Kitchen Manager

The kitchen manager must ensure all food is prepared to the established standards of the Canad brand. The manager is responsible for delegating all kitchen duties and tasks and providing instruction and direction to staff. The Kitchen manager is responsible for delivering consistent and quality menu items to customers and guests on a daily basis.

Cleaning:

The Kitchen manager will ensure the kitchen and the surrounding areas are kept clean, orderly and sanitized. All tools, tables and food preparation areas must be cleaned, wiped down and sanitized on a daily basis. The floors must be cleaned by sweeping and mopping during the shift, and at the end of the shift. Schedules and procedures for removing trash and keeping dumpsters and cans clean and washed must also be established. The kitchen manager is responsible for the staff as they carry out their duties of kitchen cleanliness.

Inventory:

This position is responsible for ensuring proper food storage and maintaining an appropriate stock and inventory. The Kitchen Manager will establish and maintain a schedule to order inventory and ensure the proper levels of inventory are maintained and stocked at all times. Monitoring and controlling inventory levels based on sales minimizing waste. Kitchen Manager will calculate and submit a monthly food cost.

Leadership:

The kitchen manager must have good leadership skills and lead by example by demonstrating food preparation skills and techniques to staff. The Kitchen Manager will need to plan, organize, direct, coordinate, and delegate responsibility to staff, ensuring the goals and objectives of the kitchen, are met on a daily basis by the staff. Monotonous and controlling staffing levels by hiring and scheduling based on forecasted sales. The Kitchen manager will perform annual performance reviews with staff.

• Organization… Demonstrate ability to proactively prioritize needs, put first things first, and effectively manage resources and time.
• Stand-up and/or One-on-one Training… Skilled in the use of techniques and strategies required to deliver training material in group and one-on-one settings.
• Payroll Control and Scheduling …Determine appropriate staffing levels based on forecasted revenue and anticipated business and create staffing schedules which optimize the balance between desired profitability, customer demands and employee desires.
• Performance Management, Supervisory…Demonstrate ability to relate to, communicate with, and motivate employees to sustain high performance and quality levels.
• Menu Content and Impact …Understand different types of cuisine and wine, how menus are developed and pricing guidelines and how each outlet can improve
• Minimum 2 years of culinary management experience

• Comprehensive Group Benefit Program.
• Continued education assistance, "Scholarships".
• Participation in the Employee Canadvantage Rewards Program.
• Discounts on food and beverages through the Canadvantage Employee Food & Beverage Discount, applicable to restaurants, room rates for both employees and their guests.
• Employee Engagement Events such as Staff BBQs, Holiday Parties, Sporting Events, Contests, Prize Draws, and more.
• Wellness Benefits, including discounts for fitness facilities and access to the Employee Assistance Program.
• Career Growth Opportunities.