SUPERVISOR

Core Responsibilities
1) Staff Supervision: Coordinate and monitor counter attendants, cashiers, and kitchen staff.
2) Shift Management: Establish staff work methods to meet timelines and manage shift schedules.
3) Quality Control: Ensure all signature chicken and tater items meet premium brand standards.
4) Training & Coaching: Instruct staff on job duties, customer service protocols, and equipment handling.
5) Inventory Control: Track inventory levels, maintain records of wastage, and reorder kitchen supplies.
6) Food Safety Compliance: Enforce primary/secondary shelf-life labeling and daily cleaning checklists.
7) Guest Hospitality: Resolve customer complaints tactfully to guarantee a positive guest experience.
8)Administrative Reporting: Maintain records of daily sales, equipment repairs, and submit operational reports.

Qualifications & Requirements

Kitchen Knowledge: Background as a line cook or prep cook is highly preferred.
Education: Secondary (high) school graduation certificate or equivalent experience.
Certifications: Valid Food Safety / Food Handling Certificate is an asset or required based on province.
Skills: Excellent communication, efficient interpersonal skills, time management, and problem-solving abilities.
Language: Professional proficiency in English.