Required Years of Experience
2 years
Job Details
The Kitchen Manager role at Rhodora is expected to take 20 to 25 hours a week and is compensated at $30/hour.
General responsibilities include but are not limited to:
Kitchen Management
- Ensure the daily food menu is prepped, organized and accurately displayed on the menu
- Organize and label the food in the walk in and lowboy so that each menu item can be efficiently executed by the floor staff
- Maintain and update Rhodora’s “Food Bible” with menu item information, dietary restrictions and plating instructions
- Place and accept orders to keep the menu items available while limiting food waste as much as possible.
- Regularly meet with purveyors and vendors to get in new items, negotiate prices and find more sustainable sourcing
- Oversee the kitchen’s cleanliness so that it is up to DOH standards
- Communicate menu changes to the staff clearly so everyone is able to execute the menu each night. Participate in, read, and respond to Nightly EOS’s regarding food menu notes, 86s and lows.
- Receive and incorporate feedback from the staff, management and customer reviews
- Aim to keep the COGS for the daily menu at 25% or below
- In collaboration with the Ops/Admin Role, ensure all kitchen facilities and equipment are functioning properly and repaired in a timely manner when necessary.
- To the best of your ability, ensure the kitchen is operating within our zero waste mission
- Participate in the weekly manager meeting calls.
Pop Ups
- With the Ops/Admin Role, recruit and schedule pop ups throughout the year.
- Coordinate with pop up chefs to finalize their menus, determine their pars, and place their orders through our purveyors and accounts.
- Work with the chefs and their teams to make sure they understand kitchen procedures, DOH standards and composting procedures.
- Coordinate pop up prep and ordering in the days ahead of the pop up (ie creating space in the walk in, accepting pop up food orders, scheduling when they can use the upstairs kitchen and downstairs prep space, etc)
Events
- Execute events as they are booked (with reasonable notice) ranging from plating large party grazing platters when needed to cooking for sit down dinners.
- Work with the event coordinator to build seasonal menu offerings.
Compensation Details
Compensation: Hourly ($30.00)
Required Skills
Leadership
Organizational Skills
Attention to Detail
Communication Skills
Negotiation Skills
Problem Solving Skills
Time Management
Collaboration
Read more
Gallery
Other jobs you might be interested in
Wine Bar
Part of The Oberon Group
ABOUT RHODORA
From the team behind the sustainable Brooklyn concepts Rucola, June and Purslane, Rhodora Wine Bar strives to be the first zero waste wine bar of its kind in the country.
Sustainability and respect for humans and the environment are the core tenants of the program and guide both the food and beverage choices, as well as the operations of the restaurant as a whole.
The concept’s menu celebrates natural, low-intervention wine with accompanying conservas, or tinned fish, rounded out by cheese and vegetable offerings to snack on or to enjoy as a full meal.
Rhodora is reimagining the typical restaurant hierarchy, putting forward a new staffing model where team members are cross-trained to excel at each position in the space. In eliminating the traditional divide between front of house and back of house, Rhodora aims to cultivate a culture of respect and empathy for each position and role.
