Kitchen Supervisor-GCT

Position Summary

Under the general direction of the Executive Chef, Director, Food & Beverage or Kitchen Manager, this position is responsible for the execution of menu item production, maintaining food and labor costs, maintaining all company standards and adherence to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment for all team members. Provides input for performance evaluations. Actively participates in the recruitment and hiring process. Ensures adherence to the Company's policies and procedures, motivates and leads by example and supports Great Canadians learning environment while establishing a safe and welcoming work environment for al l team members.

Key Accountabilities 

• Schedules and supervises culinary team members; edits and approves timesheets; provides input for performance evaluations
• Directs team members to prepare, pre-cook, cook and present menu items in a timely fashion following standardized recipes
• Prepares, pre-cook, cooks and presents menu items at some locations or assists on the floor as required in others
• Maintains budgeted labor and food costs
• Submits food product requirements for approval; may order food and non-food product through regional buying programs
• Assists the development of new food items, standardized procedures and par inventory levels
• Trains team members in new culinary techniques through floor demonstrations or monthly meetings
• Reviews monthly inventory reports; analyzes discrepancies and takes appropriate action; conducts inventory counts in some locations
• Liaises and communicates effectively with all appropriate operational departments
• Develops and cultivates strong working relationships with all stakeholders: guests, ownership and team members
• Ensures compliance with licensing laws, health and safety and other statutory regulations
• Manages other initiatives as required

Education and Qualifications

• High School Diploma; Culinary education an asset
• Minimum 4 years of culinary management experience
• Minimum 3 years leadership experience
• Red Seal certification through ITA or current enrollment in the program
• Food Safety Certification
• Ability to successfully obtain a Gaming License
• Ability to exceed internal and external customer expectations through timely, effective and service oriented communication
• Computer literacy in MS Office

Work Environment Considerations

• Regular kitchen environment, standing and walking for long periods of time, major exposure to heat, cold, steam, noise, odors, lifting, carrying, pushing, pulling, stretching, bending, some exposure to fumes, smoke, chemicals, risk of minor cuts and burns, non-traditional work hours

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