The kitchen supervisor plans and directs activities related to the preparation and the cooking of the menu items and performs the same role as the cooks.
Plans and directs activities related to the preparation and the cooking of the food Ensures the quality of the food conforms to standards Evaluates the requirements for and the cost of the food Evaluates the requirements for and the cost of labor Oversees the activities of the cooks and the kitchen staff Maintains a good working environment Recruits and hires personnel in conjunction with the manager or franchisee Explains the new recipes and the new equipment to the kitchen staff Orders the food, supplies and kitchen equipment Teaches the cooks to prepare, cook, garnish and present the food Executes all other tasks as requested by the manager or franchisee
A few years of post-secondary schooling can be required. This type of employment requires 1 to 2 years of experience as a cook or kitchen team leader. The ability to quickly grasp the facts, an analytical mind, facility with numbers and the ability to make decisions are required. Team spirit, leadership and good verbal communication skills are required. Confidence, integrity, ability to manage stress, dynamism, energy, autonomy, initiative, availability, flexibility and a focus on quality and organization are required.
The work schedules are generally preset, and there is occasional overtime. Frequently works evenings, weekends and statutory holidays. Works nights occasionally. Works intensely at mealtimes. Occasional office work.
7999 boul. les Galeries D’Anjou
Anjou, Québec, H1M 1W9
336 Bayfield Street
Barrie, Ontario, L4M 3B9
582 chemin de Touraine (Suite 900)
Boucherville, Québec, J4B 5E4
3035 boul. Le Carrefour
Laval, Québec, H7T 1C8
2844 rue King Ouest
Sherbrooke, Québec, J1L 1Y7
180 rue Ste-Catherine Ouest (Box 452)
Montreal, Québec, H5B 1B5