WE ARE NOW SEEKING A POSITIVE MINDED AND PASSIONATE KITCHEN SUPERVISOR TO HELP LEAD OUR FAMOUS NORTH END HALIFAX RESTAURANT KEMPSTERS COOKHOUSE.

If you aspire to have a truly great culinary career, this is your opportunity to work for one of Halifax’s most historied properties and serve your community!

Our goal is to foster a work experience that provides our Chefs & Managers with:

• Pride in their role and the company they work for
• Ongoing learning & career development with a clear path for growth
• An independent atmosphere that welcomes everyone’s ideas & initiatives
• Meaningful relationships and mentorships
• Possibilities for personal & professional growth
• …all while having good time!

If you…

• know that ‘real’ people work nights & weekends,
• believe that successful people don’t know more, they do more,
• feel the restaurant operates at its best when you’re there,
• take the bull by the horns,
• work hard to succeed hard,
• aspire to achieve greatness in your career,

…success is here for you to work towards.

KITCHEN SUPERVISOR QUALIFICATIONS:

• Minimum 1 year of past Executive Chef, Chef de Cuisine, Head Chef, Kitchen Manager, sous chef or supervisor experience required, in a similar full-service restaurant environment
• Strong organization and communication skills
• Winning mindset and consistent attention to detail
• Strong leadership skills and team mentality
• Guest focused approach
• Desire to learn and grow culinary career
• May have or are working towards Red Seal certification
• May have Safe Food Handling certificate
  Job Types: Full-time, Permanent
  Pay: $18.00-$19.00 per hour

Additional pay:

• Overtime pay
• Tips

Benefits:

• Discounted or free food

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift

Experience:

• Inventory management: 1 year (preferred)
• pivoting the line: 2 years (preferred)
• breakfast cookery: 1 year (required)
• kitchen supervisory: 1 year (required)

Work Location: In perso

• Full-time, hourly, culinary jr. management position, help leading full kitchen operations reporting directly to the kitchen manager and restaurant General Manger
• Responsible to manage daily kitchen and culinary program execution with excellence
• Train, mentor and develop the skills and careers of the culinary team
• On shift labor management
• Demonstrate strong leadership through effective communication and management of line operations during service periods
• Monitor daily kitchen cleanliness attacking any repair & maintenance concerns with urgency
• Manage full culinary program including, prep, par levels, weekly inventory and ordering to par levels ensuring there is never a shortage of product
• Facilitate ongoing training and education of menu items and program elements to both culinary and hospitality staff