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About the Role

This position is responsible for the execution of menu item production, maintaining food and labor costs, and upholding company standards. It contributes to a safe and welcoming work environment, provides input for performance evaluations, and actively participates in recruitment and hiring.

Responsibilities

• Schedules and supervises culinary team members, edits and approves timesheets, and provides input for performance evaluations.
• Directs team members to prepare, pre-cook, cook, and present menu items in a timely fashion following standardized recipes.
• Prepares, pre-cooks, cooks, and presents menu items at some locations or assists on the floor as required in others.
• Maintains budgeted labor and food costs.
• Submits food product requirements for approval; may order food and non-food product through regional buying programs.
• Assists in the development of new food items, standardized procedures, and par inventory levels.
• Trains team members in new culinary techniques through floor demonstrations or monthly meetings.
• Reviews monthly inventory reports, analyzes discrepancies, and takes appropriate action; conducts inventory counts in some locations.
• Liaises and communicates effectively with all appropriate operational departments.
• Develops and cultivates strong working relationships with all stakeholders: guests, ownership, and team members.
• Ensures compliance with licensing laws, health and safety, and other statutory regulations.
• Manages other initiatives as required.

Requirements

• High School Diploma; Culinary education an asset.
• Minimum 4 years of culinary management experience.
• Minimum 3 years leadership experience.
• Red Seal certification through ITA or current enrollment in the program.
• Food Safety Certification.
• Ability to successfully obtain a Gaming License.
• Ability to exceed internal and external customer expectations through timely, effective, and service-oriented communication.
• Computer literacy in MS Office.
• Regular kitchen environment, standing and walking for long periods of time, major exposure to heat, cold, steam, noise, odors, lifting, carrying, pushing, pulling, stretching, bending, some exposure to fumes, smoke, chemicals, risk of minor cuts and burns, non-traditional work hours.

Skills

• Culinary techniques
• Inventory management
• Team leadership
• Communication
• MS Office

Experience Level

• 4 years of culinary management experience
• 3 years leadership experience

Education Level

• High School Diploma
• Culinary education
• Red Seal certification
• Food Safety Certification

Salary/Compensations

• Minimum Rate (CAD $): 26.25
• Job Rate (CAD $): 30.30
• Maximum Rate (CAD $): 30.30