RMD Group
Position Summary: Responsible for the daily execution of all culinary operations located at 376 5th LLC. The Prep cook will assist all chefs in preparing food and take on culinary tasks as needed. The job requires physical endurance as well as mental determination and involves working in a high-volume atmosphere.
Type: Hourly, Part-time or Full Time
Pay Rate: $19.00- $21.00 /hr
Duties and Responsibilities:
Prepare food prep lists and 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 and measure all ingredients and specialty items as directed by the Executive Chef
Communicate daily with the Sous Chefs and CDC regarding product specification
Maintains portion control by adhering to all weights and measures
Track ingredient quantities and ensures there’s a completed tasks list and prep list
Supervises food temperature to ensure appropriate temperature for ingredients
Clean and sanitize the working surfaces, tools and equipment
Monitor and abide by efforts to eliminate food waste
Maintain and use all 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.
Monitor and use par sheets and maintenance logs for kitchen equipment.
Prepare menu and order supplies as directed by the Executive Chef
Remain in compliance with mandatory management trainings, including sexual harassment training and workplace safety training
Follow all company procedures
Other job duties as assigned
Must be able to work holidays, nights, and weekend
Qualifications:
At least 2 years’ experience with extensive knowledge in restaurant, hotel, and private parties
Skills and Attitudes:
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
Understand guest service needs
Work cohesively as a team with co-workers
Possess excellent communication skills
Understands and follows written direction
Must be comfortable learning new skillsPossess strong mathematical skills and can covert recipes from standard to grams
Learns new recipes and new procedures rapidly
Ability to work in a stressful, fast-paced environment
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 ablet 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.
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Type: Hourly, Part-time or Full Time
Pay Rate: $19.00- $21.00 /hr
Duties and Responsibilities:
Prepare food prep lists and 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 and measure all ingredients and specialty items as directed by the Executive Chef
Communicate daily with the Sous Chefs and CDC regarding product specification
Maintains portion control by adhering to all weights and measures
Track ingredient quantities and ensures there’s a completed tasks list and prep list
Supervises food temperature to ensure appropriate temperature for ingredients
Clean and sanitize the working surfaces, tools and equipment
Monitor and abide by efforts to eliminate food waste
Maintain and use all 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.
Monitor and use par sheets and maintenance logs for kitchen equipment.
Prepare menu and order supplies as directed by the Executive Chef
Remain in compliance with mandatory management trainings, including sexual harassment training and workplace safety training
Follow all company procedures
Other job duties as assigned
Must be able to work holidays, nights, and weekend
Qualifications:
At least 2 years’ experience with extensive knowledge in restaurant, hotel, and private parties
Skills and Attitudes:
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
Understand guest service needs
Work cohesively as a team with co-workers
Possess excellent communication skills
Understands and follows written direction
Must be comfortable learning new skillsPossess strong mathematical skills and can covert recipes from standard to grams
Learns new recipes and new procedures rapidly
Ability to work in a stressful, fast-paced environment
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 ablet 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