Kitchen Supervisor

Kitchen Supervisor (NOC 62020)

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Responsibilities:

1. Responsible for the overall operation and performance of the kitchen staff on their respective shifts.
2. Plan and direct the activities related to the preparation and cooking of food.
3. Supervise and manage kitchen staff, including training.
4. Set goals and targets, monitor progress, and provide feedback and guidance to ensure that the kitchen staff meets the restaurant's standards.
5. Maintain a safe and sanitary working environment ensuring all kitchen staff are properly trained and follow all food safety and sanitation guidelines.
6. Monitor food quality and presentation.
7. Ensure kitchen operations run smoothly and efficiently.
8. Monitor and maintain adequate kitchen inventory levels.
9. Maintain a clean and organized kitchen environment.
10. Clean all equipment and flooring upon closing.
11. Act as a role model for new hires and existing team members.
12. Provide constructive and positive feedback to all team members.
13. Enthusiastically and passionately lead by example while helping to develop a strong team with a high standard of excellence.

Required Qualifications:

1. Completion of a college certificate or diploma program in food service administration, hotel and restaurant management, or a related discipline.
2. Must have a food handlers certificate in addition to the educational experience.
3. Minimum three (3) years of work experience as a restaurant cook in a high-volume restaurant.
4. Minimum six (6) months of work experience in a supervisory role in a high-volume restaurant establishment.
5. Previous experience in training new staff in a high-volume food preparation establishment.
6. Possess a deep knowledge of cooking techniques, food safety procedures, and menu planning and development.
7. Strong leadership and communication skills.
8. Strong decision-making and problem-solving skills.
9. Working knowledge of food safety and sanitation standards.
10. Working knowledge of cost control for food cost and labor cost.
11. Able to multi-task and work in a high-volume fast-paced team environment.
12. Excellent communication, problem-solving, and organizational skills.
13. A passion for food and cooking to guarantee a high-quality experience for customers.
14. Ability to work in a team environment with shared ownership and responsibility.
15. Must be mature, patient, professional, and have a growth mindset at all times.
16. Able to work flexible hours, including evenings and weekends.

Permanent, Full-time Position (32-42 hrs/wk)

Salary: $23/hr, plus bi-weekly tip pool.

Work schedule varies: must be available 7 days a week, mostly nights and all weekends.

This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of Indigenous peoples and newcomers.

Please send resume to jobsdolcetto@outlook.com. Applications are accepted by email only. No in-person applications. Only qualified candidates will be contacted.