Job Description

Job Overview

We are seeking a dedicated and experienced Kitchen/Back of House Manager who, reporting to the GM, will oversee our kitchen operations, including prep and service, and ensure the highest standards of food safety, quality and service. The ideal candidate will possess strong leadership skills and a commitment to delivering exceptional customer experiences. As a Kitchen Manager, you will be responsible for managing kitchen staff, maintaining food safety standards, and ensuring efficient kitchen operations in a very fast-paced environment.

Responsibilities

Supervise and coordinate daily kitchen activities, including food preparation and cooking. Train, mentor, and manage kitchen staff to foster a positive team environment. Ensure compliance with food safety regulations and maintain high standards of cleanliness. Support the line with service as needed Oversee inventory management, including ordering supplies and managing food costs. Implement menu changes and develop new recipes to enhance customer offerings. Provide exceptional customer service by addressing guest inquiries and feedback promptly. Conduct interviews and assist in hiring new kitchen staff as needed. Collaborate with restaurant management to achieve operational goals.

Requirements

Proven experience in food preparation, cooking, and kitchen management within the food industry. Strong supervisory experience with a focus on team management and leadership. Excellent customer service skills with the ability to interact positively with guests. Knowledge of food handling practices and food safety regulations. Previous restaurant experience is essential Ability to work in a fast-paced environment while maintaining attention to detail. Very strong communication skills and the ability to work collaboratively with others.

Job Purpose or Summary Statement

The Kitchen Manager is responsible for overseeing food prep and cooking, maintaining a fully-stocked kitchen inventory, and complying with safety and cleanliness standards. This is a managerial position which involves managing kitchen staff and guiding them to deliver quality food while adhering to the company's customer-service standards.

Responsibilities

Leads by example to manage kitchen staff and coordinate food orders

Oversees food prep and cooking to ensure each station is stocked and ready for restaurant operation

Ensures that all food products are handled, stored, prepared and served safely in accordance with food safety guidelines

Keeps over production of food and waste to a minimum, ensuring proper rotation, labelling and storing of all food products

Ensures kitchen is clean, organized, and all equipment is in good working order

Cooks a variety of food items in broilers, ovens, grills, fryers, and other kitchen equipment according to the restaurant's standards and in compliance with kitchen rules, policies, and procedures

Controls cost of goods, orders, and inventories based on demand including performing weekly inventory assessments

Performs other additional duties as assigned

Skills

Provincial health and safety legislation and procedures

In-depth knowledge of kitchen health and safety regulations

Attention to detail: to ensure accurate accounting of inventory

Communication and interpersonal skills: to communicate with restaurant employees, management, and customers

Conflict resolution and problem-solving skills: to address concerns raised by customers and employees and appraise different situations to resolve conflicts effectively

Leadership and management skills: to manage employees and take initiative to upkeep smooth operations of the restaurant

Time management and organizational skills: to manage employees and coordinate restaurant operations in additional to fulfilling one's own duties

Ability to maintain composure in high-pressure situations, multitask, and prioritize work while remaining flexible to address new issues as they arise

Strong command of English, both verbal and written

Experience

Ideally 5+ years' experience in a FULL-SERVICE restaurant kitchen

Minimum 2 years' experience in LEADING a full-service restaurant kitchen as Manager

Working Conditions

Rotating shifts scheduled around and during the restaurant's hours of operation including evenings, weekends, and statutory holidays

Working under conditions of high temperatures

Fast-paced environment

Only fully qualified candidates need apply.

Job Types: Full-time, Permanent

Pay: From $50,000.00 per year

Ability to commute/relocate:

Toronto, ON M5B 1N8: reliably commute or plan to relocate before starting work (required)
Experience:

Kitchen Management: 2 years (required) Kitchen: 3 years (required)
Language:

English (required)
Licence/Certification:

Food Handler Certification (preferred)
Work Location: In person