Kitchen manager Jobs

Kitchen Manager
BATON ROUGE YHU Saint-Hubert —Saint-Hubert, QC
- From $70,000 a year
- Full-time
- Bilingual
- Inventory control
- Restaurant management
- Flexible schedule
Quick apply
Experienced line cook/ possible manager
The Grill at Little Falls —Atikokan, ON
- $18.50–$22.00 an hour
- Full-time
- Inventory management
- Customer service
- Cooking
- Flexible schedule
Quick apply
Kitchen Manager
TACOS LA CANTINA VILLAGE —Whistler, BC
- Up to $52,000 a year
- Weekends as needed
- Inventory control
- Sanitation
- Restaurant management
- Store discount
- Dental care
Quick apply
3d
Kitchen Manager
Lot 88 Steakhouse & Bar —Timmins, ON
- $50,000–$65,000 a year
- Full-time
- Inventory management
- Restaurant management
- Analysis skills
- Store discount
- Dental care
Quick apply
6d
Experienced Lead Cook
Lakefield College School —Lakefield, ON
- $24–$26 an hour
- Full-time
- Customer service
- Sanitation
- Cooking
- Dental care
- Life insurance
Quick apply
Kitchen Manager
Lot 88 Steakhouse & Bar —Kapuskasing, ON
- $50,000–$65,000 a year
- Full-time
- Inventory management
- Restaurant management
- Analysis skills
- Store discount
- Dental care
Quick apply
6d
Chef Manager
Aramark Canada - Camosun College —Winnipeg, MB
- $55,000–$65,000 a year
- Full-time
- Microsoft Outlook
- Inventory management
- Sanitation
- Disability insurance
- Dental care
Quick apply
Kitchen Manager
Lot 88 Steakhouse & Bar —South Porcupine, ON
- $50,000–$65,000 a year
- Full-time
- Inventory management
- Restaurant management
- Analysis skills
- Store discount
- Dental care
Quick apply
6d
Assistant Kitchen Manager
Service Inspired Restaurants —Vaughan, ON
- $53,600–$63,700 a year
- Bar
- Inventory management
- English
- Tuition reimbursement
Kitchen Manager
Lot 88 Steakhouse & Bar —Cochrane, ON
- $50,000–$65,000 a year
- Full-time
- Inventory management
- Restaurant management
- Analysis skills
- Store discount
- Dental care
Quick apply
6d
Kitchen Manager & Assistant Kitchen Manager
Chuck's Roadhouse Bar and Grill - Mississauga Millcreek —Mississauga, ON
- From $60,000 a year
- Full-time
- Hospitality
- Bar
- Restaurant management
Quick apply
Food Kiosk chef/Manager
University of Lethbrige Students' Union —Lethbridge, AB
- $45,000–$50,000 a year
- Weekends as needed
- Hospitality
- Sales
- Customer service
- Dental care
- Paid time off
Quick apply
Kitchen Manager
Boston Pizza Cobourg —Cobourg, ON
- From $23 an hour
- Full-time
- Hospitality
- Inventory control
- Casual dining restaurant
- Store discount
Quick apply
Team Lead / Chef d'Équipe marchandisage
Brand Momentum —Montréal, QC
- $22 a year
- Full-time
- Microsoft Word
- CRM software
- Merchandising
Quick apply
Kitchen Manager
Service Inspired Restaurants —Oakville, ON
- $68,000–$80,700 a year
- Bar
- Team management
- Mentoring
- Tuition reimbursement
Chef d'équipe Application / Application Team Lead
Smardt —Dorval, QC
- Full-time
- Engineering
- English
- Master's degree
- Dental care
Quick apply
2d
Line Cook Supervisor
Tacofino Squamish Inc —Squamish, BC
- $23–$25 an hour
- Full-time
- Inventory management
- Supervising experience
- Team management
- Dental care
- Flexible schedule
Quick apply
8d
Responsable de la Cuisine Centrale / Central Kitchen Manager
Lucille's Cuisine Centrale —Saint-Laurent, QC
- $24–$30 an hour
- Weekends as needed
- English
- In-person
- Kitchen experience
Quick apply
Project Manager – Kitchen & Residential Millwork
Groupe Chagall —Surrey, BC
- Full-time
- Hybrid work
- Business development
- Continuous improvement
- Quality Control
Quick apply
Chef(fe) de projet, construction et développement /Project Manager, Construction and Development
Pet Valu —Longueuil, QC
- Full-time
- Hybrid work
- English
- Bachelor's
- Travel

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Kitchen Manager

BATON ROUGE YHU Saint-Hubert
Saint-Hubert, QC

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Job details

Permanent | Full-time
From $70,000 a year

Qualifications

Bilingual
French
Inventory control
Restaurant management
English
Schedule management
Bachelor's
Customer service orientation
Food preparation
Associate's degree
Team motivation

Full job description

Le nouveau restaurant Baton Rouge, situé au nouveau MÉT à Longueuil, est à la recherche d’un(e) gérant(e) pour la cuisine se joindre à notre équipe et contribuer à la gestion du restaurant.

