31 Oct 2019

Food service supervisor

  • Saffron Indian Cuisine
  • Anywhere
  • Job ID : 4180
  • Category : Other
  • Job Type : Contract
  • Salary : $16.00 Hourly
  • Anticipated Start Date : 2019-10-31
  • Posting Date : 31 Oct 2019
  • Expiry Date : 30 Oct 2020

Description

Food service supervisor 

 Saffron Indian Cuisine

Job details

  •  LocationEdmonton, AB
  •  Salar y$16.00 / hour
  •  Vacancies1 Vacancy
  •  Employment groups: Students, Indigenous people, Newcomers to Canada
  •  Terms of employmentPermanent, Full time32 hours / week
  •  Start dateAs soon as possible
  •  Employment conditions: Morning, Day, Evening, Shift, Weekend

Job requirements Languages

English

Education

Secondary (high) school graduation certificate

Experience

7 months to less than 1 year

Ability to Supervise

1 to 2 people

Work Conditions and Physical Capabilities

Fast-paced environment, Work under pressure, Tight deadlines, Combination of sitting, standing, walking, Standing for extended periods, Physically demanding

Personal Suitability

Flexibility, Excellent oral communication, Client focus, Team player, Effective interpersonal skills

Additional Skills

Establish methods to meet work schedules, Train staff in job duties, sanitation and safety procedures, Address customers' complaints or concerns

Specific Skills

Supervise and co-ordinate activities of staff who prepare and portion food, Ensure food service and quality control, Maintain records of stock, repairs, sales and wastage, Establish work schedules

Work Setting

Restaurant

How to apply By email:

saffronedmonton@gmail.com

By mail:

469 – Parsons Road SW

Edmonton, AB

T6X 0W6

Intended job posting audience

Anyone who can legally work in Canada can apply for this job. If you are not currently authorized to work in Canada, the employer will not consider your job application.

How to Apply

By email:

saffronedmonton@gmail.com

By mail:

469 - Parsons Road SW

Edmonton, AB

T6X 0W6

Job Categories: Other. Job Types: Contract. Job expires in 354 days.

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