Job Title

## Job Summary **How you will make an impact:** You will be responsible for the supervision and training of kitchen staff, in addition to the production, quality assurance, and profitability of all menu items. **As a Cook Supervisor, you will:** - Assist with menu planning and maintaining a high level of quality and profitability in all Food & Beverage offerings - Recommend and implement preparation to reduce costs and supervise all kitchen personnel to ensure correct methodologies are followed - Maintain a clean and safe work area adhering to food safety and health standards - Prioritize and delegate tasks in kitchen layout and prep - Ensure all products and ingredients required are delivered in a timely manner for prompt delivery to kitchens and clientele - Ensure food ingredients are stored in their designated area and rotated in the proper manner - Provide input into catering menus and develop new menu items - Work efficiently and effectively to gather, wash, cut, season, cook and store quality ingredients. - Assist Food Service Director in maintaining accurate daily production records and completing all required documentation, reports, and logs as assigned - Train employees: plan, assign and direct work; appraise performance; rewards and discipline associates; address complaints and resolve problems - Advise management of purchasing requirements with a focus on minimizing waste and avoiding product shortages **About you:** - 3 years cooking experience in a past faced institutional kitchen environment - You must have a valid Food Handler Certificate or provincial equivalent - Excellent customer and client relationship skills - Excellent communication skills (written and verbal)