Kitchen Manager – Bâton Rouge Kanata$80,000–$100,000 Total Annual Compensation + $2,500 Signing Bonus

Bâton Rouge Grillhouse & Bar in Kanata is looking for an experienced, hands-on Kitchen Manager to lead our high-volume kitchen operation.

This is a full-time, permanent leadership opportunity offering expected total annual compensation of $80,000–$100,000, including salary and kitchen tip-out, plus a $2,500 signing bonus.

About Bâton Rouge

Bâton Rouge is known for its famous BBQ ribs, which are the centrepiece of our menu and a foundation of the restaurant’s reputation.

Our menu also features high-quality grilled cuts of beef, fresh fish and other carefully prepared dishes. Our reputation is built on bold flavours, consistent quality and memorable guest experiences.

Our kitchen team works in a fast-paced, guest-focused environment where attention to detail, consistency and pride in craftsmanship are highly valued.

The Opportunity

We are looking for a strong restaurant leader who understands high-volume service, meat preparation, grill execution, food-cost management, scheduling, training and team development.

The successful candidate will be organized, composed under pressure and capable of maintaining demanding food and service standards while building a professional, respectful and accountable kitchen culture.

This is a hands-on management position. The Kitchen Manager must be prepared to work directly alongside the kitchen team and support operations during busy services.

Responsibilities

- Lead the day-to-day operation of a high-volume grillhouse kitchen
- Maintain consistent food quality, presentation, portioning and recipe execution
- Ensure Bâton Rouge recipes, specifications and operating standards are followed
- Supervise, train, coach and develop kitchen employees and supervisors
- Build and maintain a dependable, professional and accountable kitchen team




- Prepare schedules based on forecasted business levels
- Manage food and labour costs without compromising quality or guest satisfaction
- Oversee ordering, receiving, inventory, storage and product rotation
- Monitor meat yields, trimming, cutting, portioning and product quality
- Reduce waste and maintain proper portion control
- Ensure the kitchen is properly stocked and prepared for each service
- Maintain food-safety, sanitation and workplace-safety standards
- Address performance, attendance and conduct concerns fairly and promptly
- Work closely with the General Manager and restaurant leadership team
- Participate directly in kitchen operations when required

Qualifications

- Proven kitchen-management or senior kitchen-leadership experience
- Experience working in a high-volume restaurant
- Strong knowledge of beef and other meat cuts
- Experience with meat cutting, trimming, portioning, yield and proper product handling
- Strong knowledge of grill operation, steak temperatures and degrees of doneness
- Experience maintaining consistency and quality in a steakhouse or grillhouse workplace
- Demonstrated experience controlling food cost, labour cost, inventory and waste
- Strong scheduling, organizational and communication skills
- Ability to train, motivate and hold employees accountable
- Ability to lead firmly, fairly and professionally
- Availability to work evenings, weekends and holidays as required
- Legally entitled to work in Canada

Experience with an established restaurant chain is a strong asset.





Previous Bâton Rouge management experience is a significant asset and may allow for a seamless transition into our systems, menu, operating standards and brand expectations. However, Bâton Rouge experience is not required, and qualified candidates from other successful restaurant, steakhouse and grillhouse operations are strongly encouraged to apply.

Candidates currently living outside Ottawa who are independently open to relocating for the right long-term opportunity are also welcome to apply.

Compensation

- Expected total annual compensation of $80,000–$100,000, including salary and kitchen tip-out
- $2,500 signing bonus, paid as follows:
- $500 paid upon starting employment
- $2,000 paid after successfully completing one month of employment
- Full-time, permanent position
- Compensation will be based on experience, qualifications and demonstrated ability

How to Apply

Please submit your résumé outlining:

- Your kitchen-management experience
- The size and style of restaurants you have managed
- Your experience leading and developing kitchen teams
- Your knowledge of meat preparation and grill operations
- Your experience managing food cost, labour, inventory and scheduling

We appreciate all applications. Only candidates selected for an interview will be contacted.

Compensation and Bonus Conditions

The advertised annual compensation range represents expected total compensation, including salary and kitchen tip-out. Actual tip-out earnings may vary based on restaurant sales, hours worked and applicable tip-distribution practices.

The signing bonus is subject to the conditions outlined in the written employment agreement, including continued active employment and satisfactory performance on the applicable payment dates.

Pay: $80,000.00-$100,000.00 per year

Benefits:

- Discounted or free food
- On-site parking

Work Location: In person

📌 Kitchen Manager/Head Chef (Canada)
🏢 Bâton Rouge Grillhouse & Bar
📍 Canada