We are looking for an experienced, hands-on Kitchen Manager / Chef to lead our kitchen team. This is not strictly a management position—the successful candidate must be confident and experienced in cooking and working on the line during service. The Kitchen Manager / Chef will lead by example, actively participate in food preparation and service, while also managing staff, inventory, food costs, kitchen operations, and food quality.
Key Responsibilities
Cook and work hands-on in the kitchen during prep and service.
Be confident working all stations and stepping in wherever needed.
Lead, train, and manage the kitchen team. Ensure food is prepared and presented consistently and to a high standard.
Oversee daily prep, service, and closing procedures. Create staff schedules and manage kitchen labour.
Manage food ordering, inventory, waste, and food costs.
Maintain recipes, portion control, and consistency.
Ensure proper food storage, labelling, rotation, and temperature controls. Maintain a clean, organized, and safe kitchen.
Ensure all staff follow proper food safety, sanitation, and kitchen procedures.
Train and develop kitchen staff and address performance issues when necessary.
Work closely with management and front-of-house staff.
Assist with menu development, specials, events, and catering.
Lead by example and maintain a positive, professional kitchen environment.
Qualifications Previous experience as a Chef, Sous Chef, or Kitchen Manager.
Strong cooking skills and the ability to confidently work on the line in a fast-paced restaurant.
Experience managing and leading a kitchen team. Knowledge of food costing, ordering, inventory, and portion control.
Strong understanding of food safety and sanitation requirements.
Excellent organization, leadership, and communication skills.
Ability to remain calm and efficient during busy services.
Must be available to work evenings, weekends, and holidays as required.
Pay: $23.00-$26.00 per hour
Benefits:
Work Location: In person
