Avalon Mall The Rec Room St John's

• Oversee all kitchen operations ensuring healthy and safe work practices in the absence of the Sous Chef or Chef.
• Manage staff in accordance with business demands and trends.
• Support ordering inventory and kitchen supplies, as required.
• Create, review and update menu options.
• Establish, implement and communicate menu recipe requirements.
• Ensure the safe storage and disposal of food and beverages.
• Ensure any food returned to the kitchen is counted and disposed of as waste.
• Maintain accurate log of food and beverage waste.
• Ensure preparation and cooking stations are well stocked.
• Notify Management of any repairs or maintenance required for kitchen appliances and equipment.
• Enforce proper sanitation and preparation practices and procedures.
• Adhere to and enforce Company policies.
• Other duties shall be assigned as required.

• Post Secondary diploma in Business Management, Culinary Arts or Hospitality considered an asset.
• Willingness to accept feedback in a high paced, changing environment
• Secondary School Diploma required.
• 3-5 years' Management experience in the Hospitality or Restaurant industry preferred.
• Smart Serve certification considered an asset.
• Demonstrated ability to lead and direct a team.
• A winning attitude with a willingness to grow, develop & train within a dynamic culinary team
• Ability to respond quickly in a dynamic and changing environment
• Knowledge of cost analysis, fiscal management, and budgeting techniques.

• Manual dexterity required to operate various kitchen appliances and equipment.
• Interacts with employees, management and the public at large.
• Competing priorities with medium control over individual priorities.
• Ability to lift up to 50 lbs.
• Standing and walking.
• Irregular shifts; evenings and weekends may be required.
• Noisy and fast-paced environment.
• Overtime may be required.