Food Service Lead - Full Time
- Toronto, ON, Canada
$22 CAD / hour · Full-time
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Job details
- Pay
- $22 CAD / hour
- Job type
- Full-time
- Apply by
- Posting language
- English
- Posted
Original job description
The hourly wage rate for this position is $22. Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. We are committed to offering competitive compensation and comply with all applicable pay transparency legislation. Further details regarding our total rewards offerings will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence-based tools may be used at certain stages of the recruitment and applicant screening process.
Essential Duties And Responsibilities
The food service supervisor should demonstrate the following core competencies consistently:
While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to walk. The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, and ability to adjust focus.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate.
Language Skills
Ability to understand, read, write, follow instructions and interact with customers and co-workers to assure customer satisfaction. Must be able to speak, read and write fluently in English.
Other Qualifications
EDUCATION and/or EXPERIENCE
Preferred: completion of secondary school diploma; or up to one-month related experience or training; or equivalent combination of education and experience. Able to supervise staff with great communication skills and able to problem solve when needed.
CERTIFICATES, LICENSES, REGISTRATIONS
Must be bondable.
Essential Duties And Responsibilities
- Supervises multiple food service units.
- Supervise the production of menu items, ensure completion of cash readings, manage associates, schedule staff working hours, train new employees.
- Learn from and assist the director of retail to resolve labor relation issues, track and produce reports on weekly inventories and food cost.
- Communicate positively and enthusiastically to the food service associates and address their issues promptly.
- Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
- Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office.
- Ensure Hazard Analysis and Critical Control Point (HACCP) standards are followed in the food preparation process.
The food service supervisor should demonstrate the following core competencies consistently:
- Attention to Detail and Organizational Skills
- Effective and timely communication with both guests and food service associates to ensure success, including providing exceptional customer service
- Always maintains a professional appearance and demeanor
- Ability to work at a fast pace.
- Must be available to work Sundays as a regular part of the scheduled workweek.
- Ability to remain calm under pressure and deal with unexpected situations
While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to walk. The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, and ability to adjust focus.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate.
Language Skills
Ability to understand, read, write, follow instructions and interact with customers and co-workers to assure customer satisfaction. Must be able to speak, read and write fluently in English.
Other Qualifications
EDUCATION and/or EXPERIENCE
Preferred: completion of secondary school diploma; or up to one-month related experience or training; or equivalent combination of education and experience. Able to supervise staff with great communication skills and able to problem solve when needed.
CERTIFICATES, LICENSES, REGISTRATIONS
Must be bondable.
More about this job
Responsibilities
Supervise multiple food service units, including food production, cash readings, staff scheduling and training, and associate support. Track inventory and food costs, help address labor relations issues, and ensure compliance with quality, health and safety, WHMIS, and HACCP requirements.
Requirements
Secondary school completion is preferred, along with up to one month of related experience or training, or an equivalent combination. Candidates must communicate fluently in English, be able to supervise and problem-solve, be bondable, and be available to work Sundays.
Skills
- Food Service Supervision
- Food Production
- Staff Management
- Staff Scheduling
- Employee Training
- Labor Relations
- Inventory Tracking
- Food Cost Reporting
- Customer Service
- Communication
- Problem Solving
- Quality Assurance
- Health And Safety Compliance
- WHMIS
- HACCP
- Workplace Inspections
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
- Retail
- Security & Safety
Keywords
- Food Service
- Food Service Units
- Food Production
- Menu Items
- Cash Readings
- Staff Scheduling
- Employee Training
- Associate Management
- Labor Relations
- Weekly Inventory
- Food Cost
- Customer Service
- Quality Assurance
- Occupational Health And Safety Act
- WHMIS
- Workplace Inspections
- Workplace Accident Reporting
- HACCP
- Food Preparation
- Sunday Availability
- Bondable