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Date Listed 28-Nov-16
Address 620 Richmond St, London, ON N6A 5J9, Canada
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Job Offered By Individual
Company Symposium Cafe Restaurant and Lounge
Job Type Full-Time

Purpose:
The kitchen manager is responsible for executing and maintaining the company standards, making sure that recipes are followed, kitchen cleanliness, health and safety standards are meet.

Overall:
Ensure all staff in stations follow cleaning procedures
Stocking procedures
Insert flips
Proper food rotation
Station set up and proper utensils
All portioning completed after deliveries
Portion weights are accurate
Waste is kept to minimum allowed
Ensure quality of deliveries are correct
Ensure prep is kept up to date to ensure no 86’s

Staffing:
Determines staff requirements and ensures hiring is done in advance of need
Ensures proper training systems are followed and documented
Ensures staff files are up to date

Quality:
Ensures only approved product is in the store
Ensures the use of fresh product in all recipes
Ensure all recipes are followed to spec
Ensure all product are fresh before use
Ensures kitchen is prepped and ready for business
Ensures proper presentation of food
Maintains chit times to acceptable times
Breakfast 10 minutes and under
Lunch 15 minutes and under
Dinner 20 minutes and under
Responsible for keeping fruit display full and fresh

Cleanliness:
Trains staff to maintain kitchen cleanliness and station accountability
Ensures that kitchen walk-throughs are done before and after each shift
Responsible for keeping the kitchen clean, organized, and running smoothly

Kitchen:
Keeping waste down

Cost controls:
Does all ordering of food
Responsible for making sure the store does not run out of anything (ie paper towels, cakes, fruit). All products except alcohol and coffee, including smallwares.
Responsible for keeping chit times low
Makes sure all food leaving kitchen is fresh, made to company specifications, and presented well
Ensures all portioning is complete
Does inventory with manager
Ensures waste is recorded
Responsible for the bottom line
Food cost, Labour cost in

Maintenance:
Preforms monthly maintenance audits
Trains and monitors staff to maintain equipment
Writes monthly maintenance action plan
Follows through with maintenance problems from start to finish

Employee Relations:
Uses consistent practices in managing performance problems with staff
Manages staff in a manner which maximizes retention (reduces turnover)
Manages one on one meetings with staff
Ensures all staff are in proper uniform
A kitchen manager must be a role model for his staff
Clean shaven
Clean and full uniform
Good work habits

Required experience:
Restaurant kitchen manager: 1year or 2-4 years of head Line cook

Full Time Line Cook: Min 1 year

positions offers competitive wages and tip with potential for growth
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