Job Overview
Employment Type
Hourly
Part-time
Compensation
Type:
Hourly
Rate:
Range $18.50 - $21.00
Benefits
Paid Time Off
Tips
Health Insurance
Employee Discounts
Flexible Schedule
Job Description
RMD Group is a prominent hospitality company known for its innovative approach to creating unique and memorable dining experiences. Founded by three partners with a shared passion for hospitality, RMD Group has played a significant role in shaping San Diego's vibrant restaurant scene for over a decade. The company's portfolio includes an exciting mix of successful venues such as Rustic Root, Huntress, Lumi, Side Bar, and FLUXX. Beyond restaurants, RMD Group also collaborates with lifestyle and hospitality brands like Ballast Point Brewing and Hard Rock Hotel's Float and 207, showcasing their broad expertise in consulting, design, development, and management within... Show More
Job Requirements
- Must have minimum 2 years of experience, high volume preferred
- Must be motivated, hard-working, and passionate
- Must perform job functions with attention to detail, speed, and accuracy
- Must prioritize and organize
- Must be a clear thinker, remain calm, and resolve problems using good judgment
- Must follow directions thoroughly
- Must understand guest service needs
- Must possess excellent communication skills
- Must work cooperatively in a team environment
- Must be comfortable learning new skills
- Must use critical thinking reasoning skills to solve problems quickly
- Must manage time effectively
- Must learn new recipes and new procedures rapidly
- Must obtain San Diego County Food Handlers Card within 30 days of employment
- Serve safe certificate preferred
- Must complete anti-harassment and nondiscrimination 1-hour class
- Must be able to sit, stand, or walk for up to 8 hours
- Must be able to lift at least 50 pounds safely and properly
- Must be able to bend, stoop, climb, push, and pull
Job Qualifications
- Minimum 2 years of experience in a high-volume culinary environment
- Must be motivated, hard-working, and passionate
- Excellent attention to detail, speed, and accuracy
- Strong prioritization and organizational skills
- Calm and clear thinker with good judgment in problem-solving
- Ability to follow directions thoroughly
- Understand guest service needs
- Excellent communication skills
- Able to work cooperatively in a team environment
- Comfortable learning new skills rapidly
- Strong critical thinking and reasoning skills
- Effective time management
- Quick learner of new recipes and procedures
Job Duties
- Assist in kitchen set up prior to restaurant opening
- 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, Sous chef
- Communicate daily with the Executive Chef, CDC, Sous chef regarding product specification and execution
- Set up and prepare food items for assigned station
- Work quickly and efficiently to ensure food is plated at the same time on the line
- Assist other line cooks as needed
- Prepare assigned portion to be plated meal as assigned by chefs
- Assemble dishes and provide garnishment
- Monitor and abide by efforts to eliminate food waste
- Maintain clean and sanitary conditions
- Properly store unused items and shut off all equipment at the end of the shift
- Participate in cleaning kitchen before closing the restaurant
- Maintain all procedural manuals and guides including menu guide, menu book, prep book, inventory, plate presentations, menu items, recipe books, photo books of new items, kitchen SOP booklet
- Remain in compliance with mandatory trainings, including sexual harassment training and workplace safety training
- Follow all company procedures
- Perform other job duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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