Kitchen/Restaurant Manager.
Job details:
- Location: Windsor, ONN9A 3Y5.
- Work location: On site.
- Salary: $36.00 hourly / 30 to 44 hours per week.
- Terms of employment: Permanent employment: Full time.
- Early morning, Evening, Shift, Morning, Night, On call, Day, Weekend.
- Starts as soon as possible.
- Vacancies: 1 vacancy.
Overview.
Languages: English.
Education:
- College/CEGEP.
- Restaurant/food services management.
- Restaurant, culinary and catering management/manager.
- Culinary arts/chef training.
Experience: 5 years or more.
On site: Work must be completed at the physical location. There is no option to work remotely.
Asset languages: Vietnamese.
Work site environment:
- Noisy.
- Odours.
- Wet/damp.
- Hot.
Work setting: Restaurant.
Ranks of chefs:
Responsibilities.
Tasks:
- Establish methods to meet work schedules.
- Requisition food and kitchen supplies.
- Supervise and co-ordinate activities of staff who prepare and portion food.
- Train staff in job duties, sanitation and safety procedures.
- Estimate ingredient and supplies required for meal preparation.
- Hire food service staff.
- Ensure that food and service meet quality control standards.
- Prepare budget and cost estimates.
- Address customers' complaints or concerns.
- Maintain records of stock, repairs, sales and wastage.
- Prepare and submit reports.
- Prepare food order summaries for chef.
- Must have knowledge of the establishment's culinary genres.
- Supervise and check assembly of trays.
- Supervise and check delivery of food trolleys.
- Establish work schedules.
- Analyze budget to boost and maintain the restaurant’s profits.
- Manage difficult situations with customers.
- Inspect kitchen and food service areas.
- Supervise cooks and other kitchen staff.
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
- Manage kitchen operations.
- Plan and direct food preparation and cooking activities of several restaurants.
- Describe menu items including daily specials for customers.
- Advise on menu selections.
- Answer customers' questions regarding menu items and preparation methods.
- Manage staff and assign duties.
- Plan and manage budgets.
- Create new recipes.
- Prepare budgets and payrolls.
- Plan menus and ensure food meets quality standards.
- Train other workers.
- Modify food preparation methods and menu prices according to the restaurant budget.
Supervision:
- 3-4 people.
- 5-10 people.
- Food and beverage servers.
- Kitchen and food service helpers.
- Staff in various areas of responsibility.
- Purchasing and inventory clerks.
Credentials.
Certificates, licences, memberships, and courses:
- First Aid Certificate.
- CPR Certificate.
- Workplace Hazardous Materials Information System (WHMIS) Certificate.
- Smart Serve.
- Food Safety Certificate.
- Safe Food Handling certificate.
- Serving It Safe program certification.
Experience and specialization.
Computer and technology knowledge: Social Media.
Cuisine specialties:
- Korean.
- Thai.
- Vietnamese cuisine.
- French.
Area of work experience: Marketing.
Area of specialization:
- Marketing strategy development.
- Expedition.
- Digital media.
Additional information.
Security and safety:
- Bondable.
- Criminal record check.
- Basic security clearance.
Transportation/travel information: Valid driver's licence.
Work conditions and physical capabilities:
- Fast-paced environment.
- Work under pressure.
- Tight deadlines.
- Standing for extended periods.
- Bending, crouching, kneeling.
- Walking.
- Physically demanding.
- Attention to detail.
Own tools/equipment:
- Safety equipment/gear.
- Uniform.
Personal suitability:
- Efficient interpersonal skills.
- Excellent oral communication.
- Flexibility.
- Team player.
- Dependability.