Kitchen manager

• Education: No degree, certificate or diploma
• Experience: 5 years or more

Work setting

• Restaurant

Tasks

• Requisition food and kitchen supplies
• Supervise and co-ordinate activities of staff who prepare and portion food
• Estimate ingredient and supplies required for meal preparation
• Ensure that food and service meet quality control standards
• Establish work schedules
• Train staff in preparation, cooking and handling of food
• Recruit and hire staff
• Maintain records of food costs, consumption, sales and inventory
• Prepare dishes for customers with food allergies or intolerances
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods

Supervision

• 11-15 people

Certificates, licences, memberships, and courses

• Food Safety Certificate

Cuisine specialties

• Canadian

Food specialties

• Fish and seafood

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Standing for extended periods
• Physically demanding
• Attention to detail
• Repetitive tasks
• Handling heavy loads

Personal suitability

• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Team player
• Initiative
• Dependability
• Reliability
• Organized

Employment terms options

• Evening
• Shift
• Morning

Employment terms options

• Day
• Weekend
• Work Term: Permanent
• Work Language: English
• Hours: 35 to 44 hours per week