This position is responsible for tasks that focus on leading day-to-day activities in the kitchen, and includes food production, waste control, and ensuring guest and associate satisfaction is achieved while maintaining operating standards.
-
Understands guest expectations related to food quality and presentation and strives to meet or exceed those expectations and help build guest loyalty.
-
Interacts with guests to obtain feedback on product quality and service levels.
-
Effectively responds to and handles guest problems and complaints in conjunction with the Hospitality Manager.
-
Completes scheduled inventories, stock levels reports. Prepares requisitions for necessary supplies.
-
Supports procedures for portion and waste control.
-
Purchases appropriate supplies and manages inventories according to budget.
-
Reviews current offerings regularly and develops new menus.
-
Prepares, cooks, and completes meals, ensuring quality levels are maintained at all times.
-
Regularly reviews sales and costs of dishes per meal, and makes adjustments as necessary to keep within budget parameters.
-
Develops and maintains daily cleaning schedules to ensure work areas (patio restaurant and indoor kitchen) are clean, sanitary, and all garbage is disposed of. Reports malfunctions with department equipment.
-
Ensure the restaurant is complying with employment standards, human rights, health and safety, pest control, alcohol handling, and WHMIS regulations.
-
Identify opportunities, operational improvements and best practices that improve restaurant profitability without sacrificing the guest experience.
-
Host special events outside the scope of regular business operations.
-
Conduct weekly business updates with the Hospitality Manager and course correct as needed.
-
Completes a full kitchen and patio clean-up at the beginning and end of the season.
-
Any other duties as assigned by the Hospitality Manager.
-
Job Requirements:
-
Ability to work with a variety of personality types.
-
Building strong and cohesive relationships with management.
-
Experience in working with youth an asset.
-
Must clearly understand menu specifications.
-
Must be able to multi-task.
-
Approach all tasks with a positive attitude.
-
Red Seal certified.
-
First aid certification is an asset.
-
Safe Food Handling Certificate.
-
Smart Serve certification.
-
2 to 3 years leadership and strong knowledge in kitchen operations.
-
Actively pursuing and expanding your wine knowledge, both locally and internationally.
-
Working Conditions:
-
Required to move, lift, carry, pull and place objects weighing less than or equal to 18 kg without assistance.
-
Reach overhead and below the knees, including bending, twisting and pulling.
-
Move over slippery surfaces.
-
Stand, sit, or walk for extended periods of time or for an entire shift.
-
Must be able to work in hot, humid, and cold outdoor environments.
-
Operating hours of the Patio Restaurant are 5 days per week, 11 am to 4 pm. Must be available to work weekends and holidays. Black-out dates exist for major holidays in the summer season.
Salary: To be negotiated.