Chef/Kitchen Manager

Job Title: Sous Chef / Kitchen Manager (Part-Time)

About SKEWERBROS

We are a high-protein meal prep company. We are seeking an experienced Sous Chef/Kitchen Manager to oversee food production, maintain quality standards, manage kitchen staff, and help us continue developing new products as we grow.

This is a hands-on leadership role. The successful candidate will be responsible for both food production and kitchen management, ensuring every order meets our standards for quality, consistency, and food safety.

Key Responsibilities

Production & Food Preparation

· Prepare and oversee all marinades and dips according to established recipes and procedures.

· Oversee brining, marination, cooking, cooling, and packaging processes.

· Preparation of side dishes (fiber & carb options).

· Ensure all products are produced consistently and meet quality standards.

· Monitor yields, portioning, and cooking procedures to minimize waste and maximize consistency.

Kitchen Leadership

· Lead and supervise kitchen staff during prep and production days.

· Delegate tasks effectively and ensure production schedules are met.

· Train team members on food preparation procedures, quality standards, and food safety practices.

· Maintain accountability and efficiency within the kitchen team.

Inventory & Purchasing

· Monitor inventory levels and identify ordering requirements to the Operations Manager.

· Maintain adequate stock levels of protein, produce, dairy, packaging, spices, and other supplies.

· Help manage food costs and reduce unnecessary waste.

Menu Development & Quality Control

· Collaborate with ownership on the development of new flavours, side dishes, sauces, and other menu items.

· Participate in recipe testing and product development.

· Maintain consistency across all existing menu items.

· Continuously identify opportunities to improve flavour, efficiency, and product quality.

Food Safety & Compliance

· Ensure compliance with all food safety and sanitation standards.

· Maintain a clean, organized, and professional kitchen environment.

· Monitor proper food handling, storage, cooling, and packaging procedures.

· Uphold all health and safety requirements within the facility.

Qualifications

· Previous experience as a Chef, Sous Chef, Kitchen Manager, or similar leadership role.

· Strong understanding of large-batch food production and kitchen operations.

· Experience managing kitchen staff and coordinating production schedules.

· Knowledge of food safety regulations and best practices.

· Strong organizational and communication skills.

· Ability to work independently and take ownership of kitchen operations.

Availability & Compensation

· The role will be part-time until November 1st. We currently fulfill all orders on Mondays, with prep and cooking scheduled across Friday, Saturday, and Sunday.

· Compensation will be $500 weekly in cash, plus commuting expenses, for approximately 20–25 hours (three 6-8 hour shifts).

· Starting November 1st, we plan to introduce a second weekly fulfillment day, transitioning the role into a full-time, five-day position with a competitive annual salary and the option for equity if interested. At that point, we’ll also transition you to formal payroll, collecting the necessary tax and banking information to set up direct deposit and T4 reporting.

Work Location: In Person
20 Lockport Ave, Etobicoke, ON M8Z 2R7

Pay: $250.00 per day

Work Location: In person