Kitchen Supervisors

Baton Rouge; Quebec; On-site; CAD 42,000 - 65,000; Full time

Job summary

Baton Rouge is seeking a Kitchen Supervisor to plan and direct the preparation and cooking of menu items, while maintaining food quality and efficiency across shifts. The role includes overseeing kitchen staff, ordering supplies, and coaching cooks in new recipes and presentation.

The ideal candidate has several years of kitchen experience, strong leadership, and excellent organizational skills, with fluency in French and the ability to manage stress in a fast-paced environment.

Qualifications

• A few years of post-secondary schooling can be required.
• 1 to 2 years of experience as a cook or kitchen team leader required.
• Strong numerical and analytical abilities; good decision-making skills.
• Fluency in French; able to communicate effectively with staff.

Responsibilities

• Plan and direct preparation and cooking of menu items.
• Ensure food quality conforms to standards.
• Evaluate food and labor costs.
• Oversee cooks and kitchen staff.
• Maintain a good working environment.
• Recruit and hire personnel with the manager or franchisee.
• Explain new recipes and equipment to kitchen staff.
• Order food, supplies and kitchen equipment.
• Teach cooks to prepare, cook, garnish and present.
• Execute other tasks as requested by the manager or franchisee.

Skills

Team spirit

Leadership

Verbal French

Analytical thinking

Numerical skills

Decision making

Stress management

Autonomy

Initiative

Flexibility

Quality focus

Organizational skills

Education

Post-secondary education

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 foodEnsures the quality of the food conforms to standardsEvaluates the requirements for and the cost of the foodEvaluates the requirements for and the cost of laborOversees the activities of the cooks and the kitchen staffMaintains a good working environmentRecruits and hires personnel in conjunction with the manager or franchiseeExplains the new recipes and the new equipment to the kitchen staffOrders the food, supplies and kitchen equipmentTeaches the cooks to prepare, cook, garnish and present the foodExecutes 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.

Not listed in your nearest Bâton Rouge Restaurant?