Job Description

The

Kitchen Manager

is responsible for overseeing all day-to-day operations in our

commissary kitchen

. This role does

not

deal with customers. Instead, it is focused on staff leadership, production planning, quality control, inventory management, and maintaining all food safety standards.

The ideal candidate is organized, calm under pressure, and experienced in leading teams in a fast-paced production environment.

Key ResponsibilitiesDaily Operations & Production

Oversee meal production from start to finish, ensuring accuracy, portion consistency, and efficiency. Manage production schedules, batch cooking, and daily prep lists. Ensure all recipes, SOPs, and standards are followed exactly. Coordinate packaging, labelling, sealing, and order fulfillment for retail stores and delivery routes.

Team Leadership

Supervise, train, schedule, and support kitchen staff. Conduct performance check-ins and ensure a positive, team-focused environment. Communicate clearly and hold staff accountable to quality and speed expectations.

Food Safety & Compliance

Maintain a clean, organized, and HACCP-compliant workspace at all times. Ensure all logs, temperature checks, sanitation procedures, and CFIA/SFCR guidelines are followed. Identify areas of risk and implement corrective actions.

Inventory & Cost Control

Oversee ordering, receiving, stock rotation, and waste control. Track usage, yields, and ensure accurate prep quantities based on weekly meal plans. Work with management to control food and labour costs.

Equipment & Facility Management

Ensure all kitchen equipment is maintained, cleaned, and functioning properly. Report and coordinate repairs when needed.

Recipe Development & Specials

Create, test, and document new recipes for weekly and monthly meal specials. Work with ownership on nutritional targets, flavour profiles, and cost feasibility. Standardize recipes and production methods to ensure scalability and consistency. Track yields, adjust ingredients, and ensure specials align with brand standards and meal-prep requirements (protein-focused, portion-controlled, MAP-sealable).

Qualifications

3+ years of experience in a

lead cook

,

kitchen supervisor

,

production lead

, or

kitchen manager

role (preferably in a commissary/large-batch environment). Strong understanding of food safety, portioning, sanitation, and high-volume production. Excellent communication, leadership, and time-management skills. Ability to lift 30-50 lbs and stand for extended periods. Experience with HACCP, SFCR/CFIA, or prepared-meal facilities is a strong asset.

What We Offer

Competitive salary based on experience Health benefits (if applicable) Staff meal discounts A stable, well-organized work environment Opportunity to grow with a rapidly expanding company
Job Types: Full-time, Permanent

Pay: $65,000.00-$75,000.00 per year

Benefits:

Dental care Discounted or free food Extended health care Vision care
Work Location: In person