Kitchen Supervisor: Lead Cooks & Menu Quality

Baton Rouge; Outaouais; On-site; CAD 36,000 - 48,000; Full time

Job summary

The Baton Rouge restaurant is seeking a Kitchen Supervisor to plan and direct the preparation and cooking of menu items. You will supervise cooks and kitchen staff, maintain a quality standard, and manage ordering and training processes.

The role requires 1–2 years of cooking or kitchen team leadership experience, post-secondary schooling, and strong French verbal communication with the ability to make decisions under pressure.

Qualifications

• Requires 1–2 years of experience as a cook or kitchen team leader.
• A few years of post-secondary schooling can be required.
• Strong verbal communication in French; ability to manage stress and make decisions.

Responsibilities

• Plans and directs activities related to the preparation and the cooking of the food.
• Ensures the quality of the food conforms to standards.
• Evaluates requirements for and cost of food.
• Oversees the activities of the cooks and kitchen staff.
• Maintains a good working environment.
• Recruits and hires personnel with the manager or franchisee.
• Explains new recipes and equipment to kitchen staff.
• Orders food, supplies and equipment.
• Trains cooks to prepare, cook, garnish and present food.
• Executes other tasks as requested by the manager or franchisee.

Skills

Leadership

Stress management

French communication

Education

Post-secondary schooling

Job description

The Baton Rouge restaurant is seeking a Kitchen Supervisor to plan and direct the preparation and cooking of menu items. You will supervise cooks and kitchen staff, maintain a quality standard, and manage ordering and training processes.

The role requires 1–2 years of cooking or kitchen team leadership experience, post-secondary schooling, and strong French verbal communication with the ability to make decisions under pressure.