Kitchen Manager at RMD Group

• 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. 

• 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)

Physical Requirements

• 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