Kitchen Supervisor

Dexterra•Brandon, MB

4d•Onsite

About The Position

Based in Brandon, MB this position is responsible for overseeing the operations which includes training of staff, handling guest concerns, supporting administrative duties such as ordering, filling in at any stations as required, and ensuring the overall success of the food service operations. The Kitchen Supervisor will work alongside the Chef to plan and develop menus and recipes for the café. You will assist in overseeing the day to day operations and have a positive team work attitude coupled with a passion for fresh scratch cooking.

Requirements

3 years’ experience in the hospitality / food service industry
Knowledge of computer programs (Microsoft Excel, Microsoft Word, GFS, Outlook)
Knowledge of menu and labour costing
An effective leadership style, positive outgoing personality and effective listening skills

Nice To Haves

Passionate and committed individual looking for growth

Responsibilities

Put processes in place and monitor staff performance to ensure all required health and safety regulations and procedures are being followed.
Provide on-the-job training to staff to assist in the application of knowledge to the job site.
Ensure staff are using the techniques conveyed during training and are properly using all the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials).
Ensure employees have proper personal protective equipment (i.e. non-slip shoes, cut-resistant gloves) and that they are being used correctly.
Notify appropriate parties of malfunctioning or in need of repair equipment.
Make sure the location and staff are working within FoodSafe and/or ServeSafe standards as well as all applicable legislation and company policies.
Communicate any operational changes to staff members clearly so that they can be implemented effectively.
Work alongside the Chef and kitchen staff to control costs of the location.
Perform physical inventories, adequately maintaining the level of stock at the unit.
Comply with maintenance of food rotation in storage in order to minimize spoilage and waste.
Control portioning of food item standards to ensure recipe yield meets quantity and budget expectations.
Suggest dishes that take advantage of seasonal availability.
Provide recommendations to the Chef Manager regarding budget requirements for assigned area, maximizing the profit of the location while reducing expenditures.
Relay with the chef to coordinate ordering supplies.
Achieve the highest standards of cleanliness, hygiene, and sanitation during the food preparation process in all work areas, including the kitchen, fridges and freezers, front and back of house, and all related equipment.
Schedule and coordinate staffs shifts and work assignments, taking into consideration business needs and the skills and abilities of individual staff members.