About this role
Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years.
Restaurant, culinary and catering management/manager.
Work setting: Food service establishment. Restaurant. Fine dining establishment.
Tasks
- Establish methods to meet work schedules.
- 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.
- Address customers' complaints or concerns.
- Maintain records of stock, repairs, sales and wastage.
- Prepare and submit reports.
- Prepare food order summaries for chef.
- Supervise and check assembly of trays.
- Supervise and check delivery of food trolleys.
Supervision: 11-15 people.
- Work conditions and physical capabilities: Fast-paced environment.
- Work under pressure.
- Combination of sitting, standing, walking.
- Standing for extended periods.
- Bending, crouching, kneeling.
- Walking.
- Physically demanding.
- Attention to detail.
- Personal suitability: Client focus.
- Efficient interpersonal skills.
- Excellent oral communication.
- Flexibility.
- Team player.
- Initiative.
- Dependability.
- Screening questions: Are you available for shift or on-call work?.
- Do you have experience working in this field?.
- Do you meet the language requirements listed in the job posting for the position (English or French)?.
- Employment terms options: Evening.
- Experience: 1 year to less than 2 years.
- Employment terms options: Morning.
- Night.
- Day.
- Weekend.
- Other benefits: Free parking available.