Hourly Back of House Kitchen Supervisor

Job Summary

Required Qualifications

• •High school diploma or GED equivalent
• •Professional diploma or food services management
• •Minimum 1 year of cooking experience
• •Demonstrated knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation
• •Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling
• •Canadian, or have legal permission to work in Canada (e.g. open work permit)
• •Ability to lift up to 50lb
• •Effective communication skills
• •Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment
• •Highly effective teamwork skills
• •Attention to detail in all areas of work
• •Superior time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision
• •Strong problem identification and problem resolution skills
• •Strong work ethic and positive team attitude
• •Must be prepared to work in a fast-paced, high-pressure work environment
• •Must be prepared to work as a team member in a dynamic workplace
• •Must be prepared to follow all safety procedures
• •Must have a high threshold for heat in a kitchen environment
• •Must possess good knife skills
• •Must be able to transport up to 50 pounds on occasion, and up to 35 pounds regularly
• •Must be able to learn and coach staff
• •Must be able to use and maintain all equipment in station
• •Must be able to properly cover and store food items according to standards and procedures
• •Must be able to serve food in the proper portion size and at the proper temperature
• •Must be able to arrive to work at the scheduled time
• •Must be able to open and close the station as per the specs
• •Must be able to lead by example
• •Must be able to demonstrate flexibility and volunteer to fill open shifts as required by variations in staffing
• •Must be able to follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention
• •Must be able to adhere to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety
• •Must be able to work at efficient and consistent pace
• •Must be able to ensure timely preparation of all meals
• •Must be able to ensure that the correct quantities are prepared to meet daily needs
• •Must be able to stay productive at all times and prepare for future needs as time allows
• •Must be able to perform additional responsibilities, although not detailed, as requested by the Chef, or Sous Chef
• •Must be able to demonstrate flexibility and volunteer to fill open shifts as required by variations in staffing
• •Must be able to follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention
• •Must be able to adhere to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety
• •Must be able to serve food in the proper portion size and at the proper temperature
• •Must be able to report any infraction in the food services department policies and procedures
• •Must be able to arrive to work at the scheduled time
• •Must be able to open and close the station as per the specs
• •Must be able to lead by example
• •Must be able to learn and coach staff
• •Must be able to be responsible to executive daily, weekly and monthly cleaning schedule
• •Must be able to work 100% of the time standing
• •Must be able to handle occasional environmental exposures to cold, heat and water
• •Must be able to have manual dexterity required to use knives and kitchen appliances
• •Must be able to work extended hours as required
• •Must be able to undergo pre-employment screening as a condition of employment or promotion

Desired Qualifications

• •Demonstrated knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation