Position Summary:

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.

Type: Salary, Full Time

Pay Scale: 65K-75K

Duties and Responsibilities:

• Responsibilities include, but are not limited to:
• Monitor the production of food preparation and service
• Monitor all stations to ensure proper quality, temperature and freshness
• Maintain production pars at all times
• Ensure all served food meets Company and health quality standards
• Prepare all specialty items as directed by the Executive Chef
• Communicate daily with the Executive Chef 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 new menu preparation, arrangement and plating of dishes
• Communicate pertain information to employees and management team
• Prepare menu and order supplies as directed by the Executive Chef
• 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

Financial

• The number one goal of the venue is to exceed customer expectations while meeting or exceeding the budgeted EBITDA

Employee Performance

• 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

Staff Turnover

• Always working towards keeping the overall turnover percentage down to help reduce payroll cost
• Identifying and correcting reasons causing high turnover

Other Wages

• Ensuring all staff clock in/out times are being reviewed before payroll is processed
• Managing and minimizing overtime & meal break premiums

Marketing

• 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

Internal Restaurant Marketing & Revenue Generation

• 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

Operation

• 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

Other

• 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

Training & Onboarding

• 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

Staff Development and Recruiting

• Ensuring proper progressive disciplinary steps are taken accurately and tracked through “note to file system”

Qualifications:

• At least 3 years managing experience with extensive knowledge in restaurants, hotels, and private parties
• Must be familiar with menu costings and procedures

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
• 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

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 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

Venue

Rustic Root’s menu showcases a dynamic rustic American cuisine rooted in tradition, yet with an inventive modern flare. The signature drink menu offers a take on timeless classic cocktails as well as Rustic Root originals using creative spirits and the freshest ingredients. A full dining room boasts of eclectic flare: from a ceiling filled with floating colanders to chic nature-inspired wall art and décor. If it’s San Diego views you want, head upstairs to the Gaslamp’s premier rooftop restaurant. Animal hedges, beautiful streetlamps, and not-your-mama’s patio furniture create a buzz-worthy and energetic atmosphere.

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.