Jr. Culinary Supervisor, TD place

Compass Canada•Ottawa, ON

13d•Onsite

About The Position

The expectation of this position is that the employee performs their duties and responsibilities in an efficient and effective manner. Furthermore, the expectation is to perform these duties while working as a part of a team. This position has some supervisorial responsibilities and requires a high knowledge and skills in the high-end food industry/culinary. The employee must be able to demonstrate cooking abilities, organization and planning skills, and knowledge of scheduling, staffing, ordering, and costing. Advanced Food safety training is required, and the candidate must be flexible with their schedule and able to work different shifts. The employee must also be bondable and possess math and computer skills. A minimum of 1 year of experience as a Chef De Partie or equivalent experience in a comparable Food and Beverage operation is required.

Requirements

High knowledge and skills in high end food industry/culinary
Able to demonstrate cooking abilities
Organization and planning skills
Scheduling, staffing, ordering and costing knowledge
Advanced Food safety training
Must be flexible with schedule and able to work different shifts
Must be bondable as an employee
Math and computer skills are a requirement
1 years’ experience as Chef De Partie or equivalent experience in a comparable Food and Beverage operation
English is the working language at this job location. Candidate must be able to understand, read, write, and speak English.

Nice To Haves

French is considered an asset
Smart Serve certification is considered an asset

Responsibilities

Support all team members by adapting and adjusting to changing conditions and business/ client needs.
Work with no supervision and independently manage the entire floor during an event.
Assist with creating and standardizing recipes and procedures.
Understand and create reports (food volume usage, staffing expenses etc.).
Responsibility for the execution of temperature and production logs within assigned work areas.
Assist with executing the Levy difference in all aspects of product display, creating a “wow factor” through managing FATT (Flavor, Appearance, Temperature, and Texture).
Ensure assigned areas are fully stocked and ready for operation pre-shift (with assistance from a supervisor).
Ensure appropriate staffing and inventory levels are maintained throughout the event during shift work with Supervisor, and communicate needs accordingly.
Understand all menus, product offerings, packaging, pricing, and cost and be able to create a proper food order for high volume and train all other team members with regards to this.
Demonstrate leadership and establish rapport with team members, client and guest.
Display a positive attitude toward teammates; promote a cooperative work climate, while maximizing productivity and morale.
Ensure guest expectations have been met and exceeded at all times; act as a resource for allergy information and dietary needs.
Adhere to Compass best practice in regards to the cut glove policy.
Execute, and set the example for all corporate and sanitation standards.
Contribute to sales growth through proper product selection, costing, and execution; while contributing to the creative development of the business.
Report potentially unsafe conditions, or non-compliance with procedures and conduct disciplinary actions as required.
Train, coach, and mentor staff, demonstrating willingness and capacity to manage and coach staff on workplace policies, including health and safety policies.
Discipline staff in accordance with Compass policy with regards to coaching and progressive discipline.
Assist with verifying paper timesheets at the end of shift to verify accuracy and compliance to facilitate payroll.
Be on time and ready to perform all required duties in uniform.
Ensure proper fridge maintenance, inventory rotation, FIFO (First In First Out), and train associates in these practices.
Train cooks and team leads on log book temp and food volume and verify completion and address performance issues if required.
Work with a designated sponsor and supplier for all recipes and ordering guidelines.
Coordinate and manage any other culinary task, including but not limited to pizza production.
Coordinate and communicate with back of house admin with regards to scheduling and QA logs.