Daymi is a modern Lebanese restaurant in Toronto. As we open our new location at 586 Yonge Street, we are looking for an experienced Kitchen Manager to help lead our back-of-house team and maintain strong standards across food quality, consistency, cleanliness and kitchen operations.

This is a hands-on leadership position . The Kitchen Manager works alongside the kitchen team during prep and service while taking responsibility for the day-to-day performance of the BOH.

Reporting to the Restaurant Manager, the Kitchen Manager oversees cooks and dishwashers and helps ensure the kitchen operates efficiently, consistently and to Daymi's standards.

You will be responsible for food quality, kitchen organization, staff training, inventory, ordering, food cost, waste control, scheduling and food safety. When the Restaurant Manager is not present, you will also take greater responsibility for the operation of the shift.

Key Responsibilities

Lead the BOH team during prep and service while working hands-on alongside the team

Maintain consistent food quality, presentation, portioning and recipe execution

Conduct daily quality checks and taste food before service

Ensure opening, running and closing procedures are completed correctly

Monitor prep levels, station readiness and kitchen workflow

Maintain recipe, portioning, labeling, FIFO and food storage standards

Monitor food waste, yields and portion control and identify opportunities to reduce food cost

Manage BOH inventory counts, par levels and kitchen ordering

Receive deliveries and verify product quality, quantity and specifications

Plan kitchen production and staffing for catering orders and high-volume periods

Prepare BOH schedules based on operational needs and labour targets

Train cooks on stations, recipes, procedures and food safety standards





Determine when team members are ready to work stations independently

Provide ongoing coaching and identify areas requiring additional training

Participate in interviewing and trial shifts for BOH candidates

Coordinate employee performance and staffing matters with the Restaurant Manager

Ensure breaks are properly staggered while maintaining kitchen coverage

Maintain solid communication between BOH and FOH

Ensure compliance with food safety, sanitation, allergen and HACCP standards

Oversee daily and weekly kitchen cleaning and proper equipment care

Identify and report equipment or maintenance issues promptly

Hold daily BOH meetings to review prep requirements, expected volume and priorities

Support the Restaurant Manager with kitchen planning, staffing, inventory and operational requirements

Take leadership responsibility for the shift when the Restaurant Manager is absent

Requirements:

Minimum 5 years of food and beverage/kitchen experience

Minimum 2 years of experience supervising or managing a kitchen team

Strong cooking and kitchen execution skills

Experience with inventory, ordering, food cost and waste control

Strong understanding of food safety, sanitation and kitchen hygiene

Ability to train, coach and organize a BOH team

Strong attention to detail and consistency

Comfortable working in a fast-paced kitchen environment

Strong communication and problem-solving skills

Reliable, punctual and able to take ownership of kitchen operations

Comfortable using basic computer systems for scheduling, inventory and reporting

Valid Food Handler Certificate before starting employment

Legally entitled to work in Canada

A culinary diploma or hospitality qualification is an asset but not required where equivalent experience can be demonstrated.

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📌 Kitchen Manager (Ontario)
🏢 Daymi]
📍 Ontario