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Culinary Operations Supervisor
3 months ago
The Culinary Operations Supervisor will oversee the daily activities within a food service establishment, ensuring that all operations run smoothly and efficiently.
Qualifications- Education: Completion of a college, CEGEP, or other non-university certificate or diploma program lasting 1 to 2 years.
- Experience: A minimum of 1 year to less than 2 years in a supervisory role within the food service industry.
This role is set in a fast-paced food service establishment where public transportation is accessible.
Key Responsibilities- Develop and implement methods to achieve work schedules.
- Supervise and coordinate the activities of staff involved in food preparation and portioning.
- Provide training to staff regarding job responsibilities, sanitation, and safety protocols.
- Estimate the necessary ingredients and supplies for meal preparation.
- Recruit and hire food service personnel.
- Ensure that food quality and service standards are consistently met.
- Address and resolve customer complaints or concerns effectively.
- Maintain accurate records of inventory, repairs, sales, and waste.
- Prepare and submit detailed reports as required.
- Compile food order summaries for the chef.
- Oversee the assembly of food trays to ensure quality and presentation.
- Establish and manage work schedules for the team.
Responsible for supervising a team of 5-10 individuals.
Safety and SecurityA criminal record check is required for this position.
Physical Requirements- Ability to work in a fast-paced environment.
- Willingness to stand for extended periods.
- Capability to walk and maintain attention to detail.
- Strong interpersonal skills.
- Flexibility and adaptability in a dynamic work environment.
- Team-oriented mindset.
- Proactive initiative in problem-solving.
This position supports newcomers and refugees with foreign credential recognition and provides diversity training to foster an inclusive workplace.
Employment TypeThis is a permanent position requiring a commitment of 40 hours per week.
