Kitchen Supervisors

Baton Rouge; Halifax; Hybrid; CAD 42,000 - 64,000; Full time

Job summary

Baton Rouge in Halifax, Canada seeks a Kitchen Supervisor to plan and direct food preparation and cooking, ensuring quality and cost control. You will supervise cooks and kitchen staff, recruit with the manager, and train staff on new recipes and equipment.

The role requires leadership, a collaborative team approach, and strong French verbal communication. Occasional overtime and weekend shifts are possible in a busy kitchen environment.

Qualifications

• This type of employment may require a few years of post-secondary schooling.
• 1 to 2 years of experience as a cook or kitchen team leader is typical.
• Analytical mindset, numerical aptitude and decision-making ability are required.
• Strong verbal communication in French is required.
• Team spirit, leadership and resilience under stress are essential.

Responsibilities

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

Skills

Leadership

Team leadership

French (verbal)

Analytical mind

Numbers

Education

Post-secondary schooling

Job description

The kitchen supervisor plans and directs activities related to the preparation and the cooking of the menu items and performs the same role as the cooks.

Main functions

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

Requirements

• A few years of post-secondary schooling can be required.
• This type of employment requires 1 to 2 years of experience as a cook or kitchen team leader.
• The ability to quickly grasp the facts, an analytical mind, facility with numbers and the ability to make decisions are required.
• Team spirit, leadership and good verbal communication skills in French are required.
• Confidence, integrity, ability to manage stress, dynamism, energy, autonomy, initiative, availability, flexibility and a focus on quality and organization are required.

Working conditions

The work schedules are generally preset, and there is occasional overtime. Frequently works evenings, weekends and statutory holidays. Works nights occasionally. Works intensely at mealtimes. Occasional office work.

790 Kanata Ave.Unit M3 Kanata, ON K2T 1H8