2017 Jobs and Job Descriptions

SUMMER JOBS – 2017

Join our team for a second season at The Back Kitchen (aka and registered as Amherst Island Community Café), a volunteer-led, community venture.

We are hiring a Manager, an Assistant Manager and Café Staff.  The Manager will have restaurant and/or management experience with a proven ability to handle financial aspects of a small business.   The Assistant Manager is first and foremost a great cook willing to lead the Team when the Manager is off shift and registered in a post-secondary food services or has related experience.  Preference will be given to qualified students. The Staff are likely in secondary school or college and preferably have some experience working in kitchens and serving in a restaurant.

We are seeking team players who are self-motivated and absolutely committed to customer service.   To succeed you will need to demonstrate a flexible approach and problem-solving ability. You are ready to learn, ready to lead, and ready to lend a hand whenever and wherever it is needed from garbage detail, to scooping ice cream to cooking dinner for 50. You are a people-person who remembers details, who approaches tasks with skills and enthusiasm, whose positive attitude is obvious to customers and coworkers alike.  You enjoy working with volunteers and serving customers.

If this sounds like a great fit we want to hear from you!

Please send your resume to backkitchenai@gmail.com or mail to AICC, 5660B, Front Road, Stella, ON K0H 2S0 indicating the job you’re interested in, your qualifications, and what skills you believe you can bring to The Back Kitchen. Please also include a cover letter (max one page) that answers the following question:

What makes you a great candidate to work at The Back Kitchen?

The Café is on Amherst Island within easy walking distance to the ferry from Millhaven.  Please think about where you would stay before you apply.

Deadline for submission is April 10, 2017, so get that resumé and letter in!

Introduction

Role clarity is the foundation of the attached job descriptions.  Given the many Committees and players, it is important that the reporting relationships be clearly defined.

The following principles inform the job descriptions:

  1. the Manager is first and foremost the Manager of the entire operation and reports to the Executive Director, representing the Board of Directors
  2. the Assistant Manager in the absence of the Manager supervises daily operations and reports to the Manager
  3. All paid staff rotate through kitchen and front-of-house responsibilities
  4. Volunteer staff may elect to work only in the kitchen, only in the front of house, or in both areas depending on interests and skills.
  5. All staff, paid and volunteer, are expected to deliver exemplary customer service, to present and deliver quality food, and to achieve compliance with all food handling, health, and safety standards and policies.

A key component of this unique community operation is the shared effort and camaraderie of paid staff and volunteers working together, responsibly and respectfully, to achieve our mandate.

2017

Manager – The Back Kitchen

The Job

The Manager ensures that patrons have an enjoyable café experience by providing quality customer service and food in a pleasant environment.   The Manager is accountable for all aspects of operations and management from food ordering, food preparation, staffing, facilities, expense and revenue management, special events, and catering to evaluation of what is working well and what requires improvement.

Duties

Reporting to the President representing the Board of Directors, the Manager in a team-based environment:

  • Epitomizes and models customer service. Leads by example.
  • Projects needs and orders supplies and food
  • Opens and closes the BK
  • Develops and manages staff and volunteer schedules and delegates work and special projects as appropriate. Provides performance feedback in a constructive manner.
  • Supervises staff and ensures that everyone has the required training and is familiar with BK policies and standards. Communicates progress against the plan and celebrates successes and milestones.
  • Plans daily and weekly specials
  • Prepares food and cooks
  • Manages social media and marketing
  • Ensures compliance with food handling standards and all permits including public health, safety and emergency requirements
  • Acts as an ambassador for the BK, plans and delivers special events, and meets catering needs
  • Manages expenses and revenue to a projected budget and adjusts menus and projections as required
  • Does what needs to be done to ensure a quality customer experience
  • Meets weekly with the President and/or the management committee to evaluate progress and develop plans for continuous improvement

Qualifications and Skills

  • Exceptional commitment to customer service
  • Completion of training in food handling, customer service, and expense and revenue management
  • Enrolment in hospitality program and/or experience managing a restaurant
  • Experience managing staff and volunteers
  • Demonstrated ability to cook
  • Flexibility to adapt to changing circumstances

 

Assistant Manager – The Back Kitchen (Student preferred)

The Job

The Assistant Manager is accountable for food quality, preparation and presentation and, in the absence of the Manager, for ensuring compliance with food handling and health and safety regulations and managing daily operations. The Assistant Manager ensures that patrons have an enjoyable café experience by providing quality customer service and food in a pleasant environment

Duties

Reporting to the Café Manager, the Team Lead shares accountable for ensuring that sufficient quality food is sourced and available to meet menu requirements and that quality meals and snacks are prepared and artfully presented to Café clients.

  • Epitomizes and models customer service. Leads by example.
  • Projects needs and orders supplies and food and prepares menu items
  • In the absence of the Café Manager, opens and closes the Café and supervises staff
  • Prepares food and cooks menu items to order
  • Personally attends to and instructs staff on food preparation, presentation, Café menu, dishwashing and Café cleaning
  • Ensures compliance with food handling standards and all permits and policies including public health, safety and emergency requirements
  • Handles cash receipts, prepares record of daily receipts on closing
  • Prepares food for special events and catering needs
  • Does whatever else needs to be done to ensure a quality customer experience
  • Meets weekly with the Café Manager to evaluate progress and adjust menu as appropriate

Qualifications and Skills

  • Exceptional commitment to customer service
  • Great cook with café experience or equivalent training
  • Completion of training in food handling, customer service, and cash management
  • Enrolment in hospitality program and/or experience managing a Café
  • Experience managing staff and volunteers
  • Flexibility to adapt to changing circumstances

 

Café Staff – The Back Kitchen

The Job

Café Staff rotate through all aspects of Café operation including working in the kitchen and the front of house.   Café staff ensure that patrons have an enjoyable café experience by providing quality customer service and food in a pleasant environment

Duties

Reporting to the Manager or, in the absence of the Manager, the Assistant Manager, Café Staff must know or learn all aspects of Café operation including food preparation and presentation, dishwashing, serving, presentation of bills and acceptance of payment, and cleaning.  Duties may vary depending on how busy the Café is but generally staff will be assigned to either the kitchen or the front of house for each shift.

Epitomizes and models customer service.  Leads by example.

  • Prepares and presents food according to Café menu standards
  • Cleans the kitchen and washes dishes
  • Disposes of garbage and recycling materials
  • Prepares food and cooks menu items to order
  • Complies with food handling standards and all permits and policies including public health, safety and emergency requirements
  • Prepares food for special events and catering
  • Greets customers, takes orders, serves food, prepares bill and accepts payment, opens and closes register as required and balances at close of business
  • Does whatever else needs to be done to ensure a quality customer experience
  • Meets weekly with the Café Manager to evaluate progress and adjusts menu as appropriate

Qualifications and Skills

  • Exceptional commitment to customer service
  • Competent cook with café experience or equivalent training and references
  • Completion of training in food handling, customer service, and cash management
  • Enrolment in hospitality program and/or experience managing a Café
  • Experience waiting on customers
  • Flexibility to adapt to changing circumstances

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