Kitchen Supervisor

1 week ago

Regina, Canada Harbour Landing Village Full time

**Summary**

The Kitchen Supervisor is responsible for all kitchen functions, including but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. The Kitchen Supervisor is responsible for the training of employees in connection with purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. A keen eye for detail and strong leadership abilities are a must in this role

**RESPONSIBILITIES/DUTIES**:

- Perform stand up meetings at each shift to keep everyone on the same page and assign tasks.
- Ensure preparation sheets are being followed, and prep lists are being made to prevent shortages of products.
- Perform Monthly Inventories; responsible for ordering food products when Culinary Director is not present, or on holidays. according to product specifications. Checking product upon delivery to ensure all product is received and in good condition.
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
- Control food cost, and usage by following proper product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points. Using up any leftover food from banquettes in a reasonable manner.
- Work with Culinary Director to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection.
- Responsible for keeping the cost of labor in line as well as monitoring staffing levels and make recommendations to the Culinary Director of how to improve labor cost and increase productivity.
- Provide orientation to new employees and show them policies and procedures. Oversee training of new kitchen employees and oversee the training of kitchen personnel in safe and sanitary operation of all kitchen equipment.
- Oversee and ensure that kitchen and restaurant policies are followed, and work is completed on a timely basis while also maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
- Provide safety training in, lifting and carrying heavy objects, and handling hazardous materials.

**WHAT YOU BRING**
**SKILLS & ABILITIES**:

- The flexibility and willingness to learn.
- Strong administration skills.
- Organized with strong attention to detail.
- Strong leadership skills.
- Possess strong organizational and decision-making skills.
- Work well in fast-paced setting.
- Strong communication skills, both verbal and written.

**QUALIFICATIONS**:

- A minimum of 3 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
- At least 6 months experience in a similar capacity.

**EXPECTATIONS**:

- Maintain employee and family confidentiality.
- Maintains professional, supportive and responsive interpersonal communication skills.
- Be able to lift up to 50 pounds.
- Be able to work in a standing position for long periods of time.
- Must have exceptional hygiene and grooming habits.

**Job Types**: Full-time, Permanent

**Benefits**:

- Company events
- Dental care
- Disability insurance
- Discounted or free food
- Employee assistance program
- Extended health care
- Life insurance
- On-site childcare
- On-site parking
- Paid time off
- Vision care

Work Location: In person

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