Culinary Supervisor - RBC Amphitheater

Position Overview: This is a part-time seasonal position at the RBC Amphitheatre in Toronto, Ontario, however, many weeks will likely contain full-time hours. Employment will last until mid to late October and the hours will vary each week. The Cook Supervisor reports and works closely with the venue’s Executive Chef to ensure all expectations for the day to day operation in all venue kitchens are met. Listed are some of the key responsibilities of a Cook Supervisor: * Supervise, provide direction, and support Dishwashers, Cooks, and Cook Leads at various locations across the venue, before, during, and after events, as well as on non-event days. * Ensure the set up and preparation of all equipment and menu items, the opening and closing duties, and the replenishment and rotation of product is done accurately as outlined by the Executive Chef at all locations. * Must have the ability to follow directions precisely and efficiently. * Know all the menu items offered at each location and how to prepare them correctly and in a timely manor. * Assist with food prep on event and non-event days. * Ensure a high level of sanitation, required temperature, and proper food storage is met within every kitchen. Required Qualifications: * Professional training through culinary education is preferred. * Ability to multitask is a fast-paced environment. * Ability to work well with a team as well as independently. * Must be able to take initiative and adapt well to sudden change. * Must have a valid Food Handler Certification. * Experience working in a fast-paced restaurant preferred. pay rate: $24.75 per hour Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.

The Cook Supervisor supports the Executive Chef by supervising dishwashers, cooks, and leads across various venue kitchens before, during, and after events. Key duties include ensuring accurate setup, preparation, opening/closing procedures, and product rotation according to the Executive Chef's outline.

Candidates must be able to follow directions precisely, possess knowledge of all menu items and correct preparation methods, and maintain high standards of sanitation and food storage. Required qualifications include a valid Food Handler Certification, the ability to multitask in a fast-paced environment, and adaptability.

Identified from the job description. Confirm important requirements above.

• Supervision
• Direction
• Support
• Equipment Setup
• Menu Knowledge
• Food Preparation
• Sanitation
• Temperature Control
• Food Storage
• Multitasking
• Teamwork
• Initiative
• Adaptability
• Food Handler Certification

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

Minimum education

Professional degree

Minimum experience

2+ years

Posting language

English

Working hours

40 hours per week