As our Kitchen Manager you will be responsible for the following, but always be open to manage change:

- Lead a team of inspired culinary professionals, recreating the ultimate dining experience on a daily basis.
- Maintain the highest quality control and consistency in a busy kitchen environment.
- Prepare and lead daily shifts overseeing the operations of the kitchen while participating hands‑on. Earn your stripes and respect.
- Effectively manage daily production goals, as well as food, waste, inventory and labour cost controls.
- Create the optimum schedule using targeted sales, group bookings and a strict budget to ensure operational excellence and financial control.
- Ordering product, new stock and supplies following a strict par level and budget.
- Provide ongoing teaching, motivating and leading your team.

Requirements

- Observes daily conditions of all physical facilities and equipment in the restaurant, makes recommendations for corrections and improvements as necessary.
- Completes all necessary documentation associated with the revenues and labour.
- Completes and conducts Team performance reviews annually or as required.
- Maintains effective communications with all staff.
- Attends meetings, teaching activities, courses and other work‑related activities as required.
- Where appropriate, initiates meetings to address and resolve quality concerns and to continuously identify improvement opportunities.




- Prepares and maintains annual operations budget, inclusive of labour and food cost.
- Reviews monthly financial statements, and takes action where necessary.
- Ensures a safe and healthy work environment for all staff and guests.
- Demonstrates strong and effective communication with all departments.
- Other duties as may be assigned.
- Minimum 3 years of previous restaurant management experience, in a comparable restaurant is an asset.
- High School diploma or equivalency required, post‑secondary education in the culinary field preferred.
- Proficiency in English verbal and written communication.
- Positive People Leader.
- Cooperative Member of the Management Leadership Team.
- Cost Control Champion – Food, Labour, Chemicals & Guest Supplies.
- Master of Operational Excellence.

Qualifications

- Minimum 5 years combined cooking experience and supervisory experience.
- Effective interpersonal, oral, and written communication skills.
- Must be punctual, dependable, and flexible to work evenings, weekends, and holidays. Must be able to work the '4x4' — 4 busiest shifts on the 4 busiest days.
- Ability to work under pressure and take initiative in a fast‑paced environment.
- Positive attitude and a willingness to learn.
- Must have a neat appearance and be well groomed. Your image is a reflection of our Brand.

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📌 Chef (Ottawa)
🏢 Torsap Thai Kitchen
📍 Ottawa