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Responsibilities:
- Manage inventory, food and culinary labour costs
- Manage food inventories
- Prepare culinary team schedules to meet the needs of the restaurant and budget guidelines
- Oversee the training and development of the kitchen team, ensuring constant improvement in culinary skills
-Ensure consistency of quality
-Implement and adhere to the Health and Safety policies and procedures outlined in the Health and Safety Program
Job Requirements:
- Excellent knowledge of food, food handling and preparation
- Demonstrated ability to motivate and direct others
- Experience with ordering
- Experience food costing
- Experience with cooking in a fast paced environment