Job Postings (All Locations):
$17.95 Starting Wage
Apply with your resume to jobs@thehubfamily.com
Line Cook
Locations: Stratford, Mitchell, Seaforth and Bayfield restaurants
We’re hiring for Line Cooks to prepare salads and cook hot food items. This role offers an exciting opportunity to work with a great new team under our very talented and creative Culinary Director!
Key responsibilities include but are not limited to:
• Clean food storage and food preparation area
• Periodic equipment cleaning
• Prepare dishes such as salads and entrees as instructed/trained
• Restocking any fresh items that are required for meals
• Collaborate with Production Department to fulfill job duties/kitchen service demands
• Understand and be consistent with portion sizes, recipes, cooking methods, food presentation, quality standards.
• Maintain a clean and sanitary workstation and surrounding area including tables, shelves, walls grills, broilers, fryers, sauté burners, convection oven, flat top range and refrigerators
• Assist others in closing the kitchen properly following the Closing Checklist for Kitchen
• Perform other related duties as assigned by the Kitchen Manager
Qualifications:
• Manual dexterity and very good physical condition and endurance
• Ability to work under pressure
• Must communicate clearly and respectfully with all staff
• Look presentable i.e. clean uniform, appropriate dress code, hair & beard nets and footwear
• Be able to reach, bend, stoop and frequently lift up to 40 pounds.
• Be able to work in a standing position for long periods of time to complete tasks
• 1-2 years in a full-service restaurant is an asset; willing to train
Food Server
Locations: Stratford, Mitchell, Seaforth and Bayfield restaurants
We are currently looking for Food Servers who are keen to deliver high standards in customer service. Bring your experience but most of all bring a winning team-oriented attitude and we will be willing to train! Seasonal and permanent roles available.
Key responsibilities include but are not limited to:
Hospitality:
• Greet customers upon arrival at the restaurant and/or promptly as they are seated
• Create a pleasant atmosphere for dining and entertainment
Service Excellence:
• Maintain knowledge of food and wine pairings and available brews on tap
• process payments either at the table or POS terminals ensuring efficient payment experiences
• Serve food and beverage to guests
• Provide bar service to guests, including cash and credit services
• Card guests per SmartServ guidelines
• Upsell effortlessly to offer upgrades or premium sides for a better customized experience
• Continually interact with guests at their tables throughout the whole service
• Top Up the Table: ensure the table has full water glasses or offer refills on drinks
• Make sure food is served promptly in its proper state (i.e. temperature)
• Look presentable i.e. clean uniform, appropriate dress code and footwear
• Once guests are done eating, clear tables promptly and prepare for future diners
Skills & Requirements:
• Ability to learn quickly on the job
• Be able to handle basic math (addition and subtraction)
• Ability to Carry drink and food trays from the bar and kitchen areas to the tables
• Ability to always maintain pleasant demeanor with guests
• Use of technology i.e. shift schedules and Point of Sale for splitting bills, alerting the kitchen of allergies, and track table status
• Completion of high school or basic education equivalency preferred
• Basic computer knowledge and Point of Sale or cash register
• Ability to read and write English, and be friendly with staff and guests
• Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required
• Up to 44 hours per week; Monday – Sunday
Kitchen Manager
Locations: Stratford, Mitchell, Seaforth, Bayfield Restaurants
We’re hiring for Kitchen Manager to manage the Back of House. They are ultimately responsible for everything that their kitchen produces which includes accountability for continually training staff for excellence.
Reports to: Culinary Director
Responsibilities for Kitchen Manager include but are not limited to:
• Responsible for ordering food and supplies on a weekly basis
• Coordinate with the Culinary Director on menu offerings
• Ensure the kitchen is cleaned at the end of every shift
• Ensure that all food and products are consistently prepared and served according to The Hub’s recipes, portioning, cooking and serving standards
Management:
• Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel with the assistance of HR, as appropriate
• Develop schedule for kitchen staff to maximize operational efficiencies
• Provide orientation of rules, policies and procedures
• Oversee training and ensure that employee performance appraisals are completed regularly and administer fair and consistent corrective action for all violations
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following preventative maintenance programs
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
• Schedule Line Cooks as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labour cost objectives are met
• Responsible for training and holding accountable all kitchen staff in cleanliness and sanitation practices
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, appliances, deep fryers, hoods, other equipment and food storage areas
• Check and maintain proper food holding and refrigeration temperature control points
Qualifications:
• Bachelor’s degree in hospitality management or related field
• 5+ years of experience in varied kitchen positions
• Ability to effectively communicate with all staff
• Superior attention to detail
• Proficient with budgeting and minimizing food waste
• Flexibility to consistently work weekends, holidays and frequent late nights
• Exceptional written and oral communication skills with staff and guests
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours)