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About the Role

This position is responsible for the overall management of one or more food outlet kitchens, overseeing food preparation, maintaining costs, and fostering a positive work environment. The role involves leadership, team development, and ensuring adherence to company policies and safety regulations.

Responsibilities

• Provides leadership, direction, and mentoring to the culinary operation.
• Develops performance objectives and delivers performance evaluations for direct reports.
• Schedules and supervises culinary team members, assigns tasks, and approves timesheets.
• Directs team members in preparing menu items according to standardized recipes.
• Prepares, pre-cooks, cooks, and presents menu items, assisting on the floor as needed.
• Maintains budgeted labor and food costs.
• Submits food product requirements for approval and may order products.
• Assists in the development of new food items, procedures, and par inventory levels.
• Trains team members in new culinary techniques.
• Reviews monthly inventory reports, analyzes discrepancies, and conducts inventory counts.
• Communicates effectively with all appropriate operational departments.
• Cultivates strong working relationships with guests, management, team members, and vendors.
• Ensures compliance with licensing laws, health and safety regulations.
• Performs other duties as required.

Requirements

• High School Diploma.
• Post Secondary education in culinary management or suitable combination of education and experience is an asset.
• Minimum 3 years of culinary management experience.
• Red Seal certification through ITA or current enrollment in the program.
• Food Safety Certification Level 2, MSDS; WHMIS; Responsible Liquor Service.
• Computer literacy in MS Office.
• Ability to successfully obtain a Gaming License.

Skills

• Leadership
• Mentoring
• Team Supervision
• Cost Management
• Inventory Management
• Culinary Techniques
• Communication
• Relationship Building
• Compliance
• MS Office

Work Type

• Full-time

Experience Level

• Minimum 3 years of culinary management experience

Education Level

• High School Diploma
• Post Secondary education in culinary management (asset)
• Red Seal certification
• Food Safety Certification Level 2
• MSDS
• WHMIS
• Responsible Liquor Service

Salary/Compensations

• CAD $62,000 - $105,500