The Kitchen Manager prepares and cooks a wide variety of food.

Responsibilities:

- Coach and provide leadership to the kitchen team.
- Assist in menu development.
- Set up and preparation of banquets.
- Assist in cost control, monitoring and ordering of supplies.
- Ensure sanitary cooking conditions and appropriate protected food handling.
- Providing training, guidance, supervision and evaluation of all staff working in the kitchen.
- Inventory management, ordering and organization.
- Maintain COG’s.
- Track wastage.
- Being aware and planning accordingly to accommodate dietary requirements and food allergies.
- Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication to the kitchen staff.

Knowledge,



Skills and Abilities:

- Experience with sourcing and ordering food.
- Ability to oversee team of cooks ranging from 4-12.
- Experience overseeing staff in a kitchen.
- Ability to deal with high pressure environments.
- Foodsafe Level 1.
- Culinary Education Trade Papers, Read Seal or equivalent preferred.
- Financial management skills e.g. ability to understand and manage COG’s, operating budgets, forecasting and scheduling.
- Computer literate with MS Office applications.

Hours:

- Per week range between 30-45 F/T
- Depending on the establishment operations hours generally range from 6am till 9pm

📌 Kitchen Manager (Winter Season) (Vernon)
🏢 Silver Star Ski Resort
📍 Vernon