Culinary Kitchen Manager - Experienced Supervisor, Manager, $21.00/hr.+

Employee Promise We want our employees to flourish, that is why we promise to create an environment that promotes community, advancement and impact. We back up our promise with a benefits package that supports health, wealth, and well-being. Responsibilities This person will ensure proper processes, food safety, cleanliness, organization and other kitchen efficiencies are properly maintained across all day parts through proper leadership, delegation, communication and coaching. High level of collaboration and communication with Kitchen Operations Director and other leaders and team members to ensure proper accountability and recognition is aligned. Serves on the Restaurant Leadership Team & reports directly to Kitchen Operations Director Opening or closing occurs timely, efficiently and consistently LEAN Chicken is properly pulled and rotated between the freezer and thawing cabinets Walk –in cooler is clean of clutter, checked for expiration dates checked daily, and stock is never on the floor Ensures that Jolt labels are being utilized and chicken products are properly stored using the FIFO system Learn and follow health code guidelines to assure no cross contamination occurs between products Follows all CFA standards Ensures all SDC are completed 100%of the time (3x/day) Ensure that the freezer is clean, organized, and properly rotated Periodically will restructure the space used in the freezer for optimal storage and access efficiency Takes ownership in the following areas Truck order and evening counts Keeping chemicals properly stored and organized Ensure that proper color-coded mops, brooms, mop buckets, and squeegees, are hung properly and utilized properly Ensures physical safety is a top priority - use of timers, all surfaces free of debris, no standing water on floors, isles are clutter free and sharp objects stored properly Ensure floors are swept, mopped and clutter free throughout the shift Stock is properly off the floor and below the 6 inch ceiling line as per fire code Ensure mop sink is free of debris after use Ensure that the cage is clean of all debris during and at the end of every shift, and clutter free Create and organize a team to keep the rear cage areas outside of the store are cleaned weekly Work with Training and Director team to make sure all staff are trained on back of house rules, policies, procedures and CFA standards Coordinate and work with kitchen leaders in proper training at all levels Coordinate regular deep cleaning and PM work on equipment with Kitchen Operations Director Create a structure to intentionally motivate coworkers Ensure proper recording of food waste and track trends to inform of appropriate action. Knowledgeable and can submit QIC for food credits Can work approximately 35-40 hours per week Ability to identify gaps in processes and develop solutions for improvement Able to close 2 nights/week and have flexible schedule Build and develop next level leaders Ability to delegate tasks effectively Understand the federal and local health code regulations. Obtain SERVESAFE Food Certification Protect the customer experience by ensuring packaging, food presentation and quality is top level Skills Creating a Winning Game plan daily Ability to work and communicate cross functionally with other leaders Player/Coach Team Huddles – alignment and communicating Goal(s) Achieving focused execution on all Primary CEM Goals Checklists completed for Each Position Calm Under Pressure Able to Delegate Organized and able to balance administrative responsibilities with on the job responsibilities Stewardship and intentionality Follow and develop systems and processes for improvement Keeping Unit (inside & out) Clean & Safe Executes cleaning, and day-part Lists Effectively Culinary, line cooking, manager Benefits Free Food, Flexible Schedule, Great Benefits, Scholarship Opportunities and more. #J-18808-Ljbffr Ontario Trillium Foundation