Job Overview
Kitchen/Cook primarily oversees back of house operations ensuring the guest experience from beginning to end is exceptional and memorable. The Kitchen/Cook provides leadership training and hands-on management of the kitchen staff. This individual possesses a passion for food, the ability to lead, mentor and train all Supervisors, Cooks and BOH staff with a strong work ethic for the highest standard of culinary excellence. The Kitchen/Cook is responsible for executing the menus from supplier to guest as well as seasonal or featured menu changes.
Job Responsibilities
- Assists in the day-to-day leadership and management of the restaurant as directed by the General Manager (GM)
- Accountable for key financials and KPI’s in partnership with the management team
- Control labour and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control
- Develops the ability to observe, assess, and score the restaurant based on the pre-set brand standards audit while effectively managing kitchen operations
- Supports the GM in all aspects of operating a “Kinka Excellence Restaurant” to the Brand standards, creating a perfect guest experience every time
- Exhibits culinary talents by performing day-to-day tasks, producing key menu items, while leading the staff and managing all food related functions Evaluate quality of food product, prep items and final menu items being served to guests
- Identify root causes to restaurant opportunities and develop action plans with GM. Resolve in a timely manner
- Conduct line checks, food and recipe reviews; Ensures that clear feedback is provided to the entire team
- Be hands on in executing various front line role responsibilities in the effort of a smooth guest experience when necessary
- Recruit, train, coach and develop staff to deliver a positive and performance-motivated employee culture
- Coach supervisors & employees in the moment to educate and inspire a change in behaviour
- Develop BOH standard operating procedures as required for a successful operation
- Actively monitor kitchen operations and cleanliness
- Follow and monitor proper ordering, inventory and receiving procedures
- Ensure proper all health, food safety and hygiene standards and policies are followed by team members
- Other duties as assigned
Qualifications
[Experience]
- Minimum 2 years of culinary leadership experience as a Culinary Cook or a Kitchen Manager
- Experience in a high-volume restaurant setting
- Japanese culinary experience is an asset
- Post-Secondary Education or equivalent proven and related work experience
- Knowledge of current restaurant industry and food trends
- Food Safety is required
- Responsible Alcohol Service certifications is an asset
[Skills & Qualifications]
- Strong communication skills in English; Japanese is considered an asset
- Strong leadership skills with an entrepreneurial spirit
- Driver of sales, profitability and operational efficiency
- Proven history of hiring, coaching and training
- Proven history of successfully motivating and managing people
- Positive attitude and a consistent display of professionalism
- Effective conflict management skills
- High level of attention to detail
Hours of Work
- Full-time position- must be available to work a minimum of 30 hours
- Ability to work flexible shifts- mornings, days, evenings, weekends, holidays
Job Type: Full-time
Pay: $20.00-$22.00 per hour
Additional pay:
- Tips
Schedule:
- Monday to Friday
- Weekends as needed
Language:
- English (preferred)
Work Location: In person