherwise instructed by the Executive Chef or General Manager.
Assist and manage kitchen labor to the standards set by the company.