Work Term: Permanent Work Language: English Hours: 35 hours per week Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience: 2 years to less than 3 years or equivalent experience Work setting Restaurant Tasks Determine type of services to be offered and implement operational procedures Conduct performance reviews Cost products and services Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Participate in marketing plans and implementation Address customers' complaints or concerns Train staff in preparation, cooking and handling of food Supervise kitchen staff and helpers Order supplies and equipment Manage kitchen operations Inspect kitchens and food service areas Maintain inventory and records of food,
supplies and equipment Plan, organize, direct, control and evaluate daily operations Supervision 5-10 people Cuisine specialties International Work conditions and physical capabilities Fast-paced workplace Work under pressure Tight deadlines Repetitive tasks Handling heavy loads Physically demanding Attention to detail Standing for extended periods Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Flexibility Organized Reliability Team player Initiative Judgement Employment terms options Evening Employment terms options Flexible hours Morning Night Day Weekend Overtime available