Kitchen Manager
Confidential – Established Multi-Location Restaurant Group
Overview
We are seeking a highly organized, systems-driven Kitchen Manager to lead back-of-house operations in a high-volume, full-service restaurant.
This is not a “creative chef” role.
We are looking for an operational leader who understands cost control, labour management, prep systems, accountability, and consistency. The right candidate thrives on structure, performance metrics, and building disciplined kitchen teams.
If you are passionate about food but equally passionate about systems, numbers, and team development — this role offers long-term growth within a stable and expanding restaurant group.
What You Will Be Responsible ForOperational Leadership
- Build and enforce kitchen systems that ensure consistency and efficiency
- Create structured prep lists and production schedules based on sales forecasts
- Maintain organized storage, labeling, rotation, and sanitation standards
- Ensure execution standards are met every shift
Food & Labour Cost Control
- Manage food cost targets through portion control, inventory management, and waste reduction
- Conduct regular inventory counts and variance analysis
- Build weekly schedules aligned with labour budgets
- Actively manage daily labour percentages
Team Development & Accountability
- Train and mentor line cooks and prep staff
- Set clear expectations and performance standards
- Address performance issues promptly and professionally
- Build a culture of ownership and pride within the kitchen
Inventory & Ordering
- Manage supplier relationships and ordering processes
- Monitor pricing fluctuations and adjust purchasing accordingly
- Maintain accurate par levels and prep systems
Compliance & Standards
- Enforce all food safety and sanitation requirements
- Ensure kitchen cleanliness and organization at all times
- Maintain proper documentation and operational checklists
Who You Are
- 4+ years in a leadership role within a high-volume restaurant
- Strong understanding of food cost percentages and labour targets
- Comfortable reading P&L statements and managing controllables
- Highly organized and process-oriented
- Direct, clear communicator
- Calm under pressure
- Hands-on leader who leads by example
- Committed to accountability and continuous improvement
Red Seal certification is an asset but not required. Operational strength and leadership matter more than credentials.
What This Role Is Not
- Not a creative-only chef position
- Not a “run service and go home” job
- Not a passive management role
This is a leadership position responsible for building a disciplined, efficient, high-performing kitchen.
What We Offer
- Competitive salary based on experience
- Performance-based advancement opportunities
- Stable ownership with long-term growth plans
- Opportunity to help build scalable systems within a growing restaurant group
Pay: $55,000.00-$65,000.00 per year
Benefits:
- Dental care
- Discounted or free food
- On-site parking
- Paid time off
- Store discount
Experience:
- Head Chef/ KM: 2 years (preferred)
Licence/Certification:
Location:
Work Location: In person
