Cook supervisor

Overview Languages English Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience 5 years or more On site Work must be completed at the physical location. There is no option to work remotely. Asset languages Mandarin Cantonese Ranks of chefs Executive chef Responsibilities Tasks Supervise and co-ordinate activities of staff who prepare and portion food Train staff in job duties, sanitation and safety procedures Estimate ingredient and supplies required for meal preparation Hire food service staff Ensure that food and service meet quality control standards Prepare budget and cost estimates Address customers' complaints or concerns Maintain records of stock, repairs, sales and wastage Prepare and submit reports Must have knowledge of the establishment's culinary genres Supervise and check delivery of food trolleys Establish work schedules Supervision 5-10 people Credentials Certificates, licences, memberships, and courses Food Safety Certificate Safe Food Handling certificate Additional information Transportation/travel information Valid driver's licence Own vehicle Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Standing for extended periods Physically demanding Attention to detail Own tools/equipment Uniform Personal suitability Efficient interpersonal skills Flexibility Team player Initiative Dependability Benefits Financial benefits Gratuities Other Benefits Free parking available

Supervise and coordinate kitchen staff in food preparation, portioning, and maintaining quality control standards. Manage administrative tasks including budgeting, stock records, and staff scheduling.

Requires 5 or more years of experience and a non-university certificate or diploma. Must possess Food Safety and Safe Food Handling certifications and a valid driver's license.

• Gratuities • Free Parking

• Customer servicePreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Staff Supervision
• Food Preparation
• Sanitation and Safety
• Budgeting
• Cost Estimation
• Quality Control
• Inventory Management
• Staff Training
• Scheduling
• Customer Service
• Culinary Knowledge

• Food & Beverage
• Hospitality
• Management & Leadership
• Manufacturing
• Trades

Minimum education

Professional degree

Minimum experience

5+ years

Apply by

Sep 20, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level