Restaurant Kitchen Supervisor - Toronto, Canada - Our House Hospitality Company

Our House Hospitality Company

Verified Company

Toronto, Canada

2 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

OHHC is hiring QSR Kitchen Managers for Matty's Patty's ("KM") who will report to the OHHC Culinary Manager and Restaurant General Manager.

The KM is responsible for overseeing all the kitchen day-to-day operations of OHHC and will develop and maintain a safe, welcoming and professional environment for staff, guests, and vendors.

Working closely with OHHC management, the KM will provide leadership, direction and best-in-class customer service.

Responsibilities _(include but are not limited to the following)_

Staff Recruitment, Management & Training

Aid in the staff hiring, training, development and succession planning
Set individualized objectives for staff and conduct regular performance reviews
Responsible for creating, communicating and confirming biweekly staff schedules for hourly employees and finding replacements for staff/shifts as needed
Ensure proper staffing for maximum productivity and high standards of quality
Prepare weekly staff schedules, and monitor staffing levels in conjunction with determined budgets
Schedule and coordinate the work of cooks to assure that food preparation is economical and technically correct and within budgeted labor cost goals
Ensure that the delegation of tasks and food production is organized using prep sheets
Oversee the implementation of training programs related to human resources, quality control, food and merchandise offerings
Monitor and review employee hours, including punctuality (clocking in and out hours), breaks, time off and vacations
Ensure all staff uphold and adhere to uniform policies and conduct
Ensure that the morale of the kitchen staff is maintained by practicing positive strategies to motivate staff, encourage selfesteem and efficiency
Help to raise the standards within the department and bring new concepts forth
Promote professional work habits, encourage staff to act with integrity and recognize this trait in others and reward them appropriately

Culinary Management

Responsible for all food production including that used for restaurant, catering and event functions (where applicable)
Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our guests' satisfaction
Ensure consistency with our standard set portion sizes, cooking methods, and quality standards
Purchase food and related culinary equipment and supplies, maintaining adequate pars, ensuring to both eliminate outages or shorts and participate in any opportunities to minimize inventory levels, minimizing capital while ensuring guests expectations are exceeded
Organize and execute monthly inventory counts with the Culinary Manager
Report on all food operations to the Culinary Manager
Approves the requisition of products and other necessary food supplies

Internal Administration & Communications

Ensure that OHHC's mission, values and policies are communicated, implemented and maintained
Attend regular Management meetings and ensure all relevant information is cascaded to team
Ensure that all administration is managed and completed in a timely manner and is compliant with legislation, company processes, procedures and standards
Conduct preshift meetings with management team to review all information pertinent to the day's business
Meet with the Culinary Manager and BOH team on a weekly required basis as the General Manager determines is necessary to discuss any operational aspects of the store

Safety & Security

Maintain a clean and safe work environment and public space
Ensure safety of employees and guests by following safety practices and reporting procedures, including inspections, relevant followups and incident reports
Develops policies and procedures to enhance and measure quality
Make regular inspections to observe quality of food preparation and service and food appearance
Schedule and attend inspection of the cleanliness and sanitation of production and service areas, equipment and employee appearance
Continually update written policies and procedures to reflect techniques, equipment and terminology used
Establish controls to minimize food waste, theft and ensure that products are handled properly
Ensure food is stored in appropriate containers, labeled, and rotated to ensure standards of freshness
Ensure OHHC's Code of Conduct is adhered to and that any breaches made to the Code of Conduct by staff, guests or talent is dealt with in a timely manner, and that all related investigations, reporting and followup are in line with company policy
Oversee all internal and external security staff and ensure they adhere to company policies
Conform to Toronto Public Health requirements to run a DineSafe Passlevel kitchen
Support safe work habits and a safe working environment always

Facilities Maintenance