Culinary Lead, Kitchen Supervisor

Job Summary

Assists the Chef and General Manager with exceptional food quality within the food service department while maintaining the highest standards and levels of customer service and food safety.

Essential Duties and Responsibilities:

• Culinary Lead to work hands on alongside existing culinary team members to create and deliver exceptional food for concessions + premium service outlets.
• Production of menu items on prep days and service days, oversee kitchen associates, practice food safety.
• Work with Chef and General Manager to manage food cost and labour cost through tracking weekly inventories, sales revenue, and labour planning tools.
• Communicate positively and enthusiastically to the event patrons and address their issues promptly.
• Train, develop and hold accountable cooks, concession cooks, and culinary team members to a high standard.
• Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
• Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office.
• Ensure Hazard Analysis and Critical Control Point (HACCP) standards are followed in the food preparation process.

Qualifications:

Think you have what it takes to be our Culinary Lead / Kitchen Supervisor? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.

• At least three years of strong operation food industry management experience.
• FoodSafe Level 1 Certification.
• Comprehensive health and safety knowledge and training.
• Knowledge of quick serve and catering operations.
• Strong supervisory skills and the capability to motivate and lead staff.
• Red Seal Certification an asset.
• Excellent customer service skills.
• Excellent communication skills (written and verbal).
• Knowledge of Microsoft Office.