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 setting
- 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

- 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 growth opportunities and development

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📌 Barback (Toronto)
🏢 Torsap Thai Kitchen
📍 Toronto