Hamilton, On Back of house manager Jobs – 27 Openings This Week

Sous Chef
Confidential —Hamilton, ON
- $50,000–$62,000 a year
- Weekends as needed
- Cooking
- In-person
- Leadership
Quick apply
3d
Special Events Coordinator | The Pearle Hotel & Spa
The Pearle Hotel & Spa —Burlington, ON
- From $21 an hour
- Full-time
- Hospitality
- Customer service
- Microsoft Office
- Store discount
- Wellness program
Quick apply
Server
Jake's Grill & Oyster House —Burlington, ON
- Weekends as needed
- Serving
- Bar
- Restaurant
5d
Cook/Receiver | The Pearle Hotel & Spa
The Pearle Hotel & Spa, Autograph Collections —Burlington, ON
- From $19 an hour
- Part-time
- Hotel
- Organizational skills
- Warehouse experience
- Store discount
- Wellness program
Quick apply
Sous Chef | The Pearle Hotel & Spa - Isabelle
The Pearle Hotel and Spa, Autograph Collection —Burlington, ON
- From $55,000 a year
- Full-time
- Cooking
- Hotel
- First Aid Certification
- Wellness program
Quick apply
Back of House Manager
MOODBITE —Hamilton, ON
- $41,667.95–$55,327.49 a year
- Full-time
- Hospitality
- Sanitation
- Cooking
- Store discount
- Paid time off
Quick apply
1d
Back of House Manager
JD Sports Canada —Burlington, ON
- $43,000–$45,000 a year
- Weekends as needed
- Google Suite
- Supervising experience
- Math
Quick apply
Back-of-House Supervisor
Jack Astor's —Hamilton, ON
- From $20 an hour
- Part-time
- Microsoft Word
- Microsoft Excel
- Microsoft Outlook
- Disability insurance
- Dental care
Quick apply
Territory Sales Manager
Custom Contracting inc —Hamilton, ON
- $100,000.00–$147,775.97 a year
- Weekends as needed
- Sales
- Business development
- In-person
Quick apply
13d
Food & Beverage Manager
Shannex —Ancaster, ON
- $70,000–$84,000 a year
- Full-time
- Hospitality
- CPR Certification
- Inventory control
- Dental care
- Employee assistance program
Quick apply
Demand Planner
Collective Arts Brewing —Hamilton, ON
- $50,000–$60,000 a year
- Microsoft Powerpoint
- Microsoft Excel
- Data analysis skills
Quick apply
Front of House Supervisor
Boston Pizza —Hamilton, ON
- $18–$19 an hour
- Full-time
- Casual dining restaurant
- Organizational skills
- Time management
- Flexible schedule
Server
The Standard —Hamilton, ON
- $17.60–$19.50 an hour
- Part-time
- Serving
- Hospitality
- In-person
- Store discount
- Paid time off
Quick apply
1d
Team Member
splitsville —Hamilton, ON
- $17.60 an hour
- Part-time
- Casual dining restaurant
- Communication skills
3d
Breakfast Attendant
TownePlace Suites by Marriott Hamilton —Hamilton, ON
- $17.60–$18.60 an hour
- Part-time
- Heavy lifting
- Customer service
- English
- Dental care
Quick apply
4d
Kitchen (BOH) Supervisor
Jack Astor's —Hamilton, ON
- $19–$23 an hour
- Part-time
- Microsoft Word
- Microsoft Excel
- Microsoft Outlook
- Disability insurance
- Dental care
Quick apply
Restaurant Server
splitsville —Burlington, ON
- $17.60 an hour
- Part-time
- Bar
- Casual dining restaurant
- Restaurant experience
8d
Sales Representative - Commercial Accounts, Leggat Chevrolet Burlington
Leggat Chevrolet Burlington —Burlington, ON
- Full-time
- Sales
- Dental care
- Employee assistance program
Quick apply
12d
Restaurant Manager
The Judge & Jury Burlington —Burlington, ON
- $22–$32 an hour
- Weekends as needed
- Bar
- Restaurant management
- Bachelor's
Quick apply
Server
Jack Astor's —Hamilton, ON
- From $17.60 an hour
- Part-time
- English
- High school diploma or GED
- In-person
- Disability insurance
- Dental care
Quick apply

I want to receive the latest job alerts for back of house manager in hamilton, on

By signing in to your account, you agree to SimplyHired's Terms of Service and consent to our Cookie and Privacy Policy.

Explore jobs in more locations

back of house manager jobs near hamilton, on

Sous Chef

Confidential
Hamilton, ON

Quick apply

Job details

Full-time
$50,000–$62,000 a year
3 days ago

Qualifications

Cooking
Leadership
Restaurant experience
Kitchen experience

Full job description

Independent, chef-driven restaurant | Hamilton, Ontario

We are seeking an experienced Sous Chef to join the leadership team of an established, independently operated restaurant.

