Job Description

Description

Position Summary:

The breakfast line cook will assist all chefs in preparing food and perform other culinary tasks as needed. The job requires physical endurance as well as mental determination and involves working in a high-volume atmosphere.

Type : Hourly Full Time

Pay Rate: $19.00-$21 .00/ hr

Duties and Responsibilities:

• Assists in kitchen set up prior to restaurant opening
• Monitor stations to ensure proper quality temperature and freshness of products
• Maintain all production pars
• Ensure all served food meets Company and health quality standards
• Prepare all specialty items as directed by the Executive Chef CDC Sous chef
• Communicate daily with the Executive Chef CDC Sous chef regarding product specification and execution
• Sets up and prepare food items for assigned station.
• Works quickly and efficiently to ensure food is plated at the same time on the line
• Assists other line cooks as needed
• Prepare assigned portion to be plated meal as assigned by chefs.
• Assemble dishes and provide garnishment
• Monitor and abide by efforts to eliminate food waste
• Maintain clean and sanitary conditions
• Properly store unused items and shuts off all equipment as the end of the shift
• Participates in cleaning kitchen before closing the restaurant
• Maintain all procedural manuals and guides including but not limited to:
  • menu guide menu book prep book inventory plate presentations menu items recipe books photo books of new items kitchen SOP booklet
• Remain in compliance with mandatory trainings including sexual harassment training and workplace safety training
• Follow all company procedures
• Other job duties as assigned

Qualifications:

• 2 years minimum of experience high volume preferred

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
• Learns new recipes and new procedures rapidly
• Ability to work in a stressful fast-paced environment
• Must be able to work holidays nights and weekend

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 1-hour class.

Physical Requirements :

• Must be able to sit stand or walk for up to 8 hours at a time.
• Must be able to lift at least 50 pounds safely and properly.
• Must be able to bend stoop and climb.
• Must be able to push and pull.

Venue

Carté Hotel is a stylish modern sanctuary in downtown San Diego offering sleek guestrooms refreshing amenities including a heated saltwater pool an upscale fitness center (FIT) elevated food and beverage outlets and versatile event spaces perfect for weddings corporate functions and social celebrations.

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 Diegos most successful and exciting concepts including Rustic Root Huntress Lumi Side Bar and addition the group works with a thriving portfolio of hospitality and lifestyle concepts that include Ballast Point Brewing and Hard Rock Hotels 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.

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