Kitchen Manager — Year-Round

$22–$25/hour, depending on experience + tips | Grand Bend, Ontario

Midori Sushi Bar & Restaurant is seeking an experienced Kitchen Manager to lead our back-of-house team.

This is a hands-on leadership and management position, not simply a cooking role. We are looking for someone who can lead and develop a team, organize kitchen operations, control food and labour costs, accurately cost recipes and menu items, create effective schedules, and contribute to menu development and seasonal features.

Midori is an independently owned, year-round sushi and Asian-fusion restaurant in Grand Bend. Our business is highly seasonal, requiring strong organization and planning through both high-volume summer service and our quieter off-season.

Key Responsibilities

Lead, coach and hold the kitchen team accountable

Organize daily kitchen operations and delegate responsibilities effectively

Develop and manage prep systems and appropriate production levels

Train and develop BOH employees

Assist with hiring and onboarding kitchen staff

Create efficient kitchen schedules and actively manage labour costs

Accurately food cost recipes and menu items and maintain target food-cost percentages

Develop, test and cost new menu items and seasonal features

Monitor and actively work to reduce food costs through portion control, yields, waste reduction and purchasing

Manage inventory and ordering

Maintain food quality, consistency and presentation

Maintain accurate recipes, portions, procedures and kitchen systems

Ensure food-safety, cleanliness and sanitation standards are consistently followed

Prepare the kitchen and team for high-volume services

Identify operational problems and implement solutions

Communicate effectively with ownership and FOH management

Work hands-on during service when required The Kitchen Manager is expected to delegate effectively and dedicate appropriate time to leadership, training, menu development, food costing, ordering,



scheduling, organization and overall kitchen management rather than spending the majority of their time completing prep tasks.

What We're Looking For

Minimum 3 years of professional kitchen experience

Previous kitchen leadership or management experience

Demonstrated ability to accurately food cost recipes and menu items

Experience developing, testing and costing new menu items

Strong understanding of food-cost management and the ability to identify and implement ways to keep food costs within target

Strong understanding of inventory, ordering, portion control and waste management, including the ability to implement these systems with staff

Understanding of labour management and scheduling

Strong leadership, communication and organizational skills

Ability to train, delegate and hold employees accountable

Strong problem-solving skills

Food-safety knowledge

Comfortable leading a team during high-volume service

Sushi or Asian-cuisine experience is an asset, but not required

Reliable transportation to Grand Bend

Year-round evening and weekend availability

What We Offer

$22–$25/hour, depending on experience + tips

Permanent, year-round leadership position

Staff meals/discounts

Opportunity to contribute creatively to menu development and seasonal features

Opportunity to play a meaningful role in developing our kitchen and team

Support from an involved ownership and management team

Opportunity for long-term growth

Pay: $22.00-$25.00 per hour

Advantages

- Discounted or free food
- Flexible schedule
- On-site parking

Application question(s):
- Do you have experience calculating recipe and menu-item food costs?
- Do you have previous kitchen leadership or management experience?
- Do you have experience developing and costing new menu items?
- How many years of professional kitchen experience do you have?
- Less than 3 years, disqualifying. 3-5 or 5+

Experience:
- Professional kitchen : 3 years (required)

Language:
- English (required)

Work Location: In person

📌 Kitchen Manager (Grand Bend)
🏢 Midori sushi bar and restaurant
📍 Grand Bend