Reporting to the Store and casse-croûte Manager, the Kitchen Manager ensures the smooth operation of the casse-croûte's culinary operations. This person plays a key role in menu planning, cost management, food quality, and compliance with health and safety standards, while serving as a leader for the kitchen team and working closely with management.
Plan, develop, and update summer and winter menus in collaboration with management;
Develop, standardize, and implement recipes while ensuring portion control and adherence to food costs;
Actively participate in the preparation and cooking of dishes to ensure consistency, quality, and presentation;
Manage food waste and optimize product usage, including repurposing leftovers when necessary;
Manage food inventory, including ordering, receiving, and rotating products;
Prepare cheese platters for the shop, events, and terrace operations;
Maintain a clean, safe work environment that complies with company standards;
Comply with and enforce health and safety, hygiene, sanitation, and food handling standards at all times;
Ensure proper food storage and strict management of expiration dates;
Be responsible for compliance with MAPAQ requirements and inspections;
Supervise, mentor, and motivate the kitchen team to maintain a positive and collaborative work environment;
Ensure effective communication with management and the shop team for daily planning;
Participate in special events and contribute to the development of culinary offerings;
Be responsible for opening and closing the kitchen according to established procedures;
Perform any other related tasks pertaining to kitchen operations.
