Job Summary:

Running of the kitchen on a day to day basis

Lead, inspire and motivate the team to achieve agreed goals and objectives

Ensure consistency of the product throughout the kitchen

Supervise service ensuring presentation of food is compliant with restaurant standards

Carry out the smooth and efficient running of the service as appropriate

Support the management team to ensure targets are met with labor and food costs

Support and manage the ordering and stock control

Adherence and supervision of the cleaning schedule

Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc

Work as part of the wider restaurant team

Skills on Resume:

• Kitchen Management (Hard Skills)
• Team Leadership (Soft Skills)
• Quality Control (Hard Skills)
• Service Supervision (Hard Skills)
• Cost Management (Hard Skills)
• Inventory Oversight (Hard Skills)
• Sanitation Supervision (Hard Skills)
• Operational Coordination (Hard Skills)

Job Summary:

• Comply with legal requirements under the H&S act
• Escalate maintenance issues to the relevant parties
• Maintain and proactively manage resourcing requirements
• Ensure that the selection process for applicants is compliant with company procedures
• Manage the onboarding, training and integration of new starters
• Determine sourcing options and supply alternatives.
• Review and approve vendor performance standards and measurements
• Utilize relationships made by being in contact with vendors daily
• Visiting markets and mongers on a regular basis to understand the product, seasonality, sustainability and availability

Skills on Resume:

• Regulatory Compliance (Hard Skills)
• Issue Escalation (Soft Skills)
• Resource Management (Hard Skills)
• Recruitment Compliance (Hard Skills)
• Training Management (Soft Skills)
• Sourcing Strategy (Hard Skills)
• Vendor Assessment (Hard Skills)
• Market Analysis (Hard Skills)

Job Summary:

• Ensure that all product is being prepared consistently to Gusto standard
• Ensure recipes are used at time of preparation
• Manage POS and system updates with GMOversee BOH Equipment Maintenance
• Following and enforcing all restaurant policies and procedures
• Present on line during service as Expo or Float
• Controlling Profit and Loss Reviewing and evaluating supplier pricing every 6 to 12 months alongside Catering Business Manager
• Oversee BOH scheduling, avoiding overtimeMaintain optimal Food Cost
• Ensure par ordering levels are maintained and all incoming stock is checked
• Oversee Inventory Reports and address any varianceMeets established targets on COGS
• Hiring and Retaining Awesome Team Members Hiring and Training top talent for all BOH positions

Skills on Resume:

• Quality Assurance (Hard Skills)
• Recipe Management (Hard Skills)
• POS System Management (Hard Skills)
• Policy Enforcement (Soft Skills)
• Service Leadership (Soft Skills)
• Cost Control (Hard Skills)
• Inventory Management (Hard Skills)
• Team Development (Soft Skills)

Job Summary:

• Follow onboarding procedures, setting up new team members for success
• Ongoing Training & Development of employees
• Foster an environment for happy people making people happy
• Develop Sous Chefs to become future leaders
• Evaluates and Collaborates on Menu development 
• Work alongside Executive Chef for seasonal menu changes
• Revise menu, as approved by Executive Chef
• Coordinate with GM any new menu item roll-outs
• Operate Off-Site Catering Events Orchestrate all events in collaboration with the Catering Business Manager
• Lead the day of setup and breakdown of events 

Skills on Resume:

• Onboarding Procedures (Hard Skills)
• Employee Development (Soft Skills)
• Team Environment (Soft Skills)
• Leadership Development (Soft Skills)
• Menu Collaboration (Hard Skills)
• Seasonal Menu Management (Hard Skills)
• Event Coordination (Hard Skills)
• Event Leadership (Soft Skills)

Job Summary:

