About This Role
This Kitchen Manager role involves overseeing the daily operations of the kitchen, ensuring high-quality food preparation, efficient performance, and food safety compliance. The manager will also supervise staff and coordinate food service operations with the Hospitality Manager to ensure a seamless guest experience.
Responsibilities
- 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, labor 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
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 certification required
- WHMIS certification
- 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 flexible hours, including evenings, weekends, and holidays
- Ability to work in a fast-paced environment while maintaining high quality and safety standards