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Boston Pizza Emerald Park is now hiring for a Kitchen Manager!
The applicant MUST BE A PERMANENT CANADIAN RESIDENT.
WE DO NOT HAVE AN LMO or SINP FOR THIS POSITION. Please do NOT forward a resume if you require one.
Job Description:
The Kitchen Manager will ensure that all Boston Pizza guests are provided with the best culinary experience possible and all responsibilities are conducted in a professional manner. The candidate will follow Boston Pizza Standards and protocol and will report to the General Manager. The successful candidate will be required to recruit and train employees, oversee and manage food costs including ordering, production and weekly inventory. The candidate will manage and deliver the Perfect Guest Experience through effective scheduling of staff and maintaining an accurate and up-to-date plan of kitchen staffing needs.
Qualification Requirements:
* Previous restaurant management experience is required
* Ability to multi-task in a fast-paced environment
* Must be able to work a flexible schedule including opening, closing, weekends and holidays. Strong communication and interpersonal skills, both written and oral
* Strong business acumen, including an understanding of budgets and operating costs.
We offer a competitive wage and benefits based on experience.
Please drop a resume off IN PERSON and ask to speak to a Manager on Duty.
We look forward to you joining the Boston Pizza Team!
Cuisine Specialties
- Canadian
Essential Skills
- Reading text
- Document use
- Numeracy
- Writing
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Job task planning and organizing
- Finding information
- Computer use
- Continuous learning
- Significant use of memory
Transportation/Travel Information
- Own transportation
Cook Categories
- Cook (general)
- Line cook
Credentials (certificates, licences, memberships, courses, etc.)
- Workplace Hazardous Materials Information System (WHMIS) Certificate
Specific Skills
- Train staff in preparation, cooking and handling of food
- Supervise kitchen staff and helpers
- Schedule staff
- Recruit and hire staff
- Order supplies and equipment
- Manage kitchen finances
- Manage kitchen operations
- Maintain inventory and records of food, supplies and equipment
- Inspect kitchens and food service areas
- Estimate food requirements and costs
- Ensure quality of food and determine size of food proportions
- Work with minimal supervision
- Prepare and cook full course meals
- Prepare dishes for customers with food allergies or intolerances
- Work with specialized cooking equipment (deep fryer, etc.)
- Clean kitchen and work areas
Work Setting
- Restaurant
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