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

Date Posted: 4/12/2019

Job Snapshot

  • Employee Type:
  • Location:
    Chicago, IL
  • Job Type:
  • Experience:
    Not Specified
  • Date Posted:

Job Description

The RPM Division Seeks a KITCHEN MANAGER … Join Our Leadership Team!
The RPM Team is hiring an experienced, disciplined KITCHEN MANAGER to join the opening team for RPM On The Water -- a four-level restaurant and events venue on the river including an upscale bi-level restaurant, a casual pizzeria and a premier events space. 
 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.

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

Designed by award-winning architecture and design firm Rockwell Group, RPM on the Water is the premier location for private events and weddings in downtown Chicago. In addition to an upscale bi-level restaurant and a casual pizzeria, the private events space offers more than 6,000 square feet of dedicated event space that can host 256 guests for a seated function and 425 for a reception, an outdoor terrace lining the entire venue, a VIP suite and sweeping views of the Chicago River. RPM On The Water will feature the best of RPM Italian, RPM Steak and RPM Seafood to create a fully customizable, culinary experience. 

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 Summary
Responsible 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