KITCHEN LEADER - SUPERFLUX {CABANA}

Reporting directly to the General Manager, the Kitchen Manager is accountable for the operations and financial performance of our BOH at Superflux {Cabana}. Superflux’s Purpose is to “Bring Happyness & Do Cool Sh!t”, via “F!$king Awesome Food & Beverage Experiences”. Superflux {Cabana} is our first restaurant, and an extension of our brewery, and beer brand. It is a casual, cocktail & burger-forward concept with 105-seats, two patios and a beautifully appointed indoor space.
This role is accountable for the metric-based performance of our kitchen and food quality of the restaurant. Great food drives guest ‘Happyness’. You have an unshakeable passion for Hospitality, are a team player and team builder, whose keen attention to detail drives financial performance and operational excellence. This position will be responsible for staffing and managing the kitchen areas of our facility, and overseeing staff throughout.

You Are:

• Positively committed to bettering yourself, our team, and the business in all aspects of hospitality and product offerings,

• Open to the perspectives of others, open to you don’t know, you put the team before yourself,

  Respectful of others, build positive relationships, and are empathetic, Possess confidence, passion, and care, in knowing that you do everything you can to achieve your goals.

The Ideal Candidate Shall

• Have 7+ Years of management & leadership experience in a commercial kitchen,
• Possess exceptional attention to detail, and cleanliness,
• Demonstrate a track record of winning as a team, via collaboration and commitment,
• Demonstrate a track record of achieving against financial targets,
• Possess humility, and pride for the work they have chosen do,

Duties Include, but Are Not Limited To:

• Execution and preparation of existing menu items,
• Managing Food Costs and Variances
• Development of new items as required by management,
• Creation and maintenance of our recipe book, and plating guide for all menu items,
• Costing and procurement of all kitchen items as dictated by company targets,
• Coordination of staffing and scheduling of Kitchen Team Members, including management of Kitchen Productivity and Labour Metrics,
• Interviewing, and selection of additional Kitchen Team Members in coordination with the General Manager(s),
• Maintenance of cleanliness and sanitation throughout the food production process, as required by Health Authorities,
• Adherence to all sanitation and food production codes,
• Development and upkeep of all Food Safety Plans,

• Operating standard kitchen equipment safely and efficiently,

  Maintaining inventory records of food, supplies and equipment, As well as basic kitchen tasks when working service, such as;

• Operate an industrial dishwasher, washing dishes and glassware by hand when necessary

• Unload dishes, silverware, and glassware promptly and store them in the appropriate places

• Carry out basic cleaning tasks around the premises

  Assist management and waitstaff as required, especially during peak hours Escalate major issues when necessary (e.g. safety risks, equipment failure) Other duties as requested from time to time.

Compensation

• On Target Earnings of $70,000 - $75,000
• $50,000/year salary, plus, Bonus potential (against quarterly metrics)
• Plus participation in the Tip Pool,
• Health Spending Account,
• Staff/Management Meals,

Further Details:

• This position is full time, but it is NOT Monday-Friday, 9-5.
• Estimated hours of work are 45-50 hours per week,

Our Commitment to Employees: Superflux is committed to building a winning team comprised of, productive and professional folks from all walks of life. We seek to create a happy, supportive workplace, where open and honest leadership provides a safe and inclusive environment full of diverse, talented people.
Job Type: Full-time
Pay: $70,000.00-$75,000.00 per year

Benefits:

• Casual dress
• Company events
• Discounted or free food
• Paid time off
• Store discount

Application question(s):

• Can you explain how food cost is calculated?

Work Location: In perso

Duties Include, but Are Not Limited To:

• Execution and preparation of existing menu items,
• Managing Food Costs and Variances
• Development of new items as required by management,
• Creation and maintenance of our recipe book, and plating guide for all menu items,
• Costing and procurement of all kitchen items as dictated by company targets,
• Coordination of staffing and scheduling of Kitchen Team Members, including management of Kitchen Productivity and Labour Metrics,
• Interviewing, and selection of additional Kitchen Team Members in coordination with the General Manager(s),
• Maintenance of cleanliness and sanitation throughout the food production process, as required by Health Authorities,
• Adherence to all sanitation and food production codes,
• Development and upkeep of all Food Safety Plans,
• Operating standard kitchen equipment safely and efficiently

Maintaining inventory records of food, supplies and equipment, As well as basic kitchen tasks when working service, such as;

• Operate an industrial dishwasher, washing dishes and glassware by hand when necessary
• Unload dishes, silverware, and glassware promptly and store them in the appropriate places
• Carry out basic cleaning tasks around the premise