WHAT'S ON YOUR PLATE :

• Champions the brand’s vision and values and contribute to a culture of positivity and high standards where all employees CHASE perfection in everything they do
• Create an environment that is warm, welcoming and filled with positivity for guests and employees
• Uphold our standards at all times and treat everyone with courtesy and respect
• Communicates with chef / sous chef and other Team Members to learn of daily menu needs, events, and important shift information.
• Conducts walk-through of restaurant upon arrival to assess cleanliness and determine restaurant readiness; assesses stock and production status;

determines production needs; visits each station to assess quality of previous night’s close and quality of remaining product and communicates this with other Team Members and managers / chefs.

• Conducts walk-throughs during each shift in order to monitor each station’s product quality, the status of production, and ingredient supply (including walk-in refrigerator).
• Ensures stations are appropriately staffed and stocked before the restaurant opens and throughout shifts. Conducts uniform and line check at the start of and throughout each shift.
• Executes staff schedules; ensures that all stations are appropriately staffed for the shift; ensures a smooth shift change following established procedures;

assesses stations that need additional support and jumps in; phases out extra scheduled staff as volume permits; runs labour reports and enters staff schedule changes, adjusts clock in / out errors of Team Members when necessary.

• Communicates with Team Members and other managers / chefs to plan and set expectations for the shift.
• Communicates with chefs and managers to ensure required prep work is completed for each shift.
• Ensures proper safety and sanitation procedures are upheld by all Team Members; ensures safe and sanitary workstations and walk-in.
• Reads and writes notes in Manager’s Log, on waste sheets, etc.
• Reviews all daily and weekly reports (e.g., actual vs. projected report, production sheets, inventory / invoices, daily detailed labor report), and communicates restaurant’s results.
• Achieves continual growth in operational standards as demonstrated by improved efficiency and quality of food and kitchen operations.
• Ensures benchmarks are achieved for Team Member development and retention.
• Performs various human resource functions; sources qualified candidates from the local area; holds departmental meetings to give direction and provide information to Team Members;

observes Team Members’ on-the-job performance and conducts kitchen Team Member performance evaluations; is accountable for kitchen hiring, routine written performance appraisals, discipline and terminations.

Teaches culinary skills and proper technique, trains and supervises team members on all restaurant procedures; teaches and coaches while correcting Team Members;

helps create and maintain written goals and benchmarks for self and Team Member development, analyzes the performance of Team Members while on the job.

• Helps achieve profit objectives by measuring and managing food, waste and labor costs and controllable expenses; analyzes production sheets;
• minimizes waste and labor costs; monitors receivable pricing and makes price changes when necessary; checks specs on deliveries;

understands and achieves financial goals. Checks portioning, garnishing, temperature, taste, and appearance of food to ensure quality and recipe adherence.

• Operates and maintains the working order of all equipment in the kitchen; troubleshoots equipment, and organizes repairs and maintenance.
• Is responsible for kitchen inventory and purchasing; ensures that there is enough product on hand to complete daily production;

orders new stock; purchases special order supplies if necessary; ensures proper rotation and labeling of ingredients and products.

• Understands and interprets P&Ls and other financial statements.
• Interacts with FOH Team Members and Guests by greeting them, providing service, answering questions, solving problems, and handling complaints.
• Manages freezer and walk-in, assesses first use needs in walk-in to ensure reduced product waste; ensures all freezer pulls are performed pro-actively.
• Protects the integrity of all recipes and procedures.
• Follows established procedures to obtain results and ensures proper opening and closing procedures and proper station set-up compliance.
• Adjusts PAR levels as appropriate; ensures accuracy of production sheets; anticipates and communicates production changes to Team Members immediately.
• Reviews invoices to ensure accuracy, correcting errors if necessary.

INGREDIENTS YOU WILL BRING TO THE TABLE :

• 4 years of Culinary management experience in a comparable restaurant
• Plant-based, vegan or vegetarian experience is an asset
• Fully understand and embody PLANTA’s can-do attitude, demonstrating a level of passion and dedication where no task is beneath you.
• Ability to lead and motivate others, and build a diverse and effective team.
• A proactive team player that embodies our spirit of entrepreneurship and mutual respect
• Strong interpersonal and problem-solving abilities
• Results-oriented and impeccably organized
• Ability to work well under pressure in a fast-paced environment
• Have extensive knowledge on cooking temperatures and general food safety regulations
• Excellent food preparation techniques and strong attention to detail
• Culinary degree / diploma and / or the equivalent in education and experience is an asset
• Full time flexible hours are required (days, nights, weekends, holidays)

Last updated : 2024-04-23