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

 

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