The Franworks Group – NOW HIRING Two Kitchen Managers for Original Joe’s Cold Lake!

City: Cold Lake, Alberta

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Description

Company Name OJ’s Cold Lake Inc. o/a Original Joe’s Cold Lake
Job Type Full-time
Salary $17.00 - $18.50/hour
Position Kitchen Manager
Experience Required 1 – 2 Years Culinary experience with a minimum of One (1) year in Kitchen Management (Preferred), or a combination of relevant education and experience are required.
Education Required Completion of secondary school is required.
Indigenous Persons Yes
Vulnerable Youth Yes
Newcomers Yes
Persons With Disabilities Yes

We are looking for FUN, ENERGETIC and EXPERIENCED individuals in search of a challenging and rewarding career in the Food Services and Hospitality Industry in an exciting and family-oriented work environment that offers competitive wages and room for professional growth.

Here at Franworks we are passionate about providing our guests with amazing food with a superior dining experience each time they visit one of our establishments.

Company Operating Name: OJ’s Cold Lake Inc. o/a Original Joe’s Cold Lake
Start Date: As Soon as Possible
Business Address – Location of Work: 5302 50th Avenue, Cold Lake, Alberta, T9M 1P2
Position Title: Kitchen Manager
Available Positions: Two

Terms of Employment:
• Permanent position – Full-time,
• Morning, day, evening, nights, and weekends – Shift Work,
• Wage: $17.00 - $18.50/hour for 35 - 40 hours per week.

Responsibilities / Main Duties:
• Champion all brand standards, policies, procedures, and best practices in kitchen operations
• Recruit and retain "A" players for all kitchen positions in the restaurant with the assistance of the management team
• Create and/or maintain a positive culture of learning, recognition, doing things right and guest satisfaction
• Conduct and/or monitor thorough opening, changeover, revenue and closing walkthroughs during shifts readiness, adherence to spec, operational standards, food safety and the security of food inventory
• Instill safety, cleanliness, hygiene, and sanitation awareness best practices in the kitchen
• Ensure the training, certification and adherence to all food safety standards and regulations for all kitchen team members
• Conducts kitchen orientations and committed to the training paths for team development in all kitchen positions
• Provide guidance, coaching, and training to the kitchen team resulting in team depth and the development of candidates for future AKM and KM positions
• Assume responsibility for staffing, scheduling, labour and all Human Resources management including the evaluations and wage recommendations for the kitchen team
• Participate in weekly manager meetings providing feedback on team members for performance reviews, coaching, training, disciplinary actions, terminations and all the appropriate accompanying documentation
• Assume responsibility for the accuracy of all financial information and reporting (food inventory, kitchen tips, kitchen labour)
• Assume complete responsibility for food cost - conduct accurate inventory counts, proper ordering and receiving, calculating costs, managing waste, developing corrective actions plans with reporting schedules and timelines
• Assume complete responsibility for Kitchen labour costs - develop weekly labour forecasts, prepare schedules accurately to ensure guest satisfaction, profitability, and team morale on a weekly basis
• Coordinate and oversee the execution of effective cleaning schedules and repair and preventative maintenance programs for the entire facility and the equipment within it
• Establish operational priorities, facilitate implementation, and delegate responsibilities to Assistant Managers and Supervisors when and where appropriate with effective follow-up
• Participate actively in the daily operations of the kitchen, with appropriate balance in revenue periods and days of the week – be directly involved in food production
• Complete additional duties as assigned by the General Manager and/or Regional Kitchen Manager
• Always ensure that all responsibilities listed on the Back of House Key Accountabilities Poster, and personally performed or delegated to qualified and trained personnel

Skill / Experience Requirements:
• 1 – 2 Years Culinary experience with a minimum of One (1) year in Kitchen Management (Preferred), or a combination of relevant education and experience are required.
• Completion of secondary school is required.
• Completion of a community college program in food service administration, hotel and restaurant management or related discipline would be an asset.
• Strong leadership skills, with the ability to adapt to new situations.
• A strong sense of employee morale and engagement, and you must be able to work on any issue that arises.
• An understand of an inventory control system.
• Strong with on line and prep cooking.
• The capability to oversee a large staff and manage all situations, accordingly, keeping our core values and ideologies in mind.
• A good attitude and the ability to work with a dynamic management team, with a strong desire to help grow the business.

Work Environment:
• Team Environment
• Standing for long periods of time
• Heavy lifting – up to 50lbs
• Use of potentially dangerous kitchen equipment and training is required
• Use of chemicals on a daily basis.

Contact Information:
Email: nabrecruitment@franworks.com
Fax: 647.723.0432
When applying for this position, please use Reference# OJCLKM2

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