Kitchen manager

• Work Term: Permanent
• Work Language: English
• Hours: 35 hours per week
• Education: Secondary (high) school graduation certificate
• Experience: 1 year to less than 2 years

Work setting

• Restaurant

Tasks

• 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
• 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
• Establish work schedules
• Manage kitchen operations
• Inspect sites or facilities to ensure safety and cleanliness standards
• Ensure health and safety regulations are followed
• Analyze operating costs and other data
• Negotiate arrangements with suppliers for food and other supplies
• Maintain inventory and records of food, supplies and equipment
• Plan, organize, direct, control and evaluate daily operations

Supervision

• Cook (general)
• Kitchen and food service helpers
• Staff in various areas of responsibility

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Combination of sitting, standing, walking
• Attention to detail

Personal suitability

• Client focus
• Efficient interpersonal skills
• Flexibility
• Team player
• Dependability
• Leadership

Employment terms options

• Evening

Employment terms options

• Morning
• Day
• Weekend

Other benefits

• Other benefits