Responsibilities and essential job functions include but are not limited to the following:

Kitchen Operational Management

Oversee the preparation and cooking of all food items, ensuring consistency and quality

Manage kitchen workflow, ensuring timely delivery of food to customers

Maintain a clean and organized kitchen environment, ensuring compliance with all safety and sanitation regulations

Staff Management

Hire, train, and supervise kitchen staff, including cooks, prep cooks and other kitchen personnel.

Assign tasks to kitchen staff and monitor performance to ensure adherence to safety, cleanliness, and food quality standards

Create staff schedules, ensuring adequate coverage during peak times

Provide ongoing training and mentorship to kitchen staff to improve skills and maintain high performance.

Food Safety and Quality Control

Enforce food safety standards, including temperature control, sanitation, and cleanliness, in accordance with local health regulations.

Monitor the quality and consistency of food preparation, ensuring the restaurant meets or exceeds guest expectations.

Conduct regular inventory checks and inspections to ensure all food items are stored correctly and that products are used before their expiration dates.

Inventory and Ordering

Maintain and monitor inventory levels for all kitchen supplies, ingredients, and equipment

Place orders with suppliers as needed and manage the receipt of deliveries, ensuring proper storage and handling

Track and control food costs, ensuring the kitchen stays within budget





Cost Control and Budgeting

Manage the kitchen’s budget by analyzing food costs and adjusting menus or inventory orders to maintain profitability

Implement procedures to minimize waste and optimize food preparation processes

Track and report on kitchen performance, including food costs, waste and labor expenses.

Collaboration with Management

Work closely with the Store Manage and other department heads to coordinate kitchen activities with front‑of‑house operations

Help design and implement new menu items and assist with food trends and promotions

Provide input on hiring, firing, and disciplinary actions for kitchen staff.

Qualifications

Proven experience as a Kitchen Manager or in a similar supervisory role in the foodservice industry.

Strong leadership and team management skills.

Excellent knowledge of kitchen operations, including food safety regulations and best practices.

Ability to manage multiple tasks in a fast‑paced environment

Strong organizational skills and attention to detail

Experience in budgeting, cost control, and inventory management

High School diploma or equivalent; Culinary Arts degree or equivalent is preferred.

Certification in food safety and sanitation preferred

Benefits

Market-competitive salary and performance‑based bonuses: $25-$35/hr (including tips), performance-based bonuses

Health, dental, and vision insurance

Discounted meals and drinks

Paid breaks

Opportunities for career growth and development

#J-18808-Ljbffr

📌 Barback (Ontario)
🏢 Torsap Thai Kitchen
📍 Ontario