Kitchen Operations & Production
- Oversee daily kitchen operations, food preparation, cooking, packing, and order execution.
- Manage production schedules for corporate catering, events, wholesale orders, and special functions.
- Ensure all menu items are prepared according to company recipes, portion standards, and presentation guidelines.
- Coordinate with chefs, cooks, prep staff, packing staff, and delivery teams to ensure smooth workflow.
- Review daily catering orders and ensure food is ready on time for dispatch.
- Monitor food quality, taste, freshness, temperature, and presentation before orders leave the kitchen.
- Troubleshoot production issues and adjust staffing, prep, or workflow as needed.
Staff Supervision & Training
- Supervise kitchen staff including cooks, prep cooks, dishwashers, packers, and temporary or agency staff.
- Assign daily duties and production tasks to kitchen team members.
- Train new employees on kitchen procedures, recipes, food safety, sanitation, equipment use, and company standards.
- Monitor staff performance, attendance, productivity
- Support scheduling needs and communicate staffing requirements
- Promote teamwork, accountability, cleanliness, and a positive work environment.
Food Safety & Sanitation
- Ensure compliance with all food safety, health department, and company sanitation standards.
- Monitor proper food handling, storage, labeling, cooling, reheating, and temperature control procedures.
- Maintain accurate temperature logs, cleaning schedules, production records, and food safety documentation.
- Ensure all workstations, equipment, fridges, freezers, storage areas, and dishwashing areas are clean and organized.
- Conduct regular kitchen inspections and correct any food safety or cleanliness issues immediately.
- Ensure staff follow proper personal hygiene, uniform, glove, and handwashing procedures.
Inventory, Ordering & Cost Control
- Monitor food inventory, dry goods, packaging, cleaning supplies, and kitchen equipment needs.
- Ordering food products, supplies, disposables, and operational materials.
- Check deliveries for accuracy, quality, quantity, and proper storage.
- Reduce food waste through proper forecasting, portion control, rotation, and inventory management.
- Follow FIFO procedures and ensure products are labeled, dated, and stored correctly.
- Assist with food cost control, yield tracking, and portion standardization.
Catering Order Execution
- Review catering order sheets, event details, menus, guest counts, dietary requirements, and special instructions.
- Ensure all hot food, cold food, salads, sauces, condiments, beverages, and packaging are prepared correctly.
- Coordinate packing and labeling of catering orders for accurate delivery.
- Verify order completeness before dispatch, including serving utensils, chafing dishes, labels, dietary tags, and special requests.
- Communicate with event coordinators, sales team, dispatch, and management regarding order changes or concerns.
- Support large events, corporate lunches, BBQs, buffets, grab-and-go programs, and custom catering menus.
Equipment & Facility Management
- Ensure kitchen equipment is used safely and maintained properly.
- Report equipment issues, repairs, maintenance needs, and facility concerns.
- Monitor refrigeration, freezer, oven, hot holding, and cooking equipment performance.
- Ensure garbage, recycling, grease disposal, storage areas, and receiving areas are properly maintained.
- Support opening and closing procedures for the kitchen.
Communication & Administration
- Communicate daily production status, staffing concerns, inventory shortages, and operational issues to management.
- Maintain organized records for production, inventory, cleaning, food safety, and order execution.
- Participate in menu planning, recipe testing, production planning, and process improvements.
Qualifications & Requirements
- Previous experience as a Kitchen Manager, Sous Chef, Chef de Cuisine, Production Chef, or similar role.
- Strong knowledge of food safety, sanitation, temperature control, and kitchen operations.
- Ability to manage multiple catering orders and deadlines in a fast-paced environment.
- Strong leadership, communication, organization, and problem-solving skills.
- Ability to train, supervise, and motivate kitchen staff.
- Knowledge of inventory control, ordering, portion control, and food cost management.
- Comfortable working early mornings, weekends, holidays, and extended hours as required.
- Food Handler Certification required or must be obtained.
- G Drivers Licence is a must.
- Ability to lift, stand, bend, and work in a commercial kitchen environment for extended periods.
Pay: $28.00-$30.00 per hour
Benefits:
Work Location: In person
