Kitchen Supervisor - Sud Forno

TERRONI INC.•Toronto, ON

13d•CA$0 - CA$24•Onsite

About The Position

We are currently looking for a Full-Time Kitchen Supervisor for our Sud Forno location, located at 716 Queen Street West. Reporting to the General Manager and Executive Chef, the Junior Kitchen Supervisor is expected to take ownership of the Back of House operation by leading by example, maintaining an organized and efficient kitchen, and ensuring that every product served reflects the quality and consistency synonymous with the Sud Forno and Terroni brands.

Requirements

Strong leadership and communication skills
Team player who collaborates, provides and receives feedback and leads people with empathy and grace
Proven ability to delegate responsibilities and monitor progress
Proven ability to work neatly, efficiently and safely
Understanding of different culinary techniques
Proven ability to work neatly, efficiently and safely
Minimum 2 years experience working in a casual fine dining kitchen

Nice To Haves

Food Handler’s Certification is an asset
Knowledge of Italian cuisine/language an asset

Responsibilities

Assist the Chef in leading the daily operation of the location’s kitchen(s)
Expedite during busy lunch and dinner shifts to maintain proper consistency in food quality
Supervise and coordinate activities of cooks and workers engaged in food preparation
Assist the Chef in leading the kitchen for special events as scheduled by the Head Chef
Perform regular inventory checks
Daily oversight of accurate deliveries (verifying quantity and quality of received products)
Oversee proper safe food handling by maintaining critical control points (CCPs) such as refrigeration temperature control.
Maintain and enforce a clean and safe work environment by verifying cleaning and sanitation procedures are consistently followed and properly executed as required by Toronto Public Health
Order food and supplies as necessary to ensure efficient operation and maintenance of stock
Record accurate waste records and review to analyze trends and adjust par levels as necessary
Work closely with the Head Chef to achieve goal of zero waste
Train, coach and mentor a diverse team of prep and line cooks
Follow preventative maintenance procedures for all equipment
Demonstrate proper cooking techniques and methods to kitchen staff
Assist in preparing employee schedules on a weekly basis to suit production needs
Monitor worker performance and coach staff to achieve excellence
Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures
Assist the Head Chef in the preparation and design of the food menu
Provide orientation and training to kitchen staff