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REPORTING TO: General Manager

Summary of Work Performed The Kitchen Manager is responsible for leading all Back-of-House operations to ensure exceptional food quality, food safety compliance, inventory control, kitchen organization, team development, and service execution. This role ensures MR MIKES standards are consistently maintained while creating a safe, effective, and guest-focused kitchen environment.

General Responsibilities

Food Safety & Quality

- Maintain the highest standards of food safety, sanitation, and product quality.
- Ensure compliance with all health regulations, MR MIKES procedures, and FIFO practices.
- Complete regular line checks to verify food quality, freshness, organization, and labeling.
- Respond promptly to Steritech and Corporate Audit action plans and ensure corrective actions are completed.
- Ensure all menu items are prepared, portioned, and presented according to current MR MIKES recipes and specifications.

Kitchen Operations
- Maintain a clean, organized, and audit-ready kitchen environment.
- Ensure daily, weekly, and monthly cleaning schedules are completed.
- Manage prep levels and kitchen readiness to support business volumes and peak periods.
- Maintain accurate product labeling and storage standards.

Inventory & Cost Control
- Complete inventory counts accurately and on schedule.
- Manage ordering to maintain appropriate inventory levels while minimizing waste.
- Investigate inventory variances and implement corrective actions.
- Ensure products are received, stored, rotated, and counted according to company standards.

Leadership & Team Development
- Recruit, train, coach, and develop BOH team members.
- Conduct regular performance discussions and provide ongoing feedback.
- Foster a culture of accountability, teamwork, and continuous improvement.
- Promote strong communication and collaboration between BOH and FOH teams.

Scheduling & Labor Management




- Create and post BOH schedules based on forecasted business levels.
- Maintain appropriate staffing levels to support service and operational goals.
- Review time-off requests and adjust labor schedules based on business needs.

Repair & Maintenance
- Monitor kitchen equipment and facility condition.
- Coordinate repair and maintenance requests and support preventative maintenance practices.
- Communicate equipment concerns to restaurant leadership in a timely manner.

Service Leadership
- Lead the kitchen team during service periods to ensure quality, consistency, and speed of execution.
- Maintain a visible presence during peak periods, weekends, and key holidays.
- Ensure the kitchen operates efficiently while delivering an exceptional guest experience.

Performance Expectations Success in this role is measured by:
- Food quality and recipe adherence
- Food safety compliance and audit results
- Kitchen cleanliness and organization
- Inventory accuracy and food cost control
- Waste reduction and ordering efficiency
- Labor management and schedule effectiveness
- Team retention, development, and performance
- Equipment uptime and maintenance follow-through
- Service execution and guest satisfaction

Physical Requirements
- Ability to stand and walk for extended periods.
- Ability to lift and carry up to 50 lbs.
- Ability to work safely in a fast-paced kitchen environment.
- May require a Criminal Record Check

Core Values The Kitchen Manager is expected to demonstrate and promote the MR MIKES Core Values: We Care | We Have Fun | We Believe in Our People | We Own It | We Are Passionate About Hospitality WAGE WILL BE BASED ON EXPERIENCE

Pay: $48,000.00-$54,000.00 per year

Benefits

- Dental care
- Discounted or free food
- Extended health care
- On-site parking
- Vision care

Experience:
- Kitchen Manager: 3 years (required)
- Food handling: 3 years (required)
- Staff training: 3 years (required)
- Food preparation: 3 years (preferred)

Location:
- Edmonton, AB T6C 0Y6 (preferred)

Work Location: In person

📌 MR. MIKES® Bonnie Doon - Kitchen Manager (Edmonton)
🏢 MR MIKES SteakhouseCasual
📍 Edmonton