OVERVIEW

OUTBOUND STATION (O|S) is the station stop to fuel up on your journey, but not the crude way. With craft burgers, coffee, and premium convenience we hope to help start your journey the right way, whatever it may be.
Our Kitchen Manager leads & encourages our kitchen team - upholding our policies & procedures, while ensuring your team is set up for success. As a leader at OUTBOUND STATION, we believe that we all, step up to the task, lead by example and foster a healthy team environment. The kitchen manager ensures the operation performes at it’s highest efficiency, while delivering an exceptional customer experience. This hands on role requires an individual with energy and experience to hit the ground running.

DESIRABLE KNOWLEDGE, SKILLS & ABILITY:

• Food Safe Certification
• Serving it Right
• Experience as a kitchen lead or manager
• Confident directing a team
• Effective communication skills
• Knowledge of the kitchen environment
• Knowledge of Human Resources or, Restaurant leadership is an asset
• Strong interpersonal skills

Our leadership roles are built with primary tasks but; strong leadership & adapting in an every-chaining customer environment tends to lead you through the week. Responsibilities include, but are not limited to;

• Staff Management
• Hiring & dismissals, onboarding & continuous training, scheduling, performance reviews & disciplinary actions, when necessary
• Strong awareness of the day-to-day operations, understanding that O|S policies & procedures are in place with means - to ensure a safe work environment , exceptional customer service & consistent product quality
• Lead by example - Our leadership team has a serious role in the heartbeat of our Operations. As managers - we must hold ourselves accountable to the same policies & produces as staff
• Inventory Management & Forecasting
• Responsible for kitchen inventory, and staffing levels
• Anticipate sales volume and ensure sufficient inventory
• Accountable for purchase orders - maintaining delivery schedules
• Track inventory waste or spoilage - including quality checks on inventory as it is received
• Portion control - ensuring inventory is portioned correctly to avoid waste & excessive use
• Responsible for Cash Management, Floats & Bank Deposits
• Remain up to date on applicable policies for Food Handling, & required Health & Safety procedures, by Vancouver Coastal Health.
• Safe storage of goods
• Documentation of Restaurant & Café equipment safety checks & maintenance
• Recognize changes in team morale or performance. Addressing the cause of the issue, which can lead to warnings or disciplinary actions. Policies & O|S Leadership are here to support you!
• Ensure the delegation to team members of maintaining & cleaning washrooms, outdoor picnic tables & emptying garbage bins