Job Kitchen/Restaurant Manager. Remote, Windsor

Kitchen/Restaurant Manager.

Job details:

• Location: Windsor, ONN9A 3Y5.
• Work location: On site.
• Salary: $36.00 hourly / 30 to 44 hours per week.
• Terms of employment: Permanent employment: Full time.
• Early morning, Evening, Shift, Morning, Night, On call, Day, Weekend.
• Starts as soon as possible.
• Vacancies: 1 vacancy.

Overview.Languages: English.
Education:

• College/CEGEP.
• Restaurant/food services management.
• Restaurant, culinary and catering management/manager.
• Culinary arts/chef training.

Experience: 5 years or more.
On site: Work must be completed at the physical location. There is no option to work remotely.
Asset languages: Vietnamese.
Work site environment:

• Noisy.
• Odours.
• Wet/damp.
• Hot.

Work setting: Restaurant.
Ranks of chefs:

• Chef.
• Executive chef.

Responsibilities.
Tasks:

• Establish methods to meet work schedules.
• Requisition food and kitchen supplies.
• Supervise and co-ordinate activities of staff who prepare and portion food.
• Train staff in job duties, sanitation and safety procedures.
• Estimate ingredient and supplies required for meal preparation.
• Hire food service staff.
• Ensure that food and service meet quality control standards.
• Prepare budget and cost estimates.
• Address customers' complaints or concerns.
• Maintain records of stock, repairs, sales and wastage.
• Prepare and submit reports.
• Prepare food order summaries for chef.
• Must have knowledge of the establishment's culinary genres.
• Supervise and check assembly of trays.
• Supervise and check delivery of food trolleys.
• Establish work schedules.
• Analyze budget to boost and maintain the restaurant’s profits.
• Manage difficult situations with customers.
• Inspect kitchen and food service areas.
• Supervise cooks and other kitchen staff.
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
• Manage kitchen operations.
• Plan and direct food preparation and cooking activities of several restaurants.
• Describe menu items including daily specials for customers.
• Advise on menu selections.
• Answer customers' questions regarding menu items and preparation methods.
• Manage staff and assign duties.
• Plan and manage budgets.
• Create new recipes.
• Prepare budgets and payrolls.
• Plan menus and ensure food meets quality standards.
• Train other workers.
• Modify food preparation methods and menu prices according to the restaurant budget.

Supervision:

• 3-4 people.
• 5-10 people.
• Food and beverage servers.
• Kitchen and food service helpers.
• Staff in various areas of responsibility.
• Purchasing and inventory clerks.

Credentials.
Certificates, licences, memberships, and courses:

• First Aid Certificate.
• CPR Certificate.
• Workplace Hazardous Materials Information System (WHMIS) Certificate.
• Smart Serve.
• Food Safety Certificate.
• Safe Food Handling certificate.
• Serving It Safe program certification.

Experience and specialization.
Computer and technology knowledge: Social Media.
Cuisine specialties:

• Korean.
• Thai.
• Vietnamese cuisine.
• French.

Area of work experience: Marketing.
Area of specialization:

• Marketing strategy development.
• Expedition.
• Digital media.

Additional information.
Security and safety:

• Bondable.
• Criminal record check.
• Basic security clearance.

Transportation/travel information: Valid driver's licence.
Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Tight deadlines.
• Standing for extended periods.
• Bending, crouching, kneeling.
• Walking.
• Physically demanding.
• Attention to detail.

Own tools/equipment:

• Safety equipment/gear.
• Uniform.

Personal suitability:

• Efficient interpersonal skills.
• Excellent oral communication.
• Flexibility.
• Team player.
• Dependability.