Kitchen Supervisor

Our Kitchen Supervisor will amaze the guests in our open kitchen according to the Chef’s recipes and specifications. Your work will be an important factor to our guests’ experience, with a shared goal to expand our clientele & reputation to ensure long-term success.

**Who we are**
We are independent owners of a new restaurant in the final stages of the construction of our brand new building in the Riversdale neighborhood. The space is a brand new build from the ground up, with a mid-century modern design, all new kitchen equipment, and a focus on great food alongside craft cocktails and local beers. We will look to use global inspiration to highlight the bounty of Saskatchewan’s farmers and producers, and therefore experience with a number of cuisines will be considered an asset.

We know that collaboration is the foundation for hospitality. We will provide an opportunity to join together to bring a new idea to life, and to build a great culture together from the ground up. Our plan is to hire great people, treat them well, and invest deeply into their personal and professional growth.

We will aim to express excellence in the most inclusive, accessible, genuine, and hospitable way. We want to create a place where you can feel proud, motivated, and enthusiastic coming to. You will be joining a company that chooses to take an active interest in its community.

**Compensation**
- Competitive hourly pay: $18-$20/hour plus tips depending on experience
- Potential opportunity to grow with the company (looking to eventually grow into multiple different concepts), and will look to promote from within
- Professional development financial support
- Discount on meals (on shift and while visiting restaurant)

**Duties and Responsibilities**
- Prepare & plate all dishes on the line to Chef’s specifications.
- Ensure all items are stocked & prepared in the cooking stations
- Cook and serve menu items with care & attention to detail according to recipe standards
- Prepare ingredients on the prep list
- Update prep lists as required
- Follow the guidance of the Sous Chef, Executive Sous Chef and have input in new ways of presenting dishes
- Put effort in optimizing the cooking process with attention to speed and quality
- Maintain a clean and orderly cooking station, and adhere to strict health and safety standards
- Help to maintain our environment with smooth and friendly cooperation
- Receiving, checking, and putting away deliveries in an organized fashion
- Availability to work all shifts, during days, weekends, evenings and holidays in needed
- **Making Sure Closing & or Opening duties are being done to Chefs Standard.**:

- **Training & ongoing development of staff.**:

- Maintaining a high standard of cleanliness in kitchen, insuring line cooks & dishwashers are maintaining that standard as well.
- Making sure overtime & labour is not being abused.

**Skills & Experience Required**
- Proven experience as a line cook or CDP
- Be familiar with various cooking methods, ingredients, equipment and processes
- Ability to multitask and work efficiently under pressure.
- Willingness to learn
- Ability to lift a minimum of 50lbs
- Check quality of material & condition of equipment and devices used for cooking
- Knowledge & maintains the best cooking practices
- Apprentice as a Culinarian or Culinary school diploma or notable working experience as a Professional Cook/Chef
- Food Safe Certification

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

Pay: $18.00-$20.00 per hour

Additional pay:

- Tips

**Benefits**:

- Discounted or free food

Flexible language requirement:

- French not required

Schedule:

- Day shift
- Holidays
- Monday to Friday
- Night shift
- Weekends as needed

Work Location: In person

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

Pay: $18.00-$20.00 per hour

Expected hours: 40 per week

**Experience**:

- Cooking: 2 years (required)
- Kitchen experience: 3 years (required)

Licence/Certification:

- FoodSafe (required)

Work Location: In person