Job Description

Job Summary

Nous recherchons un

Chef de Cuisine experimente

pour superviser les operations quotidiennes de notre restaurant. Le candidat ideal possede de solides competences en leadership, une connaissance approfondie de l'industrie alimentaire et une passion pour le service client d'excellence.

Responsabilites principales :

Superviser et coordonner l'ensemble des activites de la cuisine (preparation, cuisson, dressage) en veillant au respect des normes de qualite. Garantir la conformite aux regles d'hygiene et de securite alimentaire. Gerer les stocks et commandes afin d'optimiser les ressources et limiter les pertes. Former, encadrer et evaluer le personnel de cuisine ; participer au recrutement et a l'integration des nouveaux employes. Maintenir un environnement de travail propre, sur et organise. Utiliser les systemes de point de vente (POS) pour la gestion des commandes et des flux de tresorerie. Motiver l'equipe et planifier les horaires pour assurer une productivite optimale. Veiller a la qualite et a la presentation des plats conformement aux standards du restaurant.

Profil recherche :

Experience confirmee en gestion de restaurant ou role similaire. Maitrise des techniques de preparation, cuisson et securite alimentaire. Competences en gestion de caisse et systemes POS (Micros, CLOVER). Capacite a superviser et a motiver une equipe diversifiee. Connaissance des normes de l'industrie alimentaire et des bonnes pratiques en hotellerie. Certification en manipulation des aliments souhaitee.
We are seeking a dynamic and experienced

Kitchen Manager

to oversee the daily operations of our restaurant kitchen. The ideal candidate will possess strong leadership skills, extensive food industry knowledge, and a passion for delivering exceptional customer service. As a Kitchen Manager, you will be responsible for managing kitchen staff (scheduling, commanding the line, hiring and firing when necassary) ensuring food safety standards, and maintaining efficient kitchen time management and organising.

Responsibilities

Supervise and coordinate all kitchen activities, including food preparation, cooking, and plating to ensure quality standards are met. Oversee food handling procedures, ensuring compliance with food safety and sanitation regulations. Manage inventory levels, order supplies, and monitor stock to prevent shortages, excess and loss. Train, supervise, and evaluate kitchen staff; assist with interviewing and onboarding new team members. Maintain a clean and organized kitchen environment, adhering to health codes and safety protocols. Operate POS systems such as Micros POS for order processing and cash handling. Lead team management efforts by motivating staff, scheduling shifts, and fostering a positive work environment. Monitor food quality and presentation to uphold restaurant standards.

Requirements

Proven experience in restaurant management or food service leadership roles. Strong background in food preparation, cooking, and food safety practices. Experience with POS systems such as CLOVER POS; making deposits and doing the tip outs, cash handling skills required. Supervising experience within a restaurant or hospitality setting is essential. Excellent customer service skills with the ability to manage a diverse team effectively. Knowledge of food industry standards (cooking temperatures, timing and officiancy) everyday restaurant operations, and hospitality best practices. Ability to lead teams through effective communication, problem-solving, and conflict resolution. Food handling certification or related training preferred.
Job Types: Full-time, Permanent

Pay: $20.00-$23.00 per hour

Expected hours: No less than 35 per week

Benefits:

On-site parking
Experience:

Chef: 2 years (preferred)
Language:

French (preferred)
Work Location: In person