Kitchen Coordinator Vacancy

Description

The Kitchen Co-Ordinator oversees the overall operations of the Centralized Commercial Kitchen. Responsibilities include the management of staff, food inventory, budgeting, and menu development, ensuring high quality & food safety standards, quantitative checks and balance of items produced.

The Kitchen Coordiantor oversees the overall operations of the Centralized Commercial Kitchen. Responsibilities include hiring, training and development of new and existing staff , scheduling and assigning of tasks, administrative duties, managing food inventory, ordering goods and supplies, budgeting, and menu development, ensuring high quality & food safety standards, quantitative checks and balance of items produced, dispatching of drivers;

Other duties include maintaining vendor relationships, and ensuring that food prepared by the kitchen staff is of excellent quality and in full compliance with food safety requirements.

Job Responsibilities:

• Oversees and manages all food service operations and day-to-day operations of the kitchen.
• Leads & directs staff to ensure production quotas are met
• Provides direction to kitchen staff, ensuring execution of all employee duties.
• Monitors kitchen operations to ensure compliance with health and fire department regulations.
• Ensures compliance with local food handling requirements and standards.
• Assists in the implementation and management of kitchen and food safety policies and procedures throughout scheduled shift.
• Completes the duties of a line cook when needed, and is capable of performing the duties of all kitchen positions.
• Ensures products are stored at the correct temperatures
• Ensures recipes/station helpers are up to date with current menu items, portions, and ingredients.
• Ensures utilization of daily prep sheets and meat/fish yield sheets and that product counts are accurately recorded on a daily basis.
• Participates in monthly inventory process.
• Anticipates, identifies, and corrects any issues with inventory, systems, and staffing.
• Monitors labour costs to attain budgeted goals.
• Conducts, oversees and approves training and development of kitchen staff.
• Participates in the hiring process by conducting interviews and making hiring recommendations.
• Assists in completion of all back-of-house employee 30-day and annual reviews.

 Qualifications/Skills:

• Customer service
• Self-motivated with a high energy level
• People management, fostering teamwork, and giving feedback
• Planning and multi-tasking
• Developing budgets
• Good communication skills
• Inventory management
• Labour scheduling

Education, Experience, and Licensing Requirements:

• Degree in Culinary Science or related certificate or
• 5+ years of hospitality-related experience
• 3+ years of kitchen manager or leadership experience
• Current food handler’s card and other certification as required by local law
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software)
• Credentials in Food Safety, HACCP, health and safety training
• Production & Quality management experience