Job Details If you want to be part of a team that chops, snaps, fries, drizzles, sears, zests, boils, roasts, and bakes every day for a living, you are looking in the right place. This is a job that is all about passion and purpose. Our kitchen team makes the food people can not wait to share with friends and family – from our famous favourites to guest request, you make it all happen as a cook in our commercial kitchen.

If you are a genuine and vibrant team player that prides yourself on your ability to learn new skills, work efficiently and effectively, and can ‘keep your cool’ during the busiest times than you may have a future with Original Joe’s!

Company Operating Name: 1883494 AB LTD. o/a Original Joe’s Restaurant & Bar
Start Date: As Soon as Possible
Business Address – Location of Work: 60 – 8 Aquitania Blvd West, Lethbridge, Alberta, T1J 5L4
Position Title: Kitchen Manager
Available Positions: Two (2)
Start Date: As soon As Possible

Terms of Employment:
• Permanent – Full Time
• Morning, Day, Evening, Night, and Weekend
• Wage – $25/hour for 35 – 40 hours per week
• Benefits:
o Bonus Potential (two times a year up to 10% of salary, based on overall performance)
o Health and Dental
o Cell Phone Allowance

Skill / Experience Requirements:
• 1 – 2 Years Culinary experience with a minimum of One (1) year in Kitchen Management (Preferred), or a combination of relevant education and experience are required.
• Completion of secondary school is required.
• Completion of a community college program in food service administration, hotel and restaurant management or related discipline would be an asset.
• Strong leadership skills, with the ability to adapt to new situations.
• A strong sense of employee morale and engagement, and you must be able to work on any issue that arises.
• An understand of an inventory control system.
• Strong with on-line and prep cooking.
• The capability to oversee a large staff and manage all situations, accordingly, keeping our core values and ideologies in mind.
• A good attitude and the ability to work with a dynamic management team, with a strong desire to help grow the business.

Work Environment:
• Team Environment
• Standing for extended periods of time
• Heavy lifting – up to 50lbs
• Use of potentially dangerous kitchen equipment and training is required
• Use of chemicals daily

Contact Information:
Email: liz@canadianportalimmigration.ca or Fax: 647-723-0432
When applying please use Reference# OJKMWL2!

Job Description • Champion all brand standards, policies, procedures, and best practices in kitchen operations
• Recruit and retain "A" players for all kitchen positions in the restaurant with the assistance of the management team.
• Create and/or maintain a positive culture of learning, recognition, doing things right and guest satisfaction.
• Conduct and/or monitor thorough opening, changeover, revenue and closing walkthroughs during shifts readiness, adherence to spec, operational standards, food safety and the security of food inventory.
• Instill safety, cleanliness, hygiene, and sanitation awareness best practices in the kitchen.
• Ensure the training, certification and adherence to all food safety standards and regulations for all kitchen team members.
• Conducts kitchen orientations and committed to the training paths for team development in all kitchen positions.
• Provide guidance, coaching, and training to the kitchen team resulting in team depth and the development of candidates for future AKM and KM positions.
• Assume responsibility for staffing, scheduling, labour, and all Human Resources management including the evaluations and wage recommendations for the kitchen team.
• Participate in weekly manager meetings providing feedback on team members for performance reviews, coaching, training, disciplinary actions, terminations and all the appropriate accompanying documentation.
• Assume responsibility for the accuracy of all financial information and reporting (food inventory, kitchen tips, kitchen labour)
• Assume complete responsibility for food cost - conduct accurate inventory counts, proper ordering and receiving, calculating costs, managing waste, developing corrective actions plans with reporting schedules and timelines.
• Assume complete responsibility for Kitchen labour costs - develop weekly labour forecasts, prepare schedules accurately to ensure guest satisfaction, profitability, and team morale on a weekly basis.
• Coordinate and oversee the execution of effective cleaning schedules and repair and preventative maintenance programs for the entire facility and the equipment within it.
• Establish operational priorities, facilitate implementation, and delegate responsibilities to Assistant Managers and Supervisors when and where appropriate with effective follow-up.
• Participate actively in the daily operations of the kitchen, with appropriate balance in revenue periods and days of the week – be directly involved in food production.
• Complete additional duties as assigned by the General Manager and/or Regional Kitchen Manager
• Always ensure that all responsibilities listed on the Back of House Key Accountabilities Poster, and personally performed or delegated to qualified and trained personnel.