Job Order Detail

Description

Your role is to oversee all of the dining amenity spaces and kitchen within the Culinary department. You are an organized, detail oriented, personable individual, with keen ability to multitask and manage a team of staff. You possess high level cooking skills and can direct and lead effectively to achieve success of excellent service and great tasting food. As the manager of the department, you will oversee front and back of house operations to ensure your department is running smoothly and at a high-level standard. You will report to the Executive Director.
Key Responsibilities:
-Achieve high quality food preparation, presentation and meet delivery timing standards
-Planning and preparing menus each menu cycle, as well as daily menu specials
-Ordering, receiving and storage maintenance of all required food, alcohol and stock supplies
-Maintaining proper food and kitchen supplies
-Manage and track inventory values and food cost values
-Hire, train and perform corrective action to new and existing staff members within department
-Manage work schedules and timesheets for culinary employees and maintain record keeping of working hours
-Utilize, train and coordinate the TouchBistro order system
-Proper cash handling and management of the POS Moneris system
-Coordinate and manage all catering requirements for various functions and events
-Collaborate with the Sous Chef in developing improvements and goals for further growth and success
-Communicate with residents in regards to any requests and feedback