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KITCHEN MANAGER

Responsibilities include, but are not limited to:

  • Oversee the day to day kitchen operations
  • Ensure compliance of all standards and procedures relating to HACCP and provincial workplace safety standards.
  • Prepare rotation menus
  • Leading a workforce of up to 15 teammates, including training and development, succession planning and performance evaluations
  • Co-ordination of labour cost controls, food cost controls and budgets
  • Responsible for purchasing and inventory controls
  • Lead all shifts to meet Brand standards and ensure that the restaurant is a supportive and important service to our guests.
  • Partner with the Executive team to ensure that every guest has an excellent "Total Hotel Guest Experience".

Duties:

  • Oversee all kitchen operations
  • Development of team members into a great team
  • Support and implement standards and controls

Qualifications:

  • Minimum of 3 years of operational kitchen experience
  • Breakfast and evening buffet experience is an asset
  • Strong knowledge of HACCP and food safety standards
  • Driven and focused
  • Inspiration / Motivational

 

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Hospitality Inns & Suites
9820 - 86 Avenue,
Fort Saskatchewan AB
Telephone: 1-780-998-2770
Toll Free: 1-877-998-2770