Full-Time | On-Site | Reports to General Manager
ABOUT THE ROLE
At C’est Tout, we believe consistency, preparation, and strong systems are the foundation of a great guest experience.
As our Kitchen Lead/Supervisor, you’ll be a hands-on member of the kitchen team, working primarily as a line cook while taking additional responsibility for the daily readiness, organization, and execution of the kitchen.
You’ll help ensure the team is prepared for service, established recipes and processes are followed, food safety and sanitation standards are maintained, and catering orders are completed accurately and on time. During service, you’ll work directly on the line while helping the kitchen stay organized, communicate effectively, and maintain our standards for quality and consistency.
This is not a desk-based management role. It is a working leadership position for someone who is comfortable taking initiative, setting the pace, and addressing issues as they arise.
WHAT YOU’LL DO
Service and Kitchen Readiness
- Work as a line cook during regular service, preparing and plating food according to established recipes, portions, and presentation standards.
- Ensure the kitchen is fully prepared and ready before service begins.
- Review prep lists, par levels, catering orders, reservations, specials, and anticipated service needs.
- Confirm that stations are stocked, organized, clean, and ready for service.
- Identify gaps in preparation and help prioritize or complete outstanding work.
- Monitor the pace and organization of the kitchen during service.
- Communicate clearly with front-of-house staff regarding timing, sold-out items, delays, specials, and other service updates.
- Help maintain an accurate and current 86 list.
Catering and Special Orders
- Review upcoming catering orders and confirm that all required preparation, ingredients, packaging, and staffing needs have been identified.
- Coordinate and participate in the preparation, execution, packaging, and final checking of catering orders.
- Ensure catering orders are completed accurately, presented properly, and ready by the required pickup or delivery time.
- Communicate concerns, shortages, timing issues, or changes to the General Manager as early as possible.
- Support the execution of special events and occasional off-site catering as required.
Standards and Processes
- Follow and reinforce established recipes, portions, plating standards, prep procedures, checklists, and kitchen systems.
- Ensure food is prepared consistently and meets C’est Tout’s standards before it leaves the kitchen.
- Monitor adherence to prep lists, par levels, labelling, rotation, storage, waste tracking, and cleaning procedures.
- Address missed tasks or standards in the moment and escalate recurring concerns to the General Manager.
- Identify operational issues or inefficient processes and bring forward practical recommendations.
- Ensure equipment, storage areas, coolers, freezers, and workstations are kept clean and organized.
Food Safety and Health and Safety
- Ensure food safety, sanitation, and workplace health and safety procedures are followed at all times.
- Monitor proper food handling, cooling, reheating, storage, labelling, dating, and allergen procedures.
- Ensure cleaning schedules and kitchen checklists are completed accurately.
- Help keep the kitchen clean, safe, organized, and inspection-ready.
- Identify and immediately address unsafe conditions, food safety concerns, equipment issues, or maintenance needs.
- Report significant concerns to the General Manager.
Team Leadership
- Set a strong example through reliability, urgency, communication, organization, and attention to detail.
- Help assign and prioritize work during preparation and service.
- Provide clear direction and respectful, real-time feedback to kitchen team members.
- Support the training and onboarding of new kitchen staff.
- Reinforce recipes, procedures, quality standards, and food safety expectations.
- Encourage a professional kitchen culture based on teamwork, accountability, respect, and high standards.
- Address immediate performance concerns and escalate ongoing or serious issues to the General Manager.
- Help ensure side work and closing responsibilities are completed before team members finish their shifts.
Communication and Accountability
- Maintain clear communication with the General Manager, Owner, kitchen team, bakery team, and front of house.
- Report shortages, preparation concerns, service issues, waste, quality problems, staffing concerns, and equipment failures promptly.
- Participate in kitchen meetings and pre-shift conversations as required.
- Share relevant information with the next shift to support continuity and readiness.
- Take ownership of identifying what needs to be done rather than waiting to be directed.
WHAT WE’RE LOOKING FOR
- Professional kitchen or line-cook experience.
- Previous leadership, supervisory, or shift-lead experience is an asset.
- Strong understanding of food safety, sanitation, and safe food-handling practices.
- Ability to organize and prioritize multiple tasks in a fast-paced kitchen.
- Strong communication skills and the confidence to provide direction when needed.
- Reliable, proactive, and able to work independently.
- Consistent attention to recipes, quality, presentation, and detail.
- A positive attitude and a willingness to contribute wherever needed.
- Open to feedback, coachable, and committed to continued learning.
- Able to remain calm, practical, and solutions-focused during busy service periods.
- Comfortable holding others accountable while maintaining a respectful and professional approach.
- Availability to work full-time hours, including Saturdays and occasional events.
SUCCESS IN THIS ROLE LOOKS LIKE
- The kitchen is prepared and ready before service.
- Prep priorities and shortages are identified early rather than during service.
- Food is prepared and plated consistently.
- Catering orders are accurate, complete, and ready on time.
- Food safety, cleaning, and kitchen systems are followed every day.
- Communication between the kitchen and front of house is clear and timely.
- Team members understand their priorities and complete their responsibilities.
- Problems are addressed proactively and escalated when necessary.
- The Kitchen Lead/Supervisor contributes directly to service while helping the entire kitchen operate more smoothly.
Pay: $20.00-$23.00 per hour
Benefits:
- Casual dress
- Discounted or free food
- Extended health care
- Store discount
Work Location: In person
