Required to create and maintain systems for the daily operation of the kitchen.
Responsible for scheduling and making sure we maintain adequate staff.
Delegating duties and supervising the kitchen staff.
Menu planning, costing, and inventory
Required Education, Skills and Qualifications
Formal culinary training and red seal chefs will be giving preference.
Minimum of 6 years working in a kitchen and a minimum of 2 years as a chef.
Proficient with Micros, Microsoft Excel and Word
Valid FoodSafe and First Aid Certifications are required