Verified Job
Restaurant - Food Service
Barback, Restaurant/Food Service
Restaurant - Food Service
#782547
Remote / WFH
Tim Hortons
Job Description
Responsibilities and essential job functions include but are not limited to the following:
Kitchen Operational Management
Oversee the preparation and cooking of all food items, ensuring consistency and quality
Manage kitchen workflow, ensuring timely delivery of food to customers
Maintain a clean and organized kitchen environment, ensuring compliance with all safety and sanitation regulations
Staff Management
Hire, train, and supervise kitchen staff, including cooks, prep cooks and other kitchen personnel.
Assign tasks to kitchen staff and monitor performance to ensure adherence to safety, cleanliness, and food quality standards
Create staff schedules, ensuring adequate coverage during peak times
Provide ongoing training and mentorship to kitchen staff to improve skills and maintain high performance.
Food Safety and Quality Control
Enforce food safety standards, including temperature control, sanitation, and cleanliness, in accordance with local health regulations.
Monitor the quality and consistency of food preparation, ensuring the restaurant meets or exceeds guest expectations.
Conduct regular inventory checks and inspections to ensure all food items are stored correctly and that products are used before their expiration dates.
Inventory and Ordering
Maintain and monitor inventory levels for all kitchen supplies, ingredients, and equipment
Place orders with suppliers as needed and manage the receipt of deliveries, ensuring proper storage and handling
Track and control food costs, ensuring the kitchen stays within budget
Cost Control and Budgeting
Manage the kitchen’s budget by analyzing food costs and adjusting menus or inventory orders to maintain profitability
Implement procedures to minimize waste and optimize food preparation processes
Track and report on kitchen performance, including food costs, waste and labor expenses.
Collaboration with Management
Work closely with the Store Manage and other department heads to coordinate kitchen activities with front‑of‑house operations
Help design and implement new menu items and assist with food trends and promotions
Provide input on hiring, firing, and disciplinary actions for kitchen staff.
Qualifications
Proven experience as a Kitchen Manager or in a similar supervisory role in the food service industry.
Strong leadership and team management skills.
Excellent knowledge of kitchen operations, including food safety regulations and best practices.
Ability to manage multiple tasks in a fast‑paced environment
Strong organizational skills and attention to detail
Experience in budgeting, cost control, and inventory management
High School diploma or equivalent;
Culinary Arts degree or equivalent is preferred.
Certification in food safety and sanitation preferred
Benefits
Competitive salary and performance‑based bonuses: $25-$35/hr (including tips), performance-based bonuses
Health, dental, and vision insurance
Discounted meals and drinks
Paid breaks
Opportunities for career growth and development
#J-18808-Ljbffr
Kitchen Operational Management
Oversee the preparation and cooking of all food items, ensuring consistency and quality
Manage kitchen workflow, ensuring timely delivery of food to customers
Maintain a clean and organized kitchen environment, ensuring compliance with all safety and sanitation regulations
Staff Management
Hire, train, and supervise kitchen staff, including cooks, prep cooks and other kitchen personnel.
Assign tasks to kitchen staff and monitor performance to ensure adherence to safety, cleanliness, and food quality standards
Create staff schedules, ensuring adequate coverage during peak times
Provide ongoing training and mentorship to kitchen staff to improve skills and maintain high performance.
Food Safety and Quality Control
Enforce food safety standards, including temperature control, sanitation, and cleanliness, in accordance with local health regulations.
Monitor the quality and consistency of food preparation, ensuring the restaurant meets or exceeds guest expectations.
Conduct regular inventory checks and inspections to ensure all food items are stored correctly and that products are used before their expiration dates.
Inventory and Ordering
Maintain and monitor inventory levels for all kitchen supplies, ingredients, and equipment
Place orders with suppliers as needed and manage the receipt of deliveries, ensuring proper storage and handling
Track and control food costs, ensuring the kitchen stays within budget
Cost Control and Budgeting
Manage the kitchen’s budget by analyzing food costs and adjusting menus or inventory orders to maintain profitability
Implement procedures to minimize waste and optimize food preparation processes
Track and report on kitchen performance, including food costs, waste and labor expenses.
Collaboration with Management
Work closely with the Store Manage and other department heads to coordinate kitchen activities with front‑of‑house operations
Help design and implement new menu items and assist with food trends and promotions
Provide input on hiring, firing, and disciplinary actions for kitchen staff.
Qualifications
Proven experience as a Kitchen Manager or in a similar supervisory role in the food service industry.
Strong leadership and team management skills.
Excellent knowledge of kitchen operations, including food safety regulations and best practices.
Ability to manage multiple tasks in a fast‑paced environment
Strong organizational skills and attention to detail
Experience in budgeting, cost control, and inventory management
High School diploma or equivalent;
Culinary Arts degree or equivalent is preferred.
Certification in food safety and sanitation preferred
Benefits
Competitive salary and performance‑based bonuses: $25-$35/hr (including tips), performance-based bonuses
Health, dental, and vision insurance
Discounted meals and drinks
Paid breaks
Opportunities for career growth and development
#J-18808-Ljbffr
