RMD Group
Position Summary
The Junior sous chef role oversees the activities of Kitchen staff and helps to develop the menu, maintains costs, and assists in managing operations
Type: Hourly, Full Time
Pay Rate: Jr. Sous Chef: $23.00 - $25.00/hr
Duties and Responsibilities
Monitor and execute production of food preparation and service.
Monitor stations to ensure proper quality, temperature and freshness of products
Maintain all production pars
Ensure all served food meets Company and health quality standards
Prepare all specialty items as directed by the Executive Chef, CDC, and Culinary Director
Communicate daily with the Chef’s team regarding product specification and execution
Monitor and enforce efforts to control food costs by maintaining budget and controlling waste
Help 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 pertaining to pastry and banquets
Prepare and monitor all par sheets, maintenance logs, banquet cost sheets, and order guide
Train and support all new cooks and dishwashers
Ensure the prep sheet is accurate and completed
Execute the menu items during service
Perform all opening and closing duties daily
Assist with biweekly inventory if applicable
Perform closing checklist: ensure all equipment is off, all pilots lit, etc
Ensure prep is clean and organized, rational ovens are on clean/ rinse cycles
Communicate and collaborate with the team on ticket time to deliver table pick up in unison
Be the direct point of communication between chefs and cooks
Monitor and abide by efforts to eliminate food waste
Maintain clean and sanitary conditions
Participates in cleaning kitchen before closing the restaurant
Conduct pre-shift meetings as needed
Monitor all product requisitions
Maintain the dry storage room and all products
Communicate pertain information to employees and management team
Remain in compliance with mandatory management trainings, including sexual harassment training and workplace safety training
Follow all company procedures
Other job duties as assigned
Qualifications
At least 5years experience in restaurant, or hotel
Must be able to covert recipes from standard to metric conversions
Skills and Attitudes
Must be motivated, hard-working, and passionate.
Must be a strong leader and have hands on management style
Must be able to multitask
Must perform job functions with attention to detail, speed, and accuracy
Must be able to prioritize and maintain organization
Be a clear thinker, remain calm, and resolve problems using good judgment
Follow directions thoroughly
Must be detail oriented and be able to solve problems quickly under pressure
Certificates, Licenses, and Registrations
San Diego County Food Handlers Card (must be obtained within 30 days of employment)
Serve safe certificate preferred
Anti-harassment and nondiscrimination 1-hour class
Physical Requirements
Must be able to sit, stand or walk for up to 8 hours at a time.
Must be able to lift at least 50 pounds safely and properly.
Must be able to bend, stoop and climb.
Must be able to push and pull.
VENUE Carté Hotel is a stylish, modern sanctuary in downtown San Diego, offering sleek guestrooms, refreshing amenities including a heated saltwater pool, an upscale fitness center (FIT), elevated food and beverage outlets and versatile event spaces perfect for weddings, corporate functions, and social celebrations.
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.
#J-18808-Ljbffr
Type: Hourly, Full Time
Pay Rate: Jr. Sous Chef: $23.00 - $25.00/hr
Duties and Responsibilities
Monitor and execute production of food preparation and service.
Monitor stations to ensure proper quality, temperature and freshness of products
Maintain all production pars
Ensure all served food meets Company and health quality standards
Prepare all specialty items as directed by the Executive Chef, CDC, and Culinary Director
Communicate daily with the Chef’s team regarding product specification and execution
Monitor and enforce efforts to control food costs by maintaining budget and controlling waste
Help 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 pertaining to pastry and banquets
Prepare and monitor all par sheets, maintenance logs, banquet cost sheets, and order guide
Train and support all new cooks and dishwashers
Ensure the prep sheet is accurate and completed
Execute the menu items during service
Perform all opening and closing duties daily
Assist with biweekly inventory if applicable
Perform closing checklist: ensure all equipment is off, all pilots lit, etc
Ensure prep is clean and organized, rational ovens are on clean/ rinse cycles
Communicate and collaborate with the team on ticket time to deliver table pick up in unison
Be the direct point of communication between chefs and cooks
Monitor and abide by efforts to eliminate food waste
Maintain clean and sanitary conditions
Participates in cleaning kitchen before closing the restaurant
Conduct pre-shift meetings as needed
Monitor all product requisitions
Maintain the dry storage room and all products
Communicate pertain information to employees and management team
Remain in compliance with mandatory management trainings, including sexual harassment training and workplace safety training
Follow all company procedures
Other job duties as assigned
Qualifications
At least 5years experience in restaurant, or hotel
Must be able to covert recipes from standard to metric conversions
Skills and Attitudes
Must be motivated, hard-working, and passionate.
Must be a strong leader and have hands on management style
Must be able to multitask
Must perform job functions with attention to detail, speed, and accuracy
Must be able to prioritize and maintain organization
Be a clear thinker, remain calm, and resolve problems using good judgment
Follow directions thoroughly
Must be detail oriented and be able to solve problems quickly under pressure
Certificates, Licenses, and Registrations
San Diego County Food Handlers Card (must be obtained within 30 days of employment)
Serve safe certificate preferred
Anti-harassment and nondiscrimination 1-hour class
Physical Requirements
Must be able to sit, stand or walk for up to 8 hours at a time.
Must be able to lift at least 50 pounds safely and properly.
Must be able to bend, stoop and climb.
Must be able to push and pull.
VENUE Carté Hotel is a stylish, modern sanctuary in downtown San Diego, offering sleek guestrooms, refreshing amenities including a heated saltwater pool, an upscale fitness center (FIT), elevated food and beverage outlets and versatile event spaces perfect for weddings, corporate functions, and social celebrations.
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.
#J-18808-Ljbffr