Assistant Chef Manager - Contract

Role overview

Responsibilities

• Deliver customer service and execute departmental strategies and performance objectives.
• Train, coach, motivate, and recognize team members while building a collaborative team culture.
• Prepare and cook fresh offerings for hot and cold bars and grill stations.
• Support merchandising, product rotation, staffing coverage, inventory, ordering, invoicing, scheduling, and payroll.
• Maintain cleanliness and follow company, government, Health & Safety, Food Safety, HACCP, and equipment-use requirements.

Requirements

• Post-secondary Culinary Management education plus at least one year of progressively responsible supervisory or management experience, or an equivalent combination.
• Ability to manage priorities in a fast-paced environment with strong organizational, analytical, interpersonal, and mathematical skills.
• Comfort using manual and automated systems and a variety of computer software programs.
• Ability to stand for extended periods, lift heavily, and work in cooler, freezer, or outdoor conditions.
• Flexibility to work evenings, weekends, and holidays.