• Reviewing and making changes to enhance the menu selection in line with the popularity of the items, simultaneously ensuring the profitability of the menu.
• Active involvement in the ideation and drafting of concepts and menus, which are specific to events and functions.
• Supervise the kitchen in the preparation and presentation of all food items in accordance with the Club’s standards and menu guidelines.
• Effective supervision of the kitchen to ensure cleanliness and hygiene at the highest standard and with utmost safety considerations in food handling practices in accordance with the Club’s standards and with optimal resource utilization within effective manning levels.
• Liaise with the storekeeper to control food purchasing levels.
• Managing the drafting of staff rosters to ensure optimal and effective coverage of all areas and within the Club’s stipulated budget for annual manning and payroll activities.
• Rigorous monitoring and controlling of all aspects with a bearing (both direct and indirect) on the Club’s food costs and under the guidance of the Head of F&B and with the assistance of the stores’ department.
• Emphasizing people and skill development through coordinated planning, execution and supervision of training for the kitchen staff to facilitate skill enhancement in food preparation and management of the kitchen.
• Timely and accurate documentation of all training imparted to staff.
• Ensuring timely review of staff performance and conducting appraisals in adherence to the time frames mandated by the HR Department.

Skills on Resume:

• Menu Optimization (Hard Skills)
• Event Menu Design (Hard Skills)
• Kitchen Supervision (Hard Skills)
• Hygiene Management (Hard Skills)
• Inventory Control (Hard Skills)
• Roster Management (Hard Skills)
• Cost Monitoring (Hard Skills)
• Staff Development (Soft Skills)

Job Summary:

• Supervise the daily operation of the kitchen, including food production, quality control, and presentation
• Ensure the highest standards of productivity, consistency, and quality assurance for all aspects
• Maintain, improve and ensure food quality and consistency excellence to comply with proper food hygiene and safety requirements to meet or exceed customers expectations
• Motivate the team to continue to excel
• Lead by example demostrating attributes aligning with Company's core values
• To be physically involved in all aspects of daily operations and provide guidance 
• Be approachable and committed to team members' professional & personal development
• Achieve the highest standard through strict adherence to the hygiene and sanitation policies
• Lead the production team during events to meet that standards expected
• Maintain Safe Workplace Participate in Health & Safety Meetings

Skills on Resume:

• Kitchen Supervision (Hard Skills)
• Quality Assurance (Hard Skills)
• Food Safety Compliance (Hard Skills)
• Team Motivation (Soft Skills)
• Leadership Excellence (Soft Skills)
• Operational Guidance (Hard Skills)
• Staff Development (Soft Skills)
• Event Management (Hard Skills)

Job Summary:

• Manages all operations within the kitchen, including but not limited to presentation & quality standards, food ordering, storage organization, inventory management, maintaining safety standards, and managing a diverse team.
• Hire, train, and supervise all BOH employees
• Oversee production and creation of menu items with the corporate chef
• Conducts scheduled and routine physical inventories for food and supplies
• Utilizes order guide to purchasing food and supplies with vendors
• Receives records and properly stores food and supplies for the kitchen and offsite events
• Ensures top quality of all products through proper product rotation, ordering and waste management
• Maintain and oversee the setup and efficiency of all kitchen equipment
• Enforce and maintain cleanliness and uphold sanitation and health department standards
• Analyze and maintain the highest food quality and ensure consistency and safe handling at varying temperatures

Skills on Resume:

• Kitchen Operations (Hard Skills)
• Team Management (Soft Skills)
• Menu Oversight (Hard Skills)
• Inventory Control (Hard Skills)
• Procurement Management (Hard Skills)
• Quality Assurance (Hard Skills)
• Equipment Management (Hard Skills)
• Sanitation Enforcement (Hard Skills)

Job Summary:

• Improve menu quality and consistency by analyzing food production records and menu expenses
• Manage labor and food cost according to budget
• Keep up to date with industry trends while working with the corporate chef to ensure the restaurant menu is current
• Utilizing existing company management tools to oversee the overall management of orders, inventory, production, shift/time management, waste, maintenance
• Ensures Safe Food Handling in being enforced
• Manages compliance with harassment and workplace violence policy
• Ability to demonstrate a thorough knowledge of the labour agreement and ensuring adherence to the same in the context of staff and roster management.
• Ensure all equipment are properly maintained and stored, report and keep record of any breakages.
• Undertaking periodic reviews of all hazardous situations to mitigate the probability of any future occurrence.

Skills on Resume:

• Menu Improvement (Hard Skills)
• Cost Management (Hard Skills)
• Trend Analysis (Hard Skills)
• Operations Management (Hard Skills)
• Food Safety Compliance (Hard Skills)
• Policy Compliance (Hard Skills)
• Labor Relations (Hard Skills)
• Equipment Maintenance (Hard Skills)