Department: | Federation of Students | June, 2010 | |
Grade: |
USG 06 35 hr/wk |
Reports to: | Manager of Food Operations |
This position supervises the kitchen area of the Bombshelter Pub. The Bombshelter contains a 150 person full-service restaurant and a 175 person full-service patio which produces revenue in excess of $400,000 annually. This position reports to the Catering Manager.
The Kitchen Manager is responsible for recruiting, hiring, training and supervising a one-year contract management position.
The Kitchen Manager is responsible, for recruiting, hiring, training, scheduling, evaluating, disciplining and terminating food operations staff in partnership with the Catering Manager for the Bombshelter kitchen. This includes, but is not limited to, training staff regarding sanitation and safety regulations governing food facilities, food preparation, efficient, courteous service, and applicable policies and procedures. All part-time staff are hired on a term-by-term basis. At the end of each term, all part-time staff are to be evaluated consistent with any appropriate Federation of Students and University Policies.
This position will review kitchen job descriptions annually to ensure they reflect accurate job responsibilities.
The budget for this area will be completed by the Kitchen Manager and the Catering Manager.
The position is responsible for implementing and maintaining policies and procedures for all kitchen areas set forth by the incumbent, the Manager of Food Operations and the Federation of Students.
This position is responsible for maintaining reasonable food cost levels, budgeted for and agreed to by the Catering Manager. This will be accomplished through proper monitoring of food levels, minimizing waste, portion control, re-allocation of resources, proper storage and rotation of product, regular cost analysis, and negotiation with suppliers for best pricing.
This position will be responsible for maintaining targeted labour cost percentages. This will be accomplished through efficient scheduling, monitoring staffing levels, and regular labour analysis.
This position is responsible for running an efficient and effective kitchen area. The food prepared should be of high quality, including temperature, timing, appearance and taste. This position should ensure all equipment is functioning properly and if not, take corrective action and notify the Manager of Food Operations.
This position will work with the Bar Ops Managers and Catering Manager to ensure menus at the Bombshelter reflect student demand. This position will work in conjunction with the Marketing and Communications Manager, Catering Manager and Bombshelter Manager to ensure food operations at the Bombshelter is adequately marketed.
The Bombshelter Kitchen Manager is responsible for developing new food items for the Bombshelter on an on-going basis. The menu will be developed in conjunction with the other Food Ops managers and the Bombshelter Manager.
Other duties as assigned by the Catering Manager. This position is contingent upon funding.
Supervision of all food preparation to ensure quality and efficiency.
Maintain desired food levels for all service areas.
Monitor food and labour costs.
Development of new food items on an on-going basis.
Recruiting, hiring, training, scheduling and evaluating employees appropriately.
Ensure operations are adequately marketed
Job Requirements and Special Skills
Minimum 2 years-previous experience within a student run corporation in a similar position.
Excellent leadership and interpersonal skills.
A graduate from a recognized food service education facility, including completion of 6000 hours of an apprenticeship program.
Must have minimum 3 years experience in a supervisory role in an operation with multiple outlets.
Familiarity with safe food handling procedures.
Good knowledge of the Occupational Health and Safety Act.
Qualified candidate must possess excellent oral and written communication skills.
Working knowledge of Microsoft Office and previous experience with POS.
Previous experience with menu development and budgeting.
Possession of chef papers an asset.
Completion of an Interaction Management course, W.H.M.I.S. or equivalent, and Smart Serve Certificate a definite asset.
Some evening, weekend, and holiday work required.