Sous Chef at RMD Group

RMD Group•San Diego, CA

3d•$70,304 - $75,000

About The Position

Responsible for the daily execution of all culinary operations. The Sous Chef is expected to develop the menu, oversee the culinary team, maintain costs, and manage operations in conjunction with the Executive Chef. The Sous Chef will work directly with the line cook, prep cooks and dish team.

Requirements

At least 3+ years managing experience with extensive knowledge in restaurants, hotels, and private parties
Must be familiar with menu costings and procedures
Must be motivated, hard-working, and passionate
Perform job functions with attention to detail, speed, and accuracy
Prioritize and organize
Be a clear thinker, remain calm, and resolve problems using good judgment
Follow directions thoroughly
Understand guest service needs
Possess excellent communication skills
Works cooperatively in a team environment
Must be comfortable learning new skills
Uses critical thinking reasoning skills to solve problems quickly
Manages time effectively
Must be able to stand/walk for up to 6 hours at a time
Must be able to sit for up to 8 hours at a time
Must be able to lift at least 50 pounds safely and properly
Ability to work in a stressful, fast-paced environment
Must be able to work holidays, nights, and weekend Flexible schedule is required

Nice To Haves

Serve safe certificate - preferred
Anti-harassment and nondiscrimination 2-hour class

Responsibilities

Monitor the production of food preparation and service
Monitor all stations to ensure proper quality, temperature and freshness and speed of execution.
Maintain production pars at all times
Make necessary labor decisions with the support of senior manager to stay within budget.
Ensure all served food meets Company and health quality standards
Prepare all specialty items as directed by the Senior Manager
Communicate daily with the Senior Manager regarding product specification and execution
Monitor and enforce efforts to control food costs by maintaining budget and controlling waste
Maintain all procedural manuals and guides including but not limited to: menu guide, menu book, prep book, inventory, plate presentations, menu items, recipe books, photo books of new items, kitchen SOP bible
Prepare and monitor all par sheets, maintenance logs, banquet cost sheets, and order guide
Conduct pre-shift meetings as needed
Train all kitchen staff on the new menu preparation, arrangement and plating of dishes
Communicate pertaining information to employees and management team
Prepare the menu and order supplies as directed by the Senior Manager
Work with Chef’s on preparation for banquets and events
Maintain cleanliness and sanitation by conducting daily and weekly cleaning tasks
Participate in the day-to-day work monitoring and assessing of the dry-aging program
Remain in compliance with mandatory management trainings, including sexual harassment training and workplace safety training
Manage and supervise all junior staff by following company policy and procedures
Conduct weekly check-ins with all junior staff
Ensure proper staffing levels by maintaining employee work schedules
Initiate all administrative requirements as needed
Follow all company procedures
Other job duties as assigned
The number one goal of the venue is to exceed customer expectations while meeting or exceeding the budgeted EBITDA
Working with underperforming employees to get them to the top half of the list or removing from roster
Always be working to raise the Per Person Average (PPA)
Maintaining systems related to customer service and revenue maximization
Always working towards keeping the overall turnover percentage down to help reduce payroll cost
Identifying and correcting reasons causing high turnover
Ensuring all staff clock in/out times are being reviewed before payroll is processed
Managing and minimizing overtime & meal break premiums
Always be thinking about big and small social media opportunities, taking impactful video and photo content at every opportunity to be submitted to the Marketing Department
Ensuring all reviews are at goal numbers
Executing in-house marketing promotions and ensuring staff is trained and aware of promotion details
Executing RMD Loyalty Program
Ensuring the proper menus and promotional material are always out
Executing promotions to drive business like tournaments and nightly contests
Holding everyone accountable for ALL policies and procedures
Overseeing nightly closing to ensure all elements are properly completed by MODs
Reviewing all manager nightly notes, making comments, and responding as needed
As MODs to ensure closing tasks are continuously reviewed and appropriately followed and changes are implemented as required
As MOD consistently touching ALL tables
Reading Industry publications to keep up to date on trends
Conducting staff check-ins per company standard
Taking time to learn what you don’t know
The best way to achieve success on all the above is to have effective and consistent onboarding and ongoing training programs for all new staff and managers
Ensuring proper progressive disciplinary steps are taken accurately and tracked through “note to file system”
Ensuring new hires go through orientation with all necessary paperwork before scheduling them on any shifts
Ensuring all training programs are being executed properly
Ensuring trainees have all required certificates
Ensuring proper progressive disciplinary steps are taken accurately and tracked through “note to file system”