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About the Role

The Kitchen Supervisor is responsible for directing staff through a service impact role with a focus on shift management, customer service, quality control, and staff training. They will also contribute to the development of creative and innovative new menu items, striving for maximum efficiency and continual improvement of BOH staff productivity. Training will cover cooking methods, preparation, presentation, portion control, waste reduction, and sanitation processes.

Responsibilities

Directly perform hands-on work to ensure guest service standards and efficient operations in the Kitchen
Contribute to the execution of all prep management systems including completing and monitoring the daily prep list
Ensure all Spoke catering and bulk orders are prepared and delivered on time to customer specifications
Ensure proper storage and labelling of prepared products, adhering to product management system standards
Ensure all Spoke product receiving systems are adhered to
Inspect product quality on arrival and look for missing items
Execute and ensure completion of all daily/weekly kitchen cleaning checklists and duties
Use of daily labour cards to track and monitor daily kitchen shifts, sick calls and make employee punch adjusts to ensure accurate labour tracking and payroll
Attend operational meetings as required
Execute managerial opening and closing duties as assigned
Maintain fast, accurate service, positive guest experience and ensure Kitchen products are consistently made to Spoke recipe specifications and standards
Effectively deal with and remediate any on-shift customer complaints
Ensure all Cashiers are knowledgeable when it comes to menu ingredients, allergy and special dietary accommodations for customers
Ensure that Kitchen meal ticket time expectations are being met and used as a motivator to increase efficiency for the Spoke part-time team
Ensure all Kitchen workstations are set up for maximum efficiency, reducing steps and saving valuable time when possible
Conduct Kitchen line checks daily to ensure appropriate inventory levels, product rotation, portion control and that all sections are set up and rush ready
Assist the KM in achieving budget targets through on shift reduction of labour, waste reduction, minimization of product spoilage, and a focus on recipe adherence
Recruit, interview, hire and discipline when necessary, part-time Kitchen team members
Ensure the Spoke is appropriately staffed to cover all scheduling needs, accounting for turnover rates
Develop employees by providing ongoing feedback, establishing performance expectations and ensure the completion and delivery of two performance appraisals for all Cafe staff, one per semester
Contribute to the development, training, oversight and direction of Student Development positions in the Kitchen
Assist the KM in the development of all Kitchen training materials and policies in cooperation/approval of the Spoke’s Kitchen Manager
Motivate and train all Spoke part-time Kitchen staff using the Spoke Learning Management System as well as provide hands-on in person training
Ensure the Occupational Health & Safety Act, local health and safety codes, as well as USC Health & Safety policies are being adhered to
Promptly complete incident reports / forms for all accidents, injuries and incidents that take place in the Spoke and notify Senior Manager of any incident of injury, violence, harassment or other significant occurrence
Ensure that all equipment is kept clean and in excellent working condition through personal inspection, preventative maintenance and respond to any deficiencies communicated from Spoke employees
Ensure the training of Kitchen employees in the safe operation of hazardous kitchen equipment and tools
Responsible for executing appropriate cleaning schedules for equipment, floors, walls hoods, other equipment and food storage areas
Responsible for training employees in sanitation process and safe use of chemicals
Ensure staff are trained on and execute The Spoke’s sustainable practices in the preparation and service of food and beverage in the Kitchen

Requirements

High School diploma or equivalent is required
Minimum of 2 years of experience in various kitchen positions including food preparation, line cook, fryer cook or expediter
Supervisory experience is an asset
A passion for food and service is a must
First Aid Certified
Food Safety Certified (Basic Level)
WHMIS Certified
Fire safety trained - Western Fire Prevention
Any training and certifications needed for this position will be provided by the Spoke

Skills

Proficient with data processing software including Word, Excel, Powerpoint, Google docs, sheets, slides and calendar
Ability to utilize computerized business tools such as email, learning management systems, POS, inventory management software and other appropriate online tools
Business and math skills with the ability to work accurately with cash
Written, verbal and group communication skills
Strong problem solving and decision making skills
Ability to be flexible and adaptive in any situation
Ability to remain calm and professional in a stressful fast pace work environment
Ability to de-escalate and resolve conflict with customers, Spoke employees and fellow USC managers
Knowledge of preventative maintenance and troubleshooting of various kitchen equipment

Location

The Spoke

Work Type

Full-Time
1-year contract

Experience Level

Minimum of 2 years of experience in various kitchen positions
Supervisory experience is an asset

Education Level

High School diploma or equivalent

Salary/Compensations

$45,000/year

Benefits

Cell phone Stipend
Transportation Stipend
Competitive Health and Dental Benefits
Extensive Mental Health Coverage
Wellness Allowance
Paid December Holiday Break
Paid first week of July off
Additional Vacation entitlement
Group Pension/RRSP
Professional Development Allowance
Education Allowance for Candidate (Includes Family Members)
Flexible Health Spending Account
In-Office Gym Facilities

About the Company

Interested in working with our dynamic team in a fast paced environment that focuses on staying current with student trends?