Responsibilities:

Manage inventory, food and culinary labour costs
Manage food inventories
Prepare culinary team schedules to meet the needs of the restaurant and budget guidelines
Oversee the training and development of the kitchen team, ensuring constant improvement in culinary skills
Ensure consistency of quality, portion control and plated presentation
Ensure recipe adherence in kitchen execution of all products served
Oversee adherence to legislative and food handling requirements
Implement and adhere to the Health and Safety policies and procedures outlined in the Health and Safety Program

Job Requirements:

Minimum 1-2 years management experience working in a high-volume casual dining restaurant
Post-secondary education, preferably in hospitality and/or business related field
Strong business acumen, including an understanding of budgets and operating costs
Excellent knowledge of food, food handling and preparation
Demonstrated ability to motivate and direct others.