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