Central Kitchen Management Trainee

Company Introduction: T&T Supermarket Inc. was founded in 1993 with two stores in BC. Since then, it has expanded rapidly and is now Canada’s largest Asian supermarket chain with 33 stores across the country: 14 in BC, 7 in Alberta, 11 in Ontario, and 1 in Quebec. The Company’s continuous expansion is going to bring more new stores in the next couple of years.

The Role: Reporting to the regional Associate Director, Prepared Foods Kitchen, the Central Kitchen Management Trainee is responsible for managing the Central Kitchen production and financial efficiencies as well as exploring opportunities in improving and streamlining processes of Central Kitchen in achieving greater economies of scale.

The position is also responsible to supervise a team of office and production employees, ensuring the Central Kitchen is performed in accordance with HACCP compliance, corporate and statutory requirements and to work closely with other internal departments like Merchandising, Store Operations, Food Safety and Quality Assurance and external parties like suppliers and health inspectors.

Major Responsibilities: Financial Management
- Achieve the budgeted periodic targets and other key performance indicators including but are not limited to the costs of labor, supplies, food, inventory level, shrinkages, total contributions of Central Kitchen
- Accountable for the overall financial performance of the Central Kitchen in terms of its financial efficiency
- Monitor production efficiency and evaluate the productivity level during work in progress
- Ensure food waste and spoilage are kept at a minimum
- Analyze financial results and take action to ensure goals are being met

Production Management
- Support the stores in respective region and PFD Department by timely executing the production of recipes according to the quantities requested, R&D directions and customers’ needs
- Manage the end-to-end production of the Central Kitchen in terms of its operations efficiency (production workflow/scheduling, output control/delivery, unfilled rate, wastage, sanitation, food quality, internal customer service and satisfaction level etc.)
- Accountable for the inventory of all required ingredients, including timely purchasing of materials from qualified suppliers at the best prices, achieving optimal inventory control and first-in-first-out management
- Conduct random sampling and audit during the receiving of ingredients, production process, final products in ensuring our required standards of food quality and safety are met
- Ensure that all the required standards and procedures related to security, sanitation, WCB, Health Department, HACCP, equipmentetc are being followed

Improvement or Streamlining of Processes
- Carry out research on the efficiency of existing and new equipment to increase productivity and improve quality of existing products
- Carry out the labor cost and productivity analysis to justify the use of new work processes and the purchase of new equipment to produce products
- Look for opportunities in the production workflow, scheduling and distribution of work in achieving greater cost savings and efficiency
- Assist in developing, updating and documenting of the new or improved production processes in terms of Standard Operating Procedures (S.O.P.) on a timely manner

Employees’ Performance Management
- Provide ongoing coaching, education and professional development, including workshops, seminars, classes, meetings, etc to ensure staff are staying current with market trends and customer needs
- Utilize the talents of various cooks and manage their results to support the business development
- Proactively manage Central Kitchen’s employees’ performance, take timely and appropriate progressive actions in recognizing or disciplining employees’ behaviors

Perform any other duties as assigned by the superior(s)
- Knowledge, Skills and Ability Requirements: Minimum of 5 years in the food services industry; experience in managing a high-volume food manufacturing facility, or chain store kitchen / restaurant operation is an asset
- Possess good interpersonal skills and able to build collaborative relationship with all internal (stores and offices) and external stakeholders like suppliers, CFIA / Health Canada etc.
- A good planner, executor and a hands-on manager who leads by examples and solves problems independently
- Strong verbal and written communication English and Chinese (Mandarin &/or Cantonese) an asset
- Have a well-versed knowledge in all kinds of ingredients and equipment, production methods of different kitchen deli and hot food items
- Constantly keep abreast of the market trend and able turn ideas into business opportunities
- Diploma in Food Science, Culinary and/or Hospitality Management considered an asset
- Completion of Food Safety certificate is required
- Possess intermediate knowledge in using Microsoft Excel, Word and Outlook
- Some travelling to stores &/or suppliers in Eastern R