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About the Role

Assists the Chef Manager in food preparation and cooking, coordinates food-service staff, and assumes kitchen leadership in the Chef Manager's absence.

Responsibilities

• Cook and prepare food following approved recipes and production standards, meeting all deadlines.
• Supervise hourly food service associates.
• Store food in designated areas following corporate and provincial food safety and sanitation procedures.
• Ensure proper food handling, presentation, portion control, and maintenance of appropriate serving temperatures.
• Maintain sanitation of equipment, supplies, and utensils; clean workstation thoroughly before leaving.
• Keep display equipment clean and free of debris during meal service.
• Demonstrate complete understanding of daily menu items.
• Keep up with peak production and service hours.
• Work independently and collaboratively in a team environment.
• Monitor inventory and deliveries of product and supplies; track product production, consumption, and waste.
• Inform supervisor when supplies or products are low.

Requirements

• Three years of related culinary supervisory experience in a fast-paced, production-oriented environment.
• Strong background in banquet and catering functions with high-volume production.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Basic supervisory skills, capable of motivating, leading, and developing associates.
• Hard-working team player with the ability to prioritize effectively.
• Proficient in Microsoft Office (Word and Excel).

Skills

• Food preparation
• Cooking
• Supervision
• Food storage
• Food safety
• Sanitation
• Food handling
• Presentation
• Portion control
• Inventory management
• Communication skills (written and verbal)
• Microsoft Office (Word and Excel)

Experience Level

• 3 years of related culinary supervisory experience

Education Level

• Food Safe Level 1 Certification
• Post-secondary education in culinary or related studies