Key responsibilities:

 

• Oversee day-to-day kitchen operations

• Be a problem solver and a supportive team player. 

• Maintain records of food costs, consumption, sales and inventory

• Analyze operating costs and other data

• Responsible for proper functioning and coordinating maintenance of kitchen equipment.

• Ensuring kitchen is always in compliance with provincial health requirements

• Demonstrate new recipes and new equipment to cooking staff

• Prepare and cook food on a regular basis, or for special guests or functions

• Ordering food and kitchen supplies

• Train staff in preparation, cooking and handling of food

• Create new recipes

• Instruct cooks in preparation, cooking, garnishing and presentation of food

• Supervise cooks and other kitchen staff

• Plan menus and ensure food meets quality standards

• Prepare dishes for customers with food allergies or intolerances

• Train staff in preparation, cooking and handling of food

 

Full time salaried role dependent on experience.  Minimum 2 years restaurant/pub management or relevant experience required.  Must have high proficiency in multi-tasking, and organization and communication skills.