Job Details

Languages we speak
English

Education
Other trades certificate or diploma or equivalent experience

Experience
Experience an asset

On site
Work must be completed at the physical location. There is no option to work remotely.

Work site environment
Odours
Hot
Cold/refrigerated
Non-smoking

Work setting
Restaurant

Supervision
5-10 people

Credentials
Food Safety Certificate

Additional information
Security and safety
Criminal record check

Transportation/travel information
Public transportation is available

Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Tight deadlines
Attention to detail
Combination of sitting, standing, walking
Standing for extended periods

Personal suitability
Accurate
Client focus
Dependability
Efficient interpersonal skills
Excellent oral communication
Excellent written communication
Flexibility
Organized
Reliability
Team player
Ability to multitask
Initiative
Leadership

Benefits
Other benefits
Free parking available
Paid time off (volunteering or personal days)
Parking available

How to apply
By email: highstreetfishandchips@gmail.com

What to include in your application:
Resume and Cover letter

Job Description

Analyze budget to boost and maintain the restaurant’s profits
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Evaluate daily operations
Modify food preparation methods and menu prices according to the restaurant budget
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Set staff work schedules
Supervise staff
Train staff
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
Negotiate with clients for catering or use of facilities
Participate in marketing plans and implementation
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service
Manage events
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Train staff in preparation, cooking and handling of food
Plan menus and ensure food meets quality standards
Supervise cooks and other kitchen staff
Maintain records of food costs, consumption, sales and inventory
Estimate amount and costs of supplies and food items
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Instruct cooks in preparation, cooking, garnishing and presentation of food