Our Team at Drifter Brew Co. is looking for a Kitchen Supervisor! Must be able to flawlessly execute Lunch Service and/or Dinner Service and be able to be the Manager when the Manager isn't working. Must be able to work with the Manager and GM to plan, cost, and deliver a wonderful dinning experience.
Mission Statement: Our mission is to brew outstanding beers and provide a genuine culinary experience that reflects our community’s appetite for a simple, authentic, feel-good occasion. Striving to foster unforgettable gatherings for friends, families, and neighbours to revel in the perfect blend of craft beer, BBQ, and authentic Italian pizza.
Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.
- Promote, work, and act in a manner consistent with the mission of Drifter Brew Co.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Check and maintain proper food holding (I.e. food label and rotation [FIFO]) and refrigeration temperature control points.
- Estimate amounts and costs of required supplies, such as food and ingredients (establish par levels).
- Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, specials, and waste control procedures. (I.e. inventory rotation and depletion).
- Instruct cooks or other workers to menu updates and new item specifications including specials and what to push for FOH.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Daily spot-check of inventory levels (prevent stock outs & optimize ordering).
- Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
- Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Check the quantity and quality of received products.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Make decisions on evaluating and disciplining kitchen personnel as appropriate and in line with the Manager’s kitchen goals.
- Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
- Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, and handling hazardous materials.
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.
- Demonstrate new cooking techniques or equipment to staff
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
- Meet with guests to discuss menus for special occasions, such as weddings, parties, or any off-site or catering related event.
- Prepare all required paperwork, including forms, reports and menus in an organized and timely manner.
- Attend all scheduled employee meetings and offer suggestions for improvement.
- Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
- Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
- Be professional in all interactions with staff and guests. Dress the part.
- Lead by example.
- Strive for simplicity
- Focus on Positivity
- Value Authenticity
- Be Present
- Value Teamwork
- Be respectful
- Hustle
- Be Engaged and Collaborate
- Managing hourly labour to save labour costs, including working holidays, without compromising service and duties.
Please apply via the Indeed post or stop in with your resume during non-peak hours and ask to speak with the Manager.
Job Types: Full-time, Permanent
Pay: $18.00-$21.00 per hour
Benefits:
- Discounted or free food
- On-site parking
Work Location: In person
