Kitchen Supervisor, Full Time

Chartwells Higher Education; Hamilton; Sur place; CAD 38 000 - 52 000; Plein temps

Résumé du poste

Chartwells Higher Education is seeking a Kitchen Supervisor to lead a team in preparing and serving meals at our on-site kitchen in Hamilton, Ontario. You will ensure high quality, consistent presentation and adherence to food safety practices while supervising hourly staff and coordinating daily production.

The role involves reviewing recipes, developing menus, managing portion control and inventory, and supporting training and performance reviews to maintain efficient operations and

Qualifications

Responsabilités

• Supervise, coordinate and participate in activities of cooks and other associates engaged in preparing, cooking and serving food.
• Ensure all food handling, sanitation and customer service standards are met.
• Supervise hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action.
• Prepare high-quality food items according to standardized recipes to meet production, delivery and service schedules.
• Ensure proper presentation, food quality, portion control and maintenance of proper serving temperatures.
• Track food use, waste and consumption to requisition or purchase product.
• Receive and inspect product and supplies for quality and quantity to ensure appropriate inventory.
• Help select and develop recipes and menus.

Description du poste

Description

Essential Duties and Responsibilities:

• Supervise, coordinate and participate in activities of cooks and other associates engaged in preparing, cooking and serving food.
• Ensure all food handling, sanitation and customer service standards are met.
• Supervise hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action.
• Prepare high-quality food items according to standardized recipes to meet production, delivery and service schedules.
• Ensure proper presentation, food quality, portion control and maintenance of proper serving temperatures.
• Track food use, waste and consumption to requisition or purchase product.
• Receive and inspect product and supplies for quality and quantity to ensure appropriate inventory.
• Help select and develop recipes and menus.