- Direct supervision of the kitchen employees on a daily basis, ensuring policies and processes are being followed and inspecting operational flow on a continuous basis
- Responsible for the efficient and effective running of the kitchen ensuring that operating costs are minimized
- Create schedules for kitchen employees, adjusting as necessary to meet business needs and financial targets
- Responsible for hiring, on-boarding and continuous training of kitchen employees.
- Schedule and oversee necessary maintenance and repairs on kitchen appliances
- Expert knowledge of all stations
- Mastery of recipes and standard operating procedures
- May be responsible for opening/closing or ensuring opening/closing procedures are completed
- Support creative endeavors, including development of new menu items/collaboration on dishes
- Lead staff, ensuring all operational tasks get completed
- Ensure excellent maintenance and cleanliness of the kitchen at all time
- Must have NYC DOH Qualifying Certificate in Food Protection and intimate knowledge of DOH Standards as a guide to keep kitchen clean, and team held accountable, maintaining superior cleanliness and sanitation in all kitchen areas.
- Maintain inventory and work with vendors to ensure menu offerings by ordering according to needs
- Support service staff and continuously provide coaching as needed, Provide training and support to Front of House employees, to include menu knowledge and how to meet dietary needs.
- Support during service for any call outs, or adjustments to regular service (catering orders, events)
- Respond to emergencies and use good judgment during any incidents
- Problem-solving and delegation skills
- Must be able to lead, develop, and motivate staff.
- Ability to multi-task and work in fast-paced environment while effectively delegating tasks.
- Experience managing payroll and schedules is required.
- Must have understanding of food cost and be capable of conducting and assessing restaurant inventory.
- Must be proficient with computers, and have excellent written and verbal communication skills.
- Must be able to work a flexible schedule to include weekends and holidays.
- Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs.
- Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead.
- Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.
Rose Marie is an Equal Opportunity Employer and treats all applicants for employment equally based upon job-related qualifications and without regard to race, sex, color, age, sexual orientation, gender identification, marital status, military or veteran status, national origin, disability, religion, political activity, or any other characteristic protected by law.
