Back of House Team Captain

Work with passion and integrity to create a great work environment in collaboration with the Kitchen Supervisor and General Manager. Support the Kitchen Supervisor to meet daily kitchen operation and sales objectives, including inventory management, food management, waste management, and safety and hygiene standards. Execute daily shift planning, organization, and implementation of operational routines. Act as a role model by respecting and enforcing company policies and product knowledge. Support the Kitchen Supervisor in ensuring the team's work meets and/or exceeds company quality, service, and guest standards by supervising and providing guidance. Aid the Kitchen Supervisor in developing team members. Prepare and run daily BOH team rallies. Plan and manage daily BOH team break schedule. Partner with FOH Team to monitor guest order wait times and respond to guest complaints related to food orders. Submit daily reporting requirements (e.g., Shift notes, Cash Management process). Assist Kitchen Supervisor in recruitment process. Constantly review kitchen operations to identify opportunities for improvement. Execute administrative and other tasks as requested.

Post-secondary schooling completed or equivalent. 1 year of leadership/supervisor experience in a restaurant, retail, or hospitality setting preferred. Kitchen experience (prep, recipe, assemblage, and presentation) is an asset. A degree in a culinary field or the hospitality industry is an asset. Ability to quickly grasp facts, an analytical mind, facility with numbers, attention to detail, and the ability to make decisions. Team spirit, leadership, and good communication skills are required. French language proficiency is required. Confidence, integrity, ability to manage stress, energy, autonomy, initiative, flexibility, and a focus on quality and organization are required. Adherence to and enforcement of company policies. Comfortable in fast-paced and continuously changing environments. MAPAQ certification and first aid training are assets.

Post-secondary schooling or equivalent; Degree in culinary or hospitality field (asset).

Must be willing to stand for long periods, work around heat, work in close quarters, capable of lifting up to 25 pounds.