Nous prévoyons ouvrir à la mi-septembre ou vers la fin septembre, et nous recherchons une personne enthousiaste à l’idée de participer à ce projet dès le premier jour.

PRINCIPALES RESPONSABILITÉS

En tant que gérant de cuisine, vous devez vous assurer que chaque invité reçoive de la nourriture la hauteur des standards de Bâton Rouge, rapidement et efficacement et que la cuisine opère à profits et de façon sécuritaire dans une atmosphère chaleureuse et accueillante. Le gérant de cuisine Bâton Rouge est responsable des opérations quotidiennes de sa cuisine (horaire et gestion des coûts de main d’œuvre, embauche de personnel, évaluation, entraînement, inventaire et gestion des stocks, commandes, maintenance des équipements, exécution en cuisine pendant les heures de pointe, préparation, plonge, etc.) ainsi que de l’image de sa succursale. Le titulaire se doit de rencontrer et même surpasser, lorsque possible, les objectifs, ainsi que les politiques et standards tels qu’établis par Bâton Rouge. Le gérant de cuisine voit à ce que chaque membre de l’équipe accomplisse ses tâches efficacement et adhère aux règles et normes de l’établissement. Il doit faire preuve de professionnalisme, de motivation et de leadership envers ses employés. Il doit se comporter de façon exemplaire, tant au travail que dans la communauté. Sa façon d’agir, maniérisme et style de vie en général doivent être appropriés et refléter l’image positive et la bonne réputation des restaurants Bâton Rouge. C’est pourquoi il est primordial que le gérant de cuisine demeure vigilant et conscient de son comportement en tout temps.

QUALITÉS/EXIGENCES :

Expérience en tant que gestionnaire de cuisine (minimum 5 ans);
Certification MAPAQ (atout) ;
Bilinguisme (atout);
Disponible en tout temps ;
Axé sur l’expérience client ;
Se conforme toujours aux standards approuvés de la bannière ;
Fait preuve de flexibilité et est ouvert au changement dans le

but de rencontrer les besoins changeants de l’invité ;

Travaille bien sous pression et sait résoudre les problèmes

rapidement et efficacement ;

Met la priorité sur le bienfait de l’équipe avant tout ;
Fait preuve de respect et de patience ;
Est un bon tuteur et fait preuve d’un bon jugement ;
Veut réussir, atteindre et surpasser les objectifs ;
Fait preuve de leadership et est proactif ;

The new Baton Rouge, located at the new MÉT in Longueuil, is looking for a Kitchen Manager to join our team and help lead the restaurant.

We’re expecting to open in mid-to-late September, and we’re looking for someone who is excited about being part of the journey from day one.

Join us and help make Baton Rouge at the MÉT a great place to work and an even better place to dine.

CORE RESPONSABITLIES

As a kitchen manager, you must ensure that each guest receives food that meets Bâton Rouge standards, quickly and efficiently, and that the kitchen operates profitably and safely in a warm and welcoming atmosphere. The Bâton Rouge Kitchen Manager is responsible for the daily operations of his kitchen (scheduling and management of labor costs, hiring of staff, evaluation, training, inventory and stock management, orders, equipment maintenance, execution in the kitchen during rush hours, preparation, diving, etc.) as well as the image of its branch. The incumbent must meet and even exceed, when possible, the objectives, as well as the policies and standards as established by Bâton Rouge. The kitchen manager ensures that each member of the team performs their tasks efficiently and adheres to the rules and standards of the establishment. He must demonstrate professionalism, motivation, and leadership towards his employees. He must behave in an exemplary manner, both at work and in the community. His way of acting, mannerism and lifestyle in general must be appropriate and reflect the positive image and good reputation of Bâton Rouge restaurants. Therefore, it is essential that the kitchen manager always remain vigilant and aware of his behavior.

REPORTS TO: General Manager or Franchisee

QUALITIES/REQUIREMENTS:

Experience as a kitchen manager (minimum 2 years).
MAPAQ certification (asset).
Bilingualism (asset).
Full time available.
Focused on customer experience.
Always complies with the banner's approved standards.
Demonstrates flexibility and is open to change in order to

meet the changing needs of the guest.

Works well under pressure and knows how to solve problems

quickly and efficiently.

Puts the priority on the benefit of the team above all.
Demonstrates respect and patience.
Is a good tutor and exercises good judgment.
Wants to succeed, achieve and surpass objectives.
Demonstrates leadership and is proactive.

Pay: From $70,000.00 per year

Benefits:

Discounted or free food
Extended health care
Flexible schedule
On-site parking

Experience:

Kitchen management: 2 years (required)

Language:

English and French (required)

Work Location: In person

Quick apply

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