food service supervisor

Sushi Tengoku; Surrey; On-site; CAD 30,000 - 60,000; Full time

Job summary

A local restaurant in Metro Vancouver is seeking a Kitchen Supervisor to manage food preparation and ensure quality service. You will supervise staff, establish work schedules, and maintain inventory records. Ideal candidates have a secondary school graduation certificate and 2-3 years of relevant experience. This permanent position offers 30-40 work hours per week.

Qualifications

• 2 years to less than 3 years of experience in a relevant role.

Responsibilities

• Establish methods to meet work schedules.
• Requisition food and kitchen supplies.
• Supervise and coordinate activities of staff who prepare and portion food.
• Estimate ingredients and supplies required for meal preparation.
• Ensure that food and service meet quality control standards.
• Prepare budget and cost estimates.
• Maintain records of stock, repairs, sales, and wastage.
• Prepare food order summaries for chef.
• Supervise and check assembly of trays.
• Supervise and check delivery of food trolleys.
• Establish work schedules.

Skills

Team player

Education

Secondary (high) school graduation certificate

Job description

Education: Secondary (high) school graduation certificate

Work setting: Restaurant

Tasks:

1. Establish methods to meet work schedules
2. Requisition food and kitchen supplies
3. Supervise and coordinate activities of staff who prepare and portion food
4. Estimate ingredients and supplies required for meal preparation
5. Ensure that food and service meet quality control standards
6. Prepare budget and cost estimates
7. Maintain records of stock, repairs, sales, and wastage
8. Prepare food order summaries for chef
9. Supervise and check assembly of trays
10. Supervise and check delivery of food trolleys
11. Establish work schedules

Personal suitability: Team player

Government programs: Recognized employer

Experience: 2 years to less than 3 years

Employment duration: Permanent

Language of work: English

Work hours: 30 to 40 hours per week