Job Description

WHAT’S THE JOB?

Based in Elora, ON this position works alongside our Chef Manager to produce, fresh, scratch made meals to our guests. The shift for this role is 1 : 00pm to 9 : 30pm Monday to Friday - no statutory holidays.

The  Supervisor  reporting to the Chef Manager is responsible for overseeing the day to day operation of the kitchen; ordering food ingredients and planning menus; assisting with the preparation, serving, and control of cooked and uncooked food; training of staff, and ensuring that staff follows prescribed Dana Hospitality Food Safety protocols.

Your work will include :

• Work with the Chef to plan and develop menus and recipes for the café and catering events, incorporating both the company’s promotional themes and Season Inspirations Program while also encouraging creative ideas from staff that fall within company guidelines and restrictions
• Ensure staff are using the techniques conveyed during training and are properly using all the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials)
• Ensure employees have proper personal protective equipment (i.e. non-slip shoes, cut-resistant gloves) and that they are being used correctly.
• Notify appropriate parties of malfunctioning or in need of repair equipment.
• Make sure the location and staff are working within FoodSafe and / or ServeSafe standards as well as all applicable legislation and company policies
• Address the concerns of employees and work with the Chef Manager to create a safe and healthy working environment
• Communicate any operational changes to staff members clearly so that they can be implemented effectively
• Work alongside the Chef and kitchen staff to control costs of the location by taking measures such as : Perform physical inventories, adequately maintaining the level of stock at the unitComply with maintenance of food rotation in storage in order to minimize spoilage and wasteControl portioning of food item standards to ensure recipe yield meets quantity and budget expectations
• Provide recommendations to the Chef Manager regarding budget requirements for assigned area, maximizing the profit of the location while reducing expenditures
• Relay with the chef to coordinate ordering supplies
• Achieve the highest standards of cleanliness, hygiene, and sanitation during the food preparation process in all work areas, including the kitchen, fridges and freezers, front and back of house, and all related equipment
• Ensures the integrity of the cash flow process, making certain staff are following all security procedures closely while performing periodic checks to ensure compliance (train all staff in Cash Handling procedures)
• Maintains speed of service standards
• Listens to customers (internal and external) and responds professionally to all questions and concerns, directing concerns to further levels of management as needed
• Preparing, presenting, designing, and serving fresh scratch menus
• Ensuring all foods are prepared using FOODSAFE protocols and in accordance with Dana Hospitality
• Ensuring food and labor resources managed within budgeted guidelines

WHAT’S IN IT FOR YOU?

Follow Dana Hospitality .

Qualifications

WHO ARE WE LOOKING FOR?