Kitchen Hand/Cook

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