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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:

Chef.
Executive chef.

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.

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Apply for Kitchen/Restaurant Manager at Erie St GastroPub