Kitchen Operations Manager

1 month ago


Yellowknife, Northwest Territories, Canada The little prince cuisine Inc Full time

Job Summary

The Kitchen Supervisor is responsible for overseeing the daily operations of our kitchen, ensuring that food is prepared and served to our high standards. This role requires strong leadership and communication skills, as well as the ability to work in a fast-paced environment.

Key Responsibilities

  • Supervise and coordinate the activities of kitchen staff, ensuring that tasks are completed efficiently and effectively.
  • Train staff in job duties, sanitation, and safety procedures, promoting a culture of excellence and compliance.
  • Estimate ingredient and supply requirements for meal preparation, minimizing waste and optimizing resources.
  • Ensure that food and service meet quality control standards, maintaining a high level of customer satisfaction.
  • Prepare budgets and cost estimates, making informed decisions to drive business growth.
  • Address customer complaints and concerns, providing exceptional service and resolving issues promptly.
  • Prepare and submit reports, tracking key performance indicators and identifying areas for improvement.
  • Establish work schedules, ensuring adequate staffing and coverage.

Requirements

  • College, CEGEP, or other non-university certificate or diploma from a program of 1 year to 2 years.
  • 1 year to less than 2 years of experience in a related field.
  • Ability to work in a fast-paced environment, with attention to detail and a focus on quality.
  • Excellent communication and interpersonal skills, with the ability to lead and motivate a team.
  • Flexibility and adaptability, with a willingness to learn and grow with the company.

Work Environment

  • Work must be completed at the physical location, with no option for remote work.
  • Fast-paced environment, with a focus on quality and customer satisfaction.

Language

English

Education

  • College, CEGEP, or other non-university certificate or diploma from a program of 1 year to 2 years.

Experience

  • 1 year to less than 2 years of experience in a related field.

On Site

  • Work must be completed at the physical location, with no option for remote work.

Supervision

  • 1 to 2 people.

Responsibilities

  • Supervise and coordinate the activities of kitchen staff, ensuring that tasks are completed efficiently and effectively.
  • Train staff in job duties, sanitation, and safety procedures, promoting a culture of excellence and compliance.
  • Estimate ingredient and supply requirements for meal preparation, minimizing waste and optimizing resources.
  • Ensure that food and service meet quality control standards, maintaining a high level of customer satisfaction.
  • Prepare budgets and cost estimates, making informed decisions to drive business growth.
  • Address customer complaints and concerns, providing exceptional service and resolving issues promptly.
  • Prepare and submit reports, tracking key performance indicators and identifying areas for improvement.
  • Establish work schedules, ensuring adequate staffing and coverage.

Qualifications

  • College, CEGEP, or other non-university certificate or diploma from a program of 1 year to 2 years.
  • 1 year to less than 2 years of experience in a related field.
  • Ability to work in a fast-paced environment, with attention to detail and a focus on quality.
  • Excellent communication and interpersonal skills, with the ability to lead and motivate a team.
  • Flexibility and adaptability, with a willingness to learn and grow with the company.

Work Conditions and Physical Capabilities

  • Fast-paced environment.
  • Work under pressure.
  • Physically demanding.
  • Attention to detail.

Personal Suitability

  • Efficient interpersonal skills.
  • Flexibility.
  • Team player.


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