Evening Kitchen Supervisor

1 month ago

Maple Ridge, British Columbia, Canada Townhall Full time

COMPANY PROFILE:

Townhall is a distinguished establishment known for its unique hospitality offerings. Our team is dedicated to enhancing the guest experience through exceptional service and high-quality products. We pride ourselves on our commitment to continuous improvement and innovation in our culinary ventures.

OUR MISSION:

To deliver unforgettable experiences for all patrons by employing the finest talent, products, and service in a welcoming environment.

Job Summary:

  • The Evening Kitchen Supervisor is accountable for overseeing all culinary operations at their designated location, supporting the Sous Chef and Head Chef. This role allows for independent decision-making that positively influences guest satisfaction and food quality while ensuring kitchen profitability and cleanliness in accordance with the Head Chef's standards. Additionally, the Supervisor assists in the recruitment, training, and development of kitchen staff.

Duties:

  • Key responsibilities of the Evening Kitchen Supervisor include:
  • Ensuring all kitchen personnel complete nightly routines and adhere to checklists and log reports.
  • Supporting the Head Chef in all aspects of kitchen recruitment and training, including onboarding and ongoing staff development.
  • Assisting the Head Chef with conducting monthly audits of kitchen environments, ensuring compliance with health standards across all areas including cooking lines, prep zones, storage, and more.
  • Helping the Head Chef manage food costs by monitoring portion control, minimizing waste, and conducting regular inventory counts.
  • Tracking quality assurance metrics and facilitating follow-up training and improvements.
  • Assisting the Head Chef in scheduling kitchen staff, managing overtime, and meeting labor targets.
  • Maintaining high standards of food quality and presentation in line with the organization's recipes and specifications.

Supervisory Responsibilities:

  • Overseeing a team of five or more culinary staff.

Working Conditions:

  • Shifts may vary, including evenings, weekends, and holidays. Work is conducted in both kitchen and office settings.

Compensation is negotiable based on experience. A minimum of three years' experience in a professional kitchen is required, along with Food Safe Level 1 certification. First Aid Level 1 is preferred but not mandatory. Proficiency in Word and Excel is essential, and knowledge of Optimum is an asset. Candidates should be detail-oriented with strong verbal and written communication skills.

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