Restaurant Kitchen manager/Cook
The position of Symposium Kitchen Manager requires an individual with the skill set necessary to successfully coordinate the workings of a busy restaurant kitchen. As a Kitchen Manager you are expected to have both culinary and restaurant management experience, as well as the professionalism and drive to insist on presenting quality menu items, to assist whenever necessary with prep work, and to effectively delegate work ensuring a productive kitchen and complete customer satisfaction. You will report to the Restaurant General Manager and work in coordination to hire and train new staff.
KITCHEN MANAGER RESPONSIBILITIES
· Set up of Workstations: all ingredients and cooking equipment
· Preparation of Ingredients: e. chopping and peeling vegetables, cutting meat etc.)
· Cook food using various utensils and appliances
· Check on food during preparation i.e. stirring, turning, flipping
· Ensure accurate presentation by dressing dishes before they are served
· Maintain a sanitized and orderly kitchen environment
· Proper storage of food and other essential items
· Quality check of ingredients
REQUIREMENTS
- Culinary Experience - 1-2 years
- Ability to Work Well in pressure situations and in fast-paced restaurant environment
- Willingness to work a flexible schedule
- Ability to delegate tasks and maintain speed for quick kitchen service
- Possess a valid government issued Food Handler’s Certificate
- Ability to follow all sanitation procedures; Health and Safety Certification an asset
Job Types: Full-time, Part-time
Pay: $20.00-$25.00 per hour
Experience:
- Culinary: 1 year (preferred)
- cooking: 1 year (preferred)
Work Location: In person
