Location: 816 Britannia Rd W Mississauga, Ontario
Position: Food Service Manager (NOC 60030)/ Sous Chef (NOC 63200)
Role Composition: 70% Food Service Manager duties / 30% Sous Chef duties
Employment Type: Full‑time, Permanent
Hours of work: 35-40 hours per week
Language requirement: English
Silver Spoon Take Out Catering, Mississauga is seeking a Food Service Manager (NOC 60030) to oversee daily operations of our high‑volume take‑out and catering establishment. This dual role also includes 30% hands‑on kitchen responsibilities as a Sous Chef (NOC 63200) to support food production, quality control, and kitchen workflow. The combined responsibilities ensure seamless coordination between front‑of‑house operations and back‑of‑house production.
Key responsibilities
· Plan daily food service operations: Organize and coordinate activities relating to take‑out and catering services to ensure efficient workflow.
· Staff management: Recruit, train, schedule, and supervise and monitor staff.
· Customer service oversight: Ensure high‑quality customer service and resolve customer concerns professionally.
· Inventory & supply control: Monitor inventory, order supplies, maintain stock levels, and manage vendor relationships.
· Financial management: Assist with budgeting, cost control and daily cash reconciliation.
· Quality assurance: Ensure that food quality, portion control and quality consistency, are in adherence to Silver Spoon’s standards.
· Health & safety compliance: Implement sanitation procedures and ensure compliance with provincial food safety regulations.
· Menu coordination: Collaborate with kitchen leadership to plan menus, introduce specials, and adjust specials based on customer demand.
· Operational problem‑solving: Implement solutions to improve efficiency, customer satisfaction and any operational issues within the establishment.
· Food preparation: Prepare meats, curries, biryanis, appetizers according to established recipes.
· Kitchen workflow coordination: Support the Head Chef in organizing kitchen tasks and maintaining efficient production flow.
· Food safety practices: Maintain cleanliness in the kitchen and ensure that kitchen staff adhere to all food safety protocols.
· Staff training: Train kitchen helpers and junior cooks in preparation techniques and equipment use.
Requirements:
2–3 years of experience in food service management and at least 6 months experience as a Sous Chef in curry & tandoori cuisine.
Strong leadership, communication, and organizational skills.
Experience in fast‑paced take‑out or catering environments preferred.
Ability to work evenings, weekends, and holidays as required.
Ability to stand for extended periods.
Education:
Completion of a college or other program in hospitality or food & beverage service management.
Wage:
$38/hour for 35-40 hours per week. Overtime will apply after 44 hours per week at 1.5 times the wage.
Interested candidates may apply to jobssilverspoontakeoutcatering@gmail.com