Kitchen Manager

Kitchen Manager

Position Summary

The Kitchen Manager is responsible for overseeing the daily operations of the kitchen, ensuring high-quality food preparation, efficient kitchen performance, food safety compliance, and effective staff supervision. Working closely with the Hospitality Manager, the Kitchen Manager coordinates food service operations to ensure a seamless guest experience, supports menu planning and event execution, and maintains effective communication between the kitchen and front-of-house teams. The Kitchen Manager fosters a safe, organized, and productive work environment while maintaining food quality standards, managing inventory, and controlling food and labour costs.

Main Duties

❖ Plan, organize, supervise, and coordinate the daily operations of the kitchen.

❖ Supervise, train, coach, and support cooks, kitchen helpers, and other kitchen staff.

❖ Monitor employee performance and provide feedback to support staff development.

❖ Ensure food is prepared, presented, and served according to established recipes, quality standards, and portion controls.

❖ Maintain compliance with all food safety, sanitation, health, and workplace safety regulations.

❖ Ensure proper food handling, storage, labeling, and temperature control procedures are followed.

❖ Monitor inventory levels and coordinate the ordering, receiving, and storage of food, beverages, and kitchen supplies.

❖ Conduct inventory counts and implement measures to reduce waste, spoilage, and loss.

❖ Monitor food costs, labour costs, and kitchen expenses to support operational objectives.

❖ Inspect kitchen equipment and facilities to ensure cleanliness, safety, and operational readiness.

❖ Coordinate kitchen operations during busy service periods and special events.

❖ Address and resolve operational issues and communicate concerns to management.

❖ Assist in developing and implementing kitchen procedures, menus, and service standards.

❖ Ensure opening and closing procedures are completed accurately and efficiently.

❖ Investigate and document workplace incidents, accidents, and safety concerns as required.

❖ Promote teamwork, professionalism, accountability, and a positive workplace culture.

❖ Monitor washroom cleanliness throughout shifts and address sanitation needs promptly.

Employment Requirements

❖ Completion of secondary school.

❖ Minimum three (3) years of experience in a commercial kitchen environment.

❖ Previous supervisory or kitchen leadership experience required.

❖ Food Safe Level 1 certifi cation required; Food Safe Level 2 preferred.

❖ WHMIS certifi cation.

❖ Strong knowledge of food preparation, kitchen operations, sanitation, and food safety practices.

❖ Experience with inventory management, ordering, scheduling, and cost control.

❖ Strong leadership, communication, and organizational skills.

❖ Ability to work fl exible hours, including evenings, weekends, and holidays.

❖ Ability to work in a fast-paced environment while maintaining high quality and safety standards.

❖ Ability to stand for extended periods and perform physically demanding tasks as required.

Pay: From $26.00 per hour

Expected hours: 40.0 per week

Work Location: In person