Kitchen Manager

• • Education: Secondary (high) school graduation certificate
  • Experience: 3 years to less than 5 years

Work setting

• • Food service establishment

Tasks

• • Establish methods to meet work schedules
  • Supervise and co-ordinate activities of staff who prepare and portion food
  • Train staff in job duties, sanitation and safety procedures
  • Estimate and order ingredients and supplies
  • Hire food service staff
  • Ensure food service and quality control
  • Address customers’ complaints or concerns
  • Maintain records of stock, repairs, sales and wastage
  • Prepare and submit reports
  • Must have knowledge of the establishment’s culinary genres
  • Supervise and check assembly of trays
  • Establish work schedules

Supervision

• • 5-10 people
  • Cook (general)
  • Food service counter attendants and food preparers

Work conditions and physical capabilities

• • Fast-paced environment
  • Work under pressure
  • Tight deadlines
  • Combination of sitting, standing, walking
  • Standing for extended periods
  • Bending, crouching, kneeling
  • Walking
  • Physically demanding

Personal suitability

• Client focus
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Team player
• Work Term: Permanent
• Work Language: English
• Hours: 35 to 40 hours per week