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Original Joe's Kitchen Manager

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Job Order #: 5616613

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Full Time
Grade 12
3-5 Years
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Chelsey Bobocel

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Job Title: Kitchen Manager

    Lead the back of house team. Includes hiring, coaching, disciplining, mentoring team appropriately
    Schedule time for training and maintenance while managing overall labor cost budget
    Place orders with suppliers as required to ensure adequate inventory is on hand at all times
    Check stock on hand and prep levels daily, ensuring high quality of food, as well as executing as per specifications
    Ensure timely delivery of high quality menu items, placing a strong emphasis on doing things right
    Schedule daily/weekly tasks to capable individuals
    Monitor all food safety and food handling activities for this location on an ongoing basis, ensuring standards are excellent and appropriate at all times
    Live our core values:  Honesty, Empathy, Always Welcoming, Remarkable Consistency, Taking Care of the Community

    You have proven Kitchen Manager experience in a fast paced environment
    You smoothly sail through stressful moments and are able to create a positive employee experience
    You pride yourself on your ability to build a team, build morale and create a positive employee experience
    You use your solution-focused approach in every situation and you never stop looking for ways to make things better
    You are always seeking to reach a higher level of personal best at all times
    You are a pro in effectively delivering and communicating messages to your team  whether positive or constructive
    You have the full spectrum of product knowledge and business savvy required to run the back of house
    You might have future aspirations to be employed as Operations Management or in our Corporate team


Skills and Abilities

Food Preparation Specializations
 - Cereals, grains and pulses
 - Cold kitchen
 - Eggs and dairy
 - Fish and seafood
 - Meat, poultry and game
 - Stocks, soups and sauces
 - Vegetables, fruits, nuts and mushrooms
Work Setting
 - Restaurant
Work Conditions and Physical Capabilities
 - Standing for extended periods
 - Attention to detail
 - Tight deadlines
 - Work under pressure
 - Fast-paced environment
Ability to Supervise
 - 16-20 people
Security and Safety
 - Bondable
Specific Skills
 - Ensure quality of food and portion control
 - Estimate food requirements
 - Estimate food and labour costs
 - Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques
 - Plan and direct food preparation and cooking activities
 - Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances
 - Recruit and hire staff
 - Requisition food and kitchen supplies and equipment
 - Schedule staff
 - Supervise cooks and kitchen staff
 - Supervise chefs de partie/specialist chefs
 - Supervise sous-chefs
Essential Skills
 - Document use
 - Reading text
 - Continuous learning
 - Computer use
 - Job task planning and organizing
 - Critical thinking
 - Decision making
 - Problem solving
 - Working with others
 - Oral communication
Transportation/Travel Information
 - Own transportation
Cuisine Specialties
 - Canadian
Credentials (certificates, licences, memberships, courses, etc.)
 - Not required
Additional Skills
 - Analyze operating costs and other data
 - Maintain records of food costs, consumption, sales and inventory
Work Location Information
 - Urban area
Chef Category
 - Executive chef
 - Head chef


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