Are you looking to work in a company that strives to democratize healthy eating for its employees and customers alike? Do you find the idea of working for an employer that cares about the impact of its environmental footprint appealing? Would you like to join a rapidly-expanding team, where energy, curiosity and talent abound, and where everyone's voice is equally important? Do you enjoy collaborating in a professional environment led by values of openness, strong work ethics, integrity and quest for excellence?
Our clients concept grew out of the vision of people passionate about food. Our aim is to slow down and offer a healthy solution for customers concerned with their well-being and the environment around them. Customers who know how to indulge, who eat with pleasure and a conscience.
If their culture and concept spark your interest, then you were made for them!
We are currently looking for a Kitchen Manager in Toronto, with exceptional leadership and talent, to join our young, dynamic and inspired team.
Your role: The Kitchen Manager » Executive Kitchen Manager (Toronto) will provide a hands-on presence for site openings. A true food production manager, he/she will be responsible for overseeing the planning, direction and control of all kitchen activities in our restaurants – plan & carry out the site opening schedule, etc.; organize the physical space in our kitchens, manage schedules and employees, etc.; lead our services, take part in the employee recruiting & training process according to brand standards, etc.; delegate, receiving all required information from the Montreal Manager in order to promote autonomy and accountability throughout the project; and control & ensure the implementation of company culture, standards and policies, as well as recipes, costs and inventories. He/she will oversee all aspects of new restaurant openings in Toronto. He will become the ultimate bearer of the brand, its philosophy and culture and will embody its principles with all teams under his supervision. Key responsibilities associated with this position include: performance management, service quality & cost control, and employee training & retention.
Based on his overall performance in this role, the kitchen manager may be promoted to the position of Executive Kitchen Manager for the Toronto area, according to development schedule.
Mandatory experience: 5 years in kitchen service, 5 years in kitchen management
Work location: Toronto
Languages: English is mandatory. French is an asset.
Requirements and Competencies:
In the Field:
- Being reachable and available 24/7;
- Proven leadership skills;
- Ability to play a teaching role for his teams;
- Ability to manage over 400 seats;
- Good stress management skills;
- Ability to ensure cleanliness of his station, work areas and his own person;
- Showing dedication towards his work and the company;
- Ability to handle long work hours;
- OMAFRA Manager certification;
- Workplace first aid attendant certification;
- Ability to carry out the kitchen opening schedule;
- Embodying the values: ecology, health, organic, locally grown, plant-based foods;
- Ensuring that all information is properly shared and advising of any operational changes in the restaurants;
- Must be able to carry out assessments of kitchen staff (managers) every month and ensuring that information is correctly forwarded to his immediate supervisors.
- Quick decision-making skills;
- Ability to work quickly and efficiently;
- Knowing how to organize and plan one’s daily tasks;
- Demonstrating good management skills;
- Executing one’s work with seriousness and professionalism;
- Proficiency in computer tools & software (Microsoft Word, Excel, Maitre D);
- Ability to produce food costs that meet standards;
- Ability to follow the company’s salary scale;
- Ability to meet labour costs objectives while complying with labour ratios as determined by the company;
- Having an existing network of contacts and knowledge from the food industry, local foods and restaurant business in your city or region;
- Being reachable and available 24/7
- Having basic knowledge regarding labour standards in place for the region (hiring, dismissal & time off practices);
- Ability to produce work schedule reports and submit them to Accounting for payroll purposes;
- Proficiency in managing performance assessment sheets;
- Ability to manage the planning and execution of new restaurant openings with the support of your supervisors.
1- At the Time of the Restaurant Opening (Reporting to the Opening Chef)
- Learn to carry out the kitchen opening schedule;
- Learn to lead (taking part in the recruiting and training of new team members according to standards, etc.);
- Learn to delegate (receiving all required information from the Montreal Manager in order to promote his autonomy and accountability throughout the project);
- Learn to control (ensuring implementation of culture, standards and policies);
- Learn management and administration methods used throughout restaurants.
- After the Restaurant Opening
2.1 Applying Food Health & Safety and Occupational Health & Safety Standards
The Kitchen Manager is responsible for controlling and implementing OMAFRA food health and safety standards. In addition, he must supervise the application of these standards by employees under his responsibility.
Specifically, he must be able to:
- Know and enforce the application of food health and safety standards;
- Know and enforce the application of occupational health and safety standards;
- Carry out daily inspections of work areas and all foodservice premises;
- Ensure that new employees receive proper food safety training;
- Cooperate with OMAFRA representatives during their inspection and immediately advise the Executive Chef – Operations, or Operations Manager if applicable;
- Plan and review daily, weekly and monthly cleaning procedures;
- Plan for the storage and pickup of garbage, recycling, compost and waste oils.
2.2 Supervising Kitchen Activities
The Executive Kitchen Manager is responsible for supervising all kitchen operations across restaurants in his assigned region: organize and lead food production, food and appliance handling procedures, compliance with food quality and freshness standards, etc.;
Specifically, he must be able to:
- Supervise operations carried out by kitchen managers;
- Ensure compliance with recipe execution standards for all restaurants in his assigned region;
- Review the quality and freshness of food served in the restaurants;
- Ensure the quality and consistency of outgoing plates in the restaurants;
- Check with his kitchen managers whether sound food conservation practices are followed;
- Check with his kitchen managers that food defrosting practices are carried out within the accepted standards;
- Be able to replace the kitchen manager when necessary.
The Executive Kitchen Manager is responsible for double-checking the proper management of orders made by his Kitchen Managers. In addition, he must be able to place orders for food items, packaging materials, equipment and cleaning/maintenance products.
Specifically, he must be able to:
- Place orders with-authorized suppliers;
- Follow the listing of -authorized products and substitutions;
- Follow the list of seasonal food items for soups of the day;
- Manage the equipment purchasing process for every restaurant in his assigned region;
- Request quotes and proposals to companies as referred in case of necessary restaurant repairs or construction.
2.4 Managing Food Reception & Storage
-The Executive Kitchen Manager must be able to:
- Check for product quality upon receiving in restaurants;
- Ensure that food items and quantities match the items ordered;
- Ensure proper food storage upon reception;
- Ensure that food storage areas are kept clean and in order.
2.5 Managing Inventory
The Kitchen Manager must be able to enter the inventory in an Excel spreadsheet and forward inventory counts to Accounting.
He must be able to create or edit an inventory sheet from a product sheet, by using Excel.
2.6 Managing Human Resources in Restaurants
-The Kitchen Manager must be able to:
- Carry out the hiring of new employees;
- Ensure the proper training of new employees;
- Comply with the salary scale;
- Develop work schedules according to labour ratios, keeping stable schedules whenever possible;
- Carry out the distribution of work tasks between employees;
- Assess employee performance;
- Promote the development of a workplace that encourages employee retention;
- Manage conflicts within work teams;
- Apply sanctions against employees contravening to policies (verbal warning, written warning, suspension and dismissal);
- Plan employee meetings to discuss various work-related subjects such as:
- Performance and compliance with policies;
- Food health and safety;
- Customer service.
- Follow-up on Group memos in order to ensure that all information is shared with employees.
In return, you will receive…
- Eligibility to our group insurance after 6 months of full-time work;
- 35% rebate on all meals in all restaurants; 50% off at the restaurant while you are working;
- Great work atmosphere and friendly colleagues;
- Meaningful and motivating work;
Many advancement possibilities.