Job details

Chef de Cuisine at Rustic Root Solana Beach

Position Summary:

The Executive Chef will be responsible for overseeing all aspects of our kitchen operations, including menu planning, food preparation, and kitchen staff management. Responsible for the success and growth of all culinary operations by developing the culinary team, managing costs and executing restaurant promotions.

Job Type: Full-time

Pay: $85,000.00 - $100,000.00 per year

Duties and Responsibilities:

Responsibilities include but are not limited to:

Direct and manage all kitchen operation
Coordinate and manage all food purchases
Conduct daily pre-shift and monthly department meetings
Supervise all training of new employees
Coordinate and conduct all final interviews for new hires
Initiate and develop a relationship with culinary, colleagues, Vendors and educational institutes as a means of promoting future employment candidates
Manage and mentor Chef de Cuisine, Kitchen Manager and Sous Chefs
Establish, coordinate, and train all departmental standards
Monitor and adhere to all culinary operations standards
Create menus and executive creative menus in coordination with RMD philosophy
Control food cost by monitoring and maintaining expenditures
Create and implement a culinary career development program which promotes a challenge for all employees
Oversee and be responsible for all food served to ensure it meets all RMD culinary standards
Oversee and coordinate banquet food preparation and execution

RMD quality standards

Set BOH department goals
Maintain a positive relationship with all interacting departments
Ensure communication to all culinary staff of all pertinent RMD information
Manage and counsel employees as needed
Ensure the proper care of all equipment
Ensure a clean and safe working environment
Initiate Repair and Maintenance work orders as needed
Conduct Chef’s tables/events in coordination with Sales and Marketing

Financial

The number one goal of the venue is to exceed customer expectations while meeting or exceeding the budgeted EBITDA
Approving invoices for payables and ensuring clear communication with the accounting department on all invoices, etc.
Managing, monitoring, and meeting budgeted COGS
Overseeing monthly P&L and daily numbers to maximize revenue and managing controllable costs and expenses with a strong emphasis on all cost of goods (“COGS”) and labor

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)
Implement & maintaining systems related to customer service and revenue maximization
Reviewing and identifying the “Best Players”, putting these employees on the best shifts and grooming to be leads
Creating, implementing, and maintaining systems related to customer service and revenue maximization

Menu Analysis

Implementing programs to push appropriate menu items
Review all reports & working with General Manager to ensure menu is performing as intended

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
Tracking, 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
Ensuring venue is maximizing the effectiveness of all marketing and art services while getting an acceptable ROI on those expenses
Ensuring venue brand is being properly represented

Internal Restaurant Marketing & Revenue Generation

Executing in-house marketing promotions and ensuring staff is trained and aware of promotion details
Ensuring the proper menus and promotional material are always out
Creating and executing promotions to drive business like tournaments and nightly contests
Working with all managers and staff to come up with new ways of driving revenue and communicate ideas to DOFB & DOC
Developing and implementing specific staff up-selling programs and ensuring quantifiable tracking is always in place
Ensuring all revenue generating programs are being executed per plan

Operation

Holding everyone accountable for ALL policies and procedures
Ensuring all changes to policies and procedures are communicated and documented formally
Overseeing nightly closing to ensure all elements are properly completed
Reviewing all manager nightly notes, making comments, and responding as needed
Ensure closing tasks are continuously reviewed and appropriately followed and changes are implemented as required
Creating and implementing specific policies and procedures that will enhance customer service and share best practices with other RMD venues
Reviewing all incident reports before they go to RMD
Conducting weekly manager meetings, with agendas, and ensuring proper follow-up on all action items
Ensuring there is always a Lead in every department, and that each lead is trained to be a “Key Holder”
Ensuring BOH departments have a manager assigned and that Manager has a plan and is executing it
Coordinating and attending repairs and maintenance walkthroughs monthly

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
Responsible for all aspects of all systems (back of the house)

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 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
Ensuring all potential new hires are properly interviewed and vetted for qualifications, and conducting interviews before an employee is sent to DOFB & DOC
Identifying approved staff that can train new employees (should have multiple trainers in each department)
Creating and executing a minimum of one voluntary staff training per month
Creating and implementing one mandatory staff training per quarter that has participation numbers per company standards
Working with DOFB and DOC to create an “approved’ training program for all BOH positions

Staff Development and Recruiting

Ensuring proper progressive disciplinary steps are taken accurately and tracked through “note to file system”
Identifying and tracking staff that is being developed for future growth within venue or for other RMD Venues on a quarterly basis

Qualifications:

At least 3-4 years senior management experience with extensive knowledge in restaurants, and private events.
Must be familiar with yield management and cost controls

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 management 2-hour class.

Education:

Must have one or more of the following:

Bachelor’s degree (B.A.) from a four-year college or university (prefer)
Four years related experience and/or training
Equivalent combination of education and experience.

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.

Benefits:

Dental insurance
Health insurance
Vision insurance

Supplemental Pay:

Bonus opportunities
Performance bonus
Quarterly bonus

Experience:

Culinary experience: 10 years (Required)
Senior leadership: 3 years (Required)

By RMD Group

With more than 50 years of combined experience in the industry, RMD Group has emerged as a driving force in the nightlife and entertainment industry. They have designed and developed a thriving collection of hospitality and lifestyle destinations ...

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FUNDING

Private

DEPARTMENTS

Other

SENIORITY LEVEL REQUIREMENT

Senior

TEAM SIZE

501-1000

LOCATION