Kitchen Manager: Role OverviewThe Kitchen Manager is a hands-on leadership role responsible for the overall performance, efficiency, and financial results of the Back of House (BOH) operations. This position serves as the primary bridge between ownership’s culinary vision and the daily execution of the kitchen team.

Core Strategic Responsibilities
Operational Leadership: Oversee all daily kitchen operations, ensuring the team meets production goals while maintaining high food quality and presentation standards.
Financial Stewardship: Take accountability for the BOH Profit & Loss (P&L;), specifically focusing on cost control, labor optimization, and inventory management.
Team Development: Lead, supervise, and mentor kitchen staff through consistent training, coaching, and performance management.
Menu & Quality Management: Collaborate with management and ownership to develop recent menu items, plan expenditures, and improve operational workflows.

Key Performance Duties
Inventory & Logistics: Manage all phases of food preparation, including ordering, portioning, and recording waste to minimize financial loss.
Sanitation & Safety: Ensure strict compliance with food safety practices,



WHMIS, and health codes to maintain a safe working setting.
Inter-Departmental Coordination: Work closely with the General Manager and Front of House (FOH) leadership to ensure a seamless guest experience.
Administrative Oversight: Maintain Kitchen Waste Sheets and handle operational planning to ensure the kitchen is consistently stocked with fresh products.

Professional Requirements
Proven Experience: Typically requires a minimum of 3–4 years of experience in kitchen management or a supervisory role within a high-volume setting.
Technical Proficiency: Comprehensive knowledge of professional cooking methods, ingredients, and specialized kitchen equipment.
Certifications: up-to-date food safety and health and safety training.
Soft Skills: Solid human relations and communication skills to effectively mentor staff and interact with the broader management team.

Pay: $20.00-$26.00 per hour

Expected hours: 35.0 – 50.0 per week

Benefits:
Discounted or free food
Flexible schedule

Work Location: In person

📌 Kitchen Manager/cook Stratford
🏢 Gilly's Pubhouse
📍 Stratford