Full Time Baker - Toronto, Canada - The Black Pony Cafe and Snack Bar

Description

Position Summary:

The Head Baker is responsible for all areas pertaining to the success of food services for the morning offering at The Black Pony.

This includes but is not limited to:

training all morning kitchen staff, ethical and local food sourcing and inventory management, maintaining exceptional kitchen operations and cleanliness, food menu design, dish creation, innovation and education.

The Morning Kitchen Manager will work closely with the Day Managers and General Managers to ensure management team cohesion and smooth restaurant operations.

Key Responsibilities:


People:
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To lead a high performing team and develop high potential individuals_
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Hiring- recruit, interview, reference check and hire high quality employees for various kitchen stations that will uphold Black Pony standards
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Training / Education - train and educate all kitchen staff on processes, best practices, operational, cleanliness and safety procedures. Train front of house staff on menu creation, ingredient lists, allergens and food sourcing.
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Training Manuals

• Produce training manuals for all menu items. This training manuals will be used for educating new staff on how each menu item is to be produced, down to exact specifications for each item.

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Purpose:To create a play book for staff with regards to all activities pertaining to kitchen production. Play book to include pictures, how to's, instructions, expectations, performance evaluations, and management expectations.

• Manuals to include: Exact quantity of each raw materials per item, prep required per item, instructions on assembly and plating. Hygiene expectations from staff.
• Employee expectations on cleanliness, weekly deep cleans and occasional duties. Priorities when multiple tasks must be completed
• Exact directions on when to call in manager for assistance, communication with other employees, incident reports, writeups, lateness policy, performance evaluations,

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Scheduling - schedule the appropriate kitchen staff in the right role, at the right time based on the projected business needs and food sales volume of each day. Responsible for providing a comprehensive schedule to staff a minimum of 2 weeks in advance to ensure adequate staffing. Responsible for covering shifts in the event of absences, illness, or approved vacation requests.


Food:
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To captivate customers with our food quality and presentation_
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Quality - ensure all food served is presented in an aesthetically appealing way, built of the highest quality ingredients. Ensure food is served at appropriate temperatures and customer cooking preferences.
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Menu systems - develop a menu system, with exact instruction, which optimize ingredients and labour.

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Management Approval:

• Approving and "polishing" dishes before they reach the customer

Operations:
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To uphold and maintain operational systems that facilitate seamless cafe operations_
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General Operations

• Ensure kitchen is in good working order and that all equipment is functioning and used correctly to ensure efficiency and staff safety.

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Direction - Control and direct the food preparation process and any other relative activities
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Timeliness of Food Preparation - ensure all food is prepared to high quality standards in both taste and presentation, in a timely manner. Ensure food is quality checked prior to leaving the kitchen
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Kitchen Cleanliness and Compliance - ensure ongoing, meticulous compliance with Ontario regulations regarding food preparation and kitchen health and safety laws. Ensure meticulous cleanliness in the kitchen by implementing cleaning standards and protocols to be strictly followed.
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Inventory

• Weekly and monthly inventory.

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Ordering- conduct weekly, thorough inventory checks to ensure products are in good quality standing and no shortages of key products. Ensure all food products needed are ordered in a timely manner in the right quantities.

• Ordering must be approved by the Financial Manager before they are placed with the appropriate supplier.

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Equipment:

• Plan orders of equipment or ingredients according to identified shortages. Arrange for repairs when necessary.

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Record Keeping - ensure food and labour costs are in line with monthly budget and records are maintained regarding inventory, ordering and labour hours worked (ensure labour hours worked are submitted to payroll for processing on time and accurately)


Professionalism & Culture:
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To foster an environment of progressive leadership and strong internal culture_
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General Conduct - responsible for conducting yourself in a professional and team-oriented fashion and set an example of leadership for all staff at all times. Responsible for creating a safe cultural environment for staff to voice concerns, questions and assist in problem solving
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Drinking in the workplace - No consumption of alcohol during the work shift will be tolerated. Manage