BarChef is seeking a motivated and experienced Kitchen Manager to lead the daily operations of our kitchen while upholding the exceptional standards of quality, creativity, and hospitality that define our brand. The ideal candidate is a hands-on culinary leader with strong organizational, communication, and team-development skills who thrives in a fast-paced, high-volume environment.

The Kitchen Manager is responsible for overseeing all aspects of kitchen operations, including team leadership and training, scheduling, inventory and cost control, food quality, health and safety compliance, and the efficient execution of BarChef’s food and modernist culinary programs. This position plays an essential role in developing a positive, accountable team culture while driving consistency, operational excellence, and continued culinary innovation.

Responsibilities and Duties

- Lead and oversee daily kitchen operations, ensuring efficient preparation, service, and closing procedures.
- Maintain BarChef’s standards for food and cocktail quality, presentation, consistency, creativity, and hospitality.
- Manage the execution of all food offerings and modernist culinary programs.
- Train, coach, supervise, and evaluate kitchen team members.
- Assign daily tasks and ensure prep lists, production schedules, and service requirements are completed.
- Monitor kitchen performance during service and provide hands-on support when required.
- Maintain accurate inventory levels and oversee ordering, receiving, storage, and product rotation.
- Control food and labour costs while minimizing waste, spoilage, and unnecessary expenses.
- Ensure compliance with food safety, sanitation, workplace safety, and company policies.
- Maintain a clean, organized, and inspection-ready kitchen at all times.
- Monitor equipment condition and coordinate maintenance or repairs when necessary.
- Support menu development, recipe testing, plating standards, and seasonal menu changes.




- Maintain accurate recipes, preparation procedures, portion standards, and training materials.
- Work collaboratively with culinary leadership, front-of-house management, and the events team.
- Address performance concerns, operational challenges, and guest feedback professionally and promptly.
- Foster a positive, respectful, accountable, and team-oriented workplace culture.
- Complete required administrative duties, reports, logs, and operational documentation accurately and on time.

Minimum Requirements

- Minimum three years of professional kitchen experience in a high-volume restaurant, bar, hotel, or hospitality environment.
- Minimum one year of experience in a kitchen leadership or supervisory position.
- Strong culinary, organizational, communication, and team-management skills.
- Demonstrated ability to lead a kitchen team and maintain standards during demanding service periods.
- Working knowledge of inventory management, food costing, labour control, ordering, and waste reduction.
- Robust understanding of food safety, sanitation, allergen awareness, and workplace safety practices.
- Ability to follow and enforce standardized recipes, preparation methods, portion controls, and presentation standards.
- Ability to manage competing priorities and resolve operational issues calmly and professionally.
- Availability to work evenings, weekends, holidays, and special events as required.
- Ability to stand for extended periods and safely lift and carry items commonly required in a professional kitchen.
- Valid Ontario Food Handler Certification or willingness to obtain certification before beginning the position.
- Legally eligible to work in Canada.

Experience with modernist culinary techniques, fine dining, cocktail-focused hospitality, menu development, and private-event execution is considered an asset.

Pay: $22.00-$26.00 per hour

Benefits:

- Discounted or free food
- Flexible schedule
- Store discount

Work Location: In person

📌 Kitchen Manager (Toronto)
🏢 BarChef
📍 Toronto