Kitchen Supervisors

Baton Rouge Careers Kitchen Supervisors

Nature of the work

The kitchen supervisor plans and directs activities related to the preparation and the cooking of the menu items and performs the same role as the cooks.

Main functions

Plans and directs activities related to the preparation and the cooking of the food Ensures the quality of the food conforms to standards Evaluates the requirements for and the cost of the food Evaluates the requirements for and the cost of labor Oversees the activities of the cooks and the kitchen staff Maintains a good working environment Recruits and hires personnel in conjunction with the manager or franchisee Explains the new recipes and the new equipment to the kitchen staff Orders the food, supplies and kitchen equipment Teaches the cooks to prepare, cook, garnish and present the food Executes all other tasks as requested by the manager or franchisee

Requirements

A few years of post-secondary schooling can be required. This type of employment requires 1 to 2 years of experience as a cook or kitchen team leader. The ability to quickly grasp the facts, an analytical mind, facility with numbers and the ability to make decisions are required. Team spirit, leadership and good verbal communication skills are required. Confidence, integrity, ability to manage stress, dynamism, energy, autonomy, initiative, availability, flexibility and a focus on quality and organization are required.

Working conditions

The work schedules are generally preset, and there is occasional overtime. Frequently works evenings, weekends and statutory holidays. Works nights occasionally. Works intensely at mealtimes. Occasional office work.

Bâton Rouge Vaudreuil-Dorion

3130 boul. de la Gare
Vaudreuil-Dorion, Québec, J7V 8W5

Phone: 450-510-5155

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