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Requirements:
Previous experience managing a culinary team in a fast paced environment
Red Seal Certification would be an asset
Food Safe Level 2 certification
Experience with management of inventory, food cost and labor costs.
Experience in programming and working with POS systems to update food recipes, quantities and inventory items
Knowledge of and consistent compliance with government health and safety standards
Proven leadership skills, people development and motivation, technical culinary skills training, policy and procedure management, time management, problem solving and decision making.
Experience in managing and executing event catering
Experience in menu and recipe development, catering to a wide variety of tastes, preferences and cultural/diversity needs.
Experience in restaurant turn-a-rounds or openings would be an asset
Competencies:
Administrative skills, handling sensitive information
Creating, maintaining and developing systems, procedures and training materials for all staff members
Ability to delegate and follow-up
Ability to train and develop subordinate managers and supervisors
Master of technical culinary skills and service skills
Ability to teach others to sell as part of the dining experience
Asserts authority and makes judgments
High level of organizational and communication ability
Ability to self motivate, maintain sense of urgency and maintain momentum
Ability to set and achieve short and long-term business goals
Ability to ask for help when required