Learning Development jobs in Canada

Reporting to the Executive Chef, Chef De Cuisine, and Sous Chef, the Culinary Supervisor is responsible for ensuring consistency in food preparations, recipes, and standards. The Culinary Supervisor will liaise with F&B Department managers and Supervisors to ensure open lines of communication regarding feedback. Essential job functions include but are not limited to the following:

• Assist with the management of the full day to day operation of the banquet Kitchen including order receiving, training, managing food cost & wastage, and safety & sanitation.
• Maintain an exceptional understanding of standards, expectations, and menu item specifications.
• Consistently conduct your supervisory duties over those who report to you with professionalism, positivity, support, & honesty with diminishing accountability.
• Coordinate with all FOH & BOH managers and Supervisor to ensure open lines of communication to execute all Member dining to the highest standards.
• Ensure consistency in the preparation of all food items for member dining outlets according to club recipes and standards.
• Conduct daily shift briefings to BOH colleagues.
• Create, maintain, and follow, and ensure compliance, procedures, service standards, menu standardization.
• Maintain and enhance the food products through creative menu development and presentation.
• Have full knowledge of all menu items, daily features promotions, and club events.
• Balance operational, administrative, and team member needs
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Create, maintain, and follow, and ensure compliance amongst all BOH Team members with respect to Food Safety and Sanitation including appropriate log keeping.
• Other duties as assigned.

• Work is primarily in a busy restaurant environment.
• Advanced customer service skills and the ability to adhere and enforce all operations procedures amongst all BOH employees.
• Ability to work holidays, weekends, and evenings + events and any other times as required as per business flow and needs. Skills and Experience

• Highly responsible & reliable.
• Solid written and verbal communication skills.
• Ability to work well under pressure in a fast-paced environment.
• A passion for process improvement, great problem solving and decision-making abilities.
• Ability to work cohesively with fellow colleagues as part of a team.
• Ability to focus attention on guest needs, always remaining calm and courteous.
• Proficient with computers.

• Previous leadership experience in the culinary field required.
• Computer literate in Microsoft Window applications an asset
• 3+ years of direct hands-on cooking experience
• 1+ year(s) of culinary based supervisory experience

• Journeyman’s papers or international equivalent an asset.
• Diploma Certification in a Culinary discipline an asset
• Strong interpersonal and problem-solving abilities.
• Highly responsible & reliable

• Staff meals
• Competitive wages
• Comprehensive Benefits Package
• Training & Development
• Pro Shop Discounts
• Employee Recognition Awards
• Diverse and Welcoming Work Culture

Learn more about us by visiting - https://www.derrickclub.com/Our_Club/Testimonials