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Kitchen Manager in Chicago, IL at RPM Steak - Lettuce Entertain You Restaurants

Date Posted: 2/1/2019

Job Snapshot

  • Employee Type:
    Full-Time
  • Location:
    Chicago, IL
  • Job Type:
  • Experience:
    At least 5 year(s)
  • Date Posted:
    2/1/2019

Job Description

The RPM Division Seeks a KITCHEN MANAGER … Join Our Leadership Team!
The RPM Division is seeking an experienced, disciplined Kitchen Manager to join our team. We are looking for a confident, goal-oriented Kitchen Manager or Sous Chef who is experienced with back of house systems (including inventory/financials) and thrives in a high-volume environment. Our ideal Kitchen Manager will also be a highly responsible person with a healthy sense of competition to achieve team and personal goals.

If this sounds like the natural match for your talents -- and you share our commitment to guest satisfaction -- please apply. We’d like to hear from you. EOE. E-Verify. Requirements
 
  • 5+ years of Kitchen Manager experience
  • Experienced with running all back of house systems including inventory, financials, receiving, ordering, etc.
  • Strong communication and relationship skills with vendors, distributors & team members
  • Skilled in managing a busy kitchen with high-volume production in a polished/fine dining environment 
  • AM / Daytime availability
 Any culinary management experience in a hotel environment is a plus. RPM Steak brings a chef-driven approach to a traditional steakhouse menu, creating contemporary fine dining with a glamorous and urban feel. RPM Steak, the sister restaurant to RPM Italian, is the creation of restaurateurs Richard, R.J., Jerrod and Molly Melman, celebrity couple Giuliana and Bill Rancic, and acclaimed chef/ partner Doug Psaltis. 

Not ready to apply? Join Our Talent Network: Text Lettucejobs to 51893 or Click Here!

We Offer:
  • Competitive pay
  • Quarterly bonus program
  • Restaurant discounts
  • Blue Cross/Blue Shield medical/dental insurance
  • Domestic partner benefits
  • Vision plan
  • 401(k)
  • Employee assistance program (EAP)
  • Pre-tax transit benefit (where applicable)
  • Training, development & advancement opportunities
  • Nonsmoking working environment
  • Paid time off including holiday, vacation, sick days, parental leave
  • And more


 Lettuce Entertain You is an Equal Opportunity Employer.
We Participate in E-Verify.

 Job SummaryResponsible for the operation of the kitchen; supervision of kitchen staff; the preparation, presentation, and service of menu items; and varied duties to ensure effective and efficient back of house (BOH) operations according to standard operating procedures. 
 
Essential Functions 
  • Maintain food quality standards including consistency and presentation
  • Partner with GM and/or designated managers/chefs to create prep lists throughout the day and assign production duties to BOH staff in order to ensure that preparation quantities support forecasted business levels
  • Meet with GM and/or designated managers/chefs throughout the day to review and enforce production standards, staffing levels, and specials 
  • Perform regular walk-through inventories  to prioritize product utilization 
  • Perform regular line checks throughout the day to ensure quality of all menu items 
  • Identify and communicate equipment repair and maintenance needs (including related supplies) to GM and/or designated managers/chefs 
  • Responsible for the purchase and ordering of all food product and supplies for the restaurant including daily product order
  • Assist with tracking and controlling food cost
  • Monitor BOH employee sidework and ensure BOH employees comply with all sanitation/safety guidelines and procedures 
  • Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH 
  • Available to work a variety of hours, days and shifts, including weekends
  • Safely and effectively use and operate all necessary tools (including but not limited to knives) and equipment 
  • Ability to effectively communicate in order to perform and follow job requirements in written and spoken direction
  • Ability to multitask calmly and effectively in a busy, stressful environment
  • Work in a confined, crowded space of variable noise and temperature levels
  • Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds 
  • Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces
     
Key Responsibilities and Duties
  • Partner with GM and designated managers/chefs to interview, hire, onboard, train, supervise and develop all BOH staff.
  • Monitor, address and document individual employee performance through recognition, coaching and, when necessary, disciplinary action up to and including employment termination 
  • Schedule, conduct and document formal employee performance reviews 
  • Partner with GM and/or designated managers/chefs to conduct periodic kitchen meetings
  • Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books 
  • Ability to perform functions listed in job descriptions of direct reports and their teams
  • Adhere to and update standard zoning procedures
  • Promote teamwork across the team and the restaurant   
  • Understand and follow the food allergy procedure and special orders/restrictions
  • Coordinate proper food storage and maintain food quality standards including consistency and presentation 
  • Proficiency in the use and operation of all necessary tools (including but not limited to knives) and equipment
  • Communicate repair and maintenance needs to management 
  • Comply with all safety and sanitation guidelines and procedures
  • Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook
  • Get along well with others and be a team player
  • Other duties will be assigned as needed