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 foodEnsures the quality of the food conforms to standardsEvaluates the requirements for and the cost of the foodEvaluates the requirements for and the cost of laborOversees the activities of the cooks and the kitchen staffMaintains a good working environmentRecruits and hires personnel in conjunction with the manager or franchiseeExplains the new recipes and the new equipment to the kitchen staffOrders the food, supplies and kitchen equipmentTeaches the cooks to prepare, cook, garnish and present the foodExecutes 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 positive verbal communication skills in French 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.
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📌 Kitchen Supervisors (Quebec City)
🏢 Baton Rouge
📍 Quebec City