FT Kitchen Supervisor-GCT

Position Summary:
Under the general direction of the Sous Chef, this position will be responsible for working lead,
supervising and coordinating activities of a workstation or restaurant, engaged in preparing and
cooking food products for various outlets per instruction from their direct supervisor.

Key Accountabilities:
• Meets with the Sous Chef and/or Executive Sous Chef regularly, to review the requirements of
the day’s meals and time frames for restaurant service.
• Supervises the assigned workstation function. Assigns duties and responsibilities to
employees. Including Time & Attendance policy for the workstation or restaurant.
• Observes and evaluates employees and work procedures to ensure quality standards and
service is met.
• Trains and monitors entry level cooks and Chefs for proper service; Conducts on-the-job
training and leadership with assigned team members to ensure that all employees are up to
date with public health standards of preparing, holding, storing, re-heating and serving food.
• Conducts an inventory of the items in the workstation storage. Determines the day’s food
requirements and prepares daily requisitions for approval of the Sous Chef.
• Prepares all food items in accordance with Culinary Operations standards regarding taste,
consistency and attractive presentation per recipe cards
• Knows and operates and trains team members on all equipment according to proper
procedures. Reports all out of order equipment directly to his/her supervisor. Conducts
documented training of Cooks in operating, cleaning and maintaining machinery and tools
according to the company's Workplace Safety program.
• Works with all kitchen personnel in a cooperative, productive and effective manner.
• Performs other duties as assigned

Education and Qualification Requirements:
• Red Seal or equivalent recognized hotel / culinary diploma / qualification
• Post-Secondary education in Culinary Management or 4 to 6 years’ experience cooking
and preparing food in a 4 or 5-star hotel, restaurant or high-volume food service
facility. Written references from former employers are preferred.
• The ability to read, interpret and demonstrate the preparation of recipes for all basic meat,
fish, sauce and side dishes according to international standards. The demonstration
includes advanced cooking methods such as braise, sauté, broil and grill and the use of a
variety of knives to slice, dice, chop, julienne, etc.
• Ability to butcher meat, chicken, fish, and shellfish.
• Extensive knowledge of food handling procedures regarding public health standards.
• Ability to learn and utilize knowledge of policies and practices involved in the human
resources function. Ability to supervise an international team of entry-level cooks and
chefs in a positive and productive manner by motivating, developing and managing
employees as they work.
• Awareness of budgets and food wastage gained within a corporate environment
• Technical skills: Competent in the use of most MS Office Software
• Effectively use the supply and inventory management system
• Good command of written and spoken English
Other key skills:
• Keeps up to date on emerging culinary techniques and recipes
• Socially confident and adopts a professional manner, comfortable making conversation
with Guests
• Supports and encourages the team in helping to build a positive and open culture
• Experience of / or ability to manage a team
• Passionate about delivering a great service to guests and looks to continually improve
• Creates a positive working environment building a culture of openness and trust
• Calm under pressure, taking a logical approach to problem solving and involving and
communicating to relevant stakeholders throughout
• Able to work under pressure and to meet deadlines
• Adaptable and flexible in the face of change or unanticipated events
• Loyal to the brand and compliant with company policies and procedures

Work Environment Considerations:
Fast paced with multiple priorities, deadlines and deliverables, exposure to some conflict, distress and
noise.
This role requires a flexible schedule that adapts to the business needs of a 24-hour operation; will have
non-traditional work hours including evening and weekend shifts.

Minimum Rate (CAD $) | Minimum Salary (CAD $)
26.25
Job Rate (CAD $) | Midpoint Salary (CAD $)
30.30
Maximum Rate (CAD $) | Maximum Salary (CAD $)
30.30
Existing Vacancy
Yes