This is not a traditional top-down kitchen position. We operate with a collaborative leadership structure in which senior cooks and chefs are expected to contribute ideas, share knowledge, solve problems together, and support the success of the entire kitchen.

The Sous Chef will still carry meaningful responsibility and accountability, but leadership here is earned through consistency, sound judgment, communication, mentorship, and a willingness to work alongside the team—not through title or hierarchy alone.

THE ROLE

The Sous Chef will work closely with the Executive Chef and kitchen leadership team to maintain daily standards, develop cooks, strengthen systems, and ensure consistent execution across preparation and service.

This is a hands-on position for someone who is comfortable moving between leadership, training, organization, prep, and service. You should be equally willing to lead a difficult service, coach a developing cook, improve a prep system, clean and organize a station, or step into whatever role the kitchen needs that day.

RESPONSIBILITIES

Lead and support daily kitchen preparation and service.
Maintain high standards of food quality, consistency, organization, cleanliness, and execution.
Coach cooks through clear instruction, practical feedback, and hands-on demonstration.
Help create a kitchen culture based on professionalism, respect, accountability, and continuous improvement.
Contribute to menu development, testing, costing, documentation, and implementation.
Assist with ordering, inventory, receiving, waste control, and food-cost management.
Support scheduling, station assignments, training plans, and performance conversations.
Identify operational problems and help build practical systems to solve them.
Maintain food-safety, sanitation, and workplace-safety standards.
Communicate effectively with both front- and back-of-house leadership.
Help the restaurant remain stable and consistent during busy services, staffing changes, and periods of growth.

EXPERIENCE

Successful candidates should have:

At least 10 years of professional kitchen experience.
At least four to five years of kitchen leadership experience in a Sous Chef, Chef de Cuisine, Kitchen Manager, senior supervisory, or comparable role.
Strong à la carte service experience in a quality-focused restaurant.
Demonstrated experience training and developing cooks.
A strong understanding of kitchen organization, prep systems, labour, ordering, inventory, food cost, and waste management.
The ability to maintain composure, judgment, and clear communication during demanding services.
Strong culinary fundamentals and the humility to continue learning.
Experience in steakhouse, live-fire, whole-animal, butchery, or seasonal ingredient-driven cooking is considered an asset, but is not mandatory.

WHO WILL SUCCEED HERE

This position may be a strong fit for someone who:

Leads through example rather than authority.
Takes standards seriously without creating unnecessary ego or tension.
Understands that non-hierarchical does not mean unstructured or unaccountable.
Enjoys teaching and helping other cooks become more capable.
Can receive feedback as readily as they give it.
Values consistency, systems, and long-term restaurant sustainability.
Is comfortable contributing ideas without needing every idea to become their own.
Is willing to remain actively involved in prep, cleaning, organization, and service.
Wants to help build a strong kitchen rather than simply occupy a senior title.

WHAT THIS POSITION IS NOT

This is not an office-based management role, a purely creative position, or a stepping stone for someone who no longer wants to cook.

It is also not a command-and-control position. We are looking for someone who can provide direction when needed while continuing to listen, collaborate, and work beside the team.

SCHEDULE AND COMPENSATION

This is a full-time position requiring evening and weekend availability.

Compensation will be based on experience and the responsibilities ultimately assigned to the successful candidate.

Additional details regarding schedule, benefits, vacation, and compensation will be discussed during the interview process.

TO APPLY

Please submit a résumé along with a brief introduction explaining:

The type of kitchen culture in which you do your best work.
Your approach to training and developing cooks.
What you believe distinguishes strong kitchen leadership from simply holding authority.

Only candidates selected for an interview will be contacted.

Pay: $50,000.00-$62,000.00 per year

Ability to commute/relocate:

Hamilton, ON L8P 1B7: reliably commute or plan to relocate before starting work (preferred)

Experience:

Progressive Kitchen: 10 years (required)
Leadership and Management : 3 years (required)

Work Location: In person

Quick apply

Refine Your Search

back of house manager jobs in hamilton, on

Sous Chef

Special Events Coordinator | The Pearle Hotel & Spa

Server

Cook/Receiver | The Pearle Hotel & Spa

Sous Chef | The Pearle Hotel & Spa - Isabelle

Back of House Manager

Back of House Manager

Back-of-House Supervisor

Territory Sales Manager

Food & Beverage Manager

Demand Planner

Front of House Supervisor

Server

Team Member

Breakfast Attendant

Kitchen (BOH) Supervisor

Restaurant Server

Sales Representative - Commercial Accounts, Leggat Chevrolet Burlington

Restaurant Manager

Server

I want to receive the latest job alerts for back of house manager in hamilton, on

Explore jobs in more locations

Job seeker tools

Employer Tools

Browse

Stay Connected