Job Description

Education: Secondary (high) school graduation certificate Experience: 1 year to less than 2 years

Work setting

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Restaurant

Tasks

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Requisition food and kitchen supplies Supervise and co-ordinate activities of staff who prepare and portion food Train staff in job duties, sanitation and safety procedures Estimate ingredient and supplies required for meal preparation Ensure that food and service meet quality control standards Prepare budget and cost estimates Address customers' complaints or concerns Maintain records of stock, repairs, sales and wastage Prepare and submit reports Prepare food order summaries for chef Must have knowledge of the establishment's culinary genres Establish work schedules Manage kitchen operations Inspect sites or facilities to ensure safety and cleanliness standards Ensure health and safety regulations are followed Analyze operating costs and other data Negotiate arrangements with suppliers for food and other supplies Maintain inventory and records of food, supplies and equipment Plan, organize, direct, control and evaluate daily operations

Supervision

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Cook (general) Kitchen and food service helpers Staff in various areas of responsibility

Work conditions and physical capabilities

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Fast-paced environment Work under pressure Tight deadlines Combination of sitting, standing, walking Attention to detail

Personal suitability

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Client focus Efficient interpersonal skills Flexibility Team player Dependability Leadership

Government programs

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Recognized employer

Other benefits

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Other benefits Work Term: Permanent Work Language: English * Hours: 35 hours per week