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Kitchen Operations Manager

2 months ago

Ardmore Park, Pennsylvania, United States RM HOSPITALITY GROUP, INC Full time
About the Role

Rosa Mexicano Restaurants, a renowned casual fine dining restaurant group, is seeking a seasoned Kitchen Operations Manager to join our team at our Ardmore location in Pennsylvania.

Key Responsibilities
  • Food Quality Control: Ensure that all food products meet the highest quality standards, consistently delivering exceptional taste and presentation.
  • Culinary Program Development: Collaborate with the marketing and culinary team to design and implement new culinary programs, driving menu innovation and guest satisfaction.
  • Cost Control and Inventory Management: Assist the General Manager in managing cost controls, maintaining inventory levels, and ensuring that necessary products are available when needed.
  • Staff Training and Development: Train kitchen staff in food preparation, safe handling, equipment operation, food safety, and sanitation, adhering to Company and regulatory standards.
  • Cleaning and Maintenance: Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas, ensuring that kitchen staff follows and completes schedules as assigned.
  • Food Safety and Sanitation: Comply with federal, state, and local health and sanitation regulations, maintaining a clean and safe kitchen environment.
  • Departmental Meetings and Professional Development: Participate in departmental meetings, staff development, and professional programs, staying up-to-date on industry trends and best practices.
Preferred Qualifications
  • Culinary Degree: A degree in culinary arts or a related field is preferred.
  • Leadership Experience: Three to five years of progressive culinary or kitchen management experience, with a strong track record of leadership and team management.
  • Catering Experience: Experience with planning and managing catering events from a culinary perspective is highly desirable.
  • Industry Knowledge: Comprehensive knowledge of food and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation.
  • Communication Skills: Strong communication skills, with the ability to effectively communicate with management, departmental staff, customers, and associates.
  • Flexibility: Ability to work a continuously flexible schedule, including days, evenings, and weekends, with varying days off to support a seven-day-a-week dining operation.
  • Certifications: ServSafe Certification and Department of Health Certification are required.