Back of House Team Captain

Collaborate with Kitchen Supervisor and General Manager to create a great work environment.,Support Kitchen Supervisor in meeting daily kitchen operation and sales objectives, including inventory management, food quality, waste management, safety, and hygiene standards.,Execute daily shift planning, organization, and implementation of operational routines for the kitchen team.,Act as a role model by respecting and enforcing company policies and procedures, and demonstrating Mandy’s product knowledge.,Supervise and provide guidance to team members on operational and procedural matters (e.g., menu knowledge, prepping, cooking, building, tossing, presenting, and garnishing).,Aid Kitchen Supervisor in developing team members through continuous feedback and follow-up on individual goals.,Prepare and run daily BOH team rallies.,Plan and manage the daily BOH team break schedule.,Partner with FOH Team to monitor guest order wait times, respond to food-related guest complaints, and take necessary actions to support turning dissatisfied guests into returning customers.,Submit daily reporting requirements (e.g., Shift notes, Cash Management process).,Assist Kitchen Supervisor in the recruitment process for new kitchen team members (e.g., interviews).,Constantly review kitchen operations to identify opportunities for improvement.,Execute administrative tasks and other tasks as requested by the Kitchen Supervisor and/or General Manager.

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) (asset).,Possess a degree in a culinary field or the hospitality industry (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.,French required.,Confidence, integrity, ability to manage stress, energy, autonomy, initiative, flexibility, and a focus on quality and organization.,Adhere to and enforce company policies, programs, and meet compliance needs.,Comfortable in fast-paced and continuously changing environments.,Able to stand for long periods of time and/or work around heat.,Can work around others in close quarters.,Capable of lifting up to 25 pounds.,Computer/tech savvy (e.g., Google Workspace).,MAPAQ certification and first aid training (asset).

Post-secondary schooling (or equivalent), Culinary or Hospitality Degree (asset)

Must be able to stand for long periods and/or work around heat, work in close quarters, lift up to 25 pounds, and adapt to fast-paced, changing environments.