Kitchen Manager
Nutbar is a superfood café that puts the world’s most nutrient-rich, 100% organic foods in the spotlight. With three existing locations in Toronto, we are looking for an enthusiastic and experienced kitchen manager to join our location in Summerhill. The role is essential to the seamless operations of the store and to our company as a whole. We are really excited to find the right person who is interested in taking our business to the next level and growing with us.
Roles and Responsibilities:
Operational Responsibilities
Kitchen Communications
– Thorough monitoring of inventory and needs
– Ongoing communication with FOH regarding needs and quality
– Maintaining Kitchen Communications document up to date
– Maintaining recipe book and updating with new items and features
– Direct communication with suppliers regarding product quality, stock and deliveries
Cleanliness
– Ensure cleaning procedures are followed daily
– Enforce weekly cleaning schedule
– Act proactively to maintain highest standards of organization and cleanliness
– Make sure food handling standards are being upheld
– Purchase or request cleaning supplies/tools as needed
Efficiency
– Organize stock in the most efficient manner – make good use of limited space
– Make the environment ergonomic and complementary to the task (ex. Most used items closest in reach etc.)
– Observe and report any on-sight issues or needs to nutbar management
– Ongoing review of procedures to reduce unnecessary/time consuming tasks
Ordering
– Kitchen manager is responsible for ordering all products and ingredients necessary for production of menu items in a timely manner, to avoid out-of-stock scenarios and must;
– review inventory on daily basis; place orders in advance to allow time for delivery
– Improvise in situations when ordered items are not available from supplier
– Check all received product for quality and consistency; reject deliveries if they are not up to company/quality standards
– Come up with solutions to common stock shortage and or quality issues
– Review suppliers’ inventory price list for seasonal and most cost efficient items
Quality control
– Kitchen manager is responsible for the quality and integrity of all food produced and must;
– Maintain proper food holding and refrigeration temperatures
– Uphold food handling standards when storing and handling food
– Follow and reinforce FIFO procedures
– Label, date, monitor and taste test all food prior to service
– Proactively reduce food waste
Slack
– Review Slack prior to or at the start of each shift
– Update slack boards, participate in discussion and provide insight/feedback
– Record all waste, loss, etc on waste log
Product knowledge and superfood fluency
– Kitchen Manager is responsible and accountable for food and drink prepared and served to customer, manager must;
– Be knowledgeable about all ingredients used in food & drink
– Be aware of common allergies, dietary restrictions and sensitivities
– Be knowledgeable about superfood ingredients and their benefits
– Must have knowledge of the suppliers used to source products
Leadership responsibilities
Training & Coaching
– Kitchen Manager is responsible for training new hires, providing support and information, identifying strength and weaknesses and relaying pertinent information to nutbar management
Monitoring breaks & lateness
– Remind staff to sign in and out on Deputy and adjust time sheet if needed
– Make sure breaks are being taken
– Point out when staff is consistently late or taking long breaks
Check-Ins
– Check in with staff individually once per week to determine staff needs, feedback, and overall well being
– Provide constructive feedback to staff; determine areas of improvement and reinforce positive action
– Set goals with staff and check-in on progress
– Relay pertinent information to nutbar management
Morale
– Use Slack, check-ins and informal methods for positive feedback
– Celebrate accomplishments and always recognize exceptional performance/action
– Encourage team feeling
Communication
– Communicate openly with staff and management
– Check-in weekly with nutbar management; report on store performance, staff performance, needs, initiatives and customer satisfaction
Requirements:
· 3+ years’ experience
· Completion of secondary school
· Previous experience supervising and mentoring teams in a café or restaurant setting is an asset
· Has a fundamental understanding of restaurant or café operations
· Is an initiative-take and multitasker, is hyper-organized, positive and hardworking
· Is passionate about healthy, whole, organic foods
· Is a champion of exceptional customer experience and has innate ability to problem solve on the go
· Is able to work weekdays, weekends, & evenings
Language of Work:
English
Job Location:
nutbar
1240 Yonge Street
Toronto, ON M4T 1W5
Position Type:
Permanent, Full-Time, 35~40 hours per week
Wage $22.00 (CAD) per hour
Benefits:
· Tips available
· Incremental wage raise available annually at company’s discretion
· Group benefits (including health, paramedical services, dental, vision, and prescription drugs) after 1 year of employment
· Employee discount available
We thank you for your interest, however, please take note that we will be contacting only those candidates that have been selected for the next steps.
Please submit your resume
by email to nutbar.resume@outlook.com
NO PHONE CALLS PLEASE