Job Overview

As our Kitchen Manager you will be responsible for the following, but always be open to manage change:
· Lead a team of inspired culinary professionals, recreating the ultimate dining experience on a daily basis.
· Maintain the highest quality control and consistency in a busy kitchen environment
· Prepare and lead daily shifts overseeing the operations of the kitchen while participating hands-on. Earn your stripes and respect.
· Effectively manage daily production goals, as well as food, waste, inventory and labour cost controls
*    Create the optimum schedule using targeted sales, group bookings and a strict budget to ensure operational excellence and financial control
· Ordering product, new stock and supplies following a strict par level and budget
· Provide ongoing teaching, motivating and leading your Team
Requirements:
· Observes daily conditions of all physical facilities and equipment in the restaurant, makes recommendations for corrections and improvements as necessary
· Completes all necessary documentation associated with the revenues and labour
· Completes and conducts Team performance reviews annually or as required
· Maintains effective communications with all staff
· Attends meetings, teaching activities, courses and other work related activities as required
· Where appropriate, initiates meetings to address and resolve quality concerns and to continuously identify improvement opportunities
· Prepares and maintains annual operations budget, inclusive of labour and food cost.
· Reviews monthly financial statements, and takes action where necessary
· Ensures a safe and healthy work environment for all Staff and Guests.
· Demonstrates strong and effective communication with all departments
· Other duties as may be assigned
· Minimum 3 years of previous restaurant management experience, in a comparable restaurant is an asset
· High School diploma or equivalency required, post-secondary education in the culinary field preferred.
· Proficiency in English verbal and written communication
#1 - Positive People Leader
#1A - Collaborative Member of the Management Leadership Team
#1AA - Cost Control Champion - Food, Labour, Chemicals & Guest Supplies.
#1AAA - Master of Operational Excellence
Qualifications

  • Minimum 5 years combined cooking experience and supervisory experience.
  • Effective interpersonal, oral, and written communication skills.
  • Must be punctual, dependable, and flexible to work evenings, weekends, and holidays. Must be able to work the '4x4' - 4 busiest shifts on the 4 busiest days.
  • Ability to work under pressure and take initiative in a fast-paced environment.
  • Positive attitude and a willingness to learn.
  • Must have a neat appearance and be well groomed. Your image is a reflection of our Brand.
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