Review and plan day to day activities of Kitchen team, allergy notices, and weekly forecasts and communicate with staff through regular departmental meetings.
Be proactive when dealing with allergies.
Knowledge of all kitchen stations, allocates staff, produce and manage concepts at the location.
Train and Lead a team of 15 - 20 team members including receiver, line cook and dishwashers, ensuring all staff maintain a safe and injury free workplace by following Safe Work Practices, complying with all Sanitation and Health and Safety standards, and ensuring the safe operation of all kitchen equipment
Review menu standards and recipes - update Cooks and Service staff on features, weekly specials, seasonal and special occasion offerings
Producing meals of the highest quality, exceeding our guest's expectations.
Ensure food preparation and presentation standards are upheld and prepared according to the specified menus, recipe and cost.
Ensure all food and operating supplies are ordered, delivered, stored and available when needed. Implement par levels, FIFO, product rotation to maximize product efficiency.
Ensure daily food costs and payroll management are in line with forecast and budget allocations
Perform weekly inventory, usage and participate in analysis of food cost for the component
Continually promote professional work habits, good relationships with other components, and rewarding a job well done.
Coach and support members of your team including:
Completing the daily and weekly task list, ensuring proper staffing levels based on business demands, undertaking all New Hire Training including WHMIS, Allergy and Safety sign-offs, identifying any training needs within staff and following up accordingly
Collaborate with both front line team and supervisor to ensure respectful and cohesive focus on all aspects of an outstanding Guest dining experience.
- Participate in the weekly departmental meeting - Advise and plan on operational standards and excellence, successes and challenges
- Work within budgeted guidelines, and take responsibility for the minimization of food costs, food waste, and additional expenses - monitor, track and adjust according to forecasted updates.
- Create and follow menu standards, complete with pictures and recipes
- Ensure necessary recruitment and selection processes result in necessary staffing according to operational changes
- Ensure all equipment is in working order - process repairs or replacements in timely fashion to avoid negative operational impact.
The ideal Candidate would have:
Minimum 3 - 5 years of Culinary Experience in high volume operation, along with at least 2 years of supervisor/management experience
Diploma in Culinary Management/Apprenticeship and/or Chef Accreditation
Excellent customer service skills.
Computer knowledge including MS Office applications and E-mail
Strong knowledge of HACCP and Food Safety Standards
Ability to cost menus, maintain budgeted food and labor cost.
Strong leadership and organizational skills, able to motivate, inspire and teach other team members
Develop and build strong relationship across operation and with clients.
Valid "G" license.
Advance FST certification
- 2 years ago