Kitchen Manager

About MR MIKES

MR MIKES SteakhouseCasual is not your typical steakhouse. We’re unapologetically Canadian, proud of our heritage, and passionate about delivering consistently great food and service in a relaxed, down-to-earth environment.

Position Summary

As the Kitchen Manager at MR MIKES, you will lead all Back of House operations with a strong focus on food quality, food cost, labour management, portion control, kitchen efficiency, training, and profitability.

This is a hands-on leadership role responsible for building a strong kitchen team, maintaining operational standards, controlling costs, and ensuring every plate leaving the kitchen meets MR MIKES expectations.

Key Responsibilities

Team Leadership & Development

- Lead, coach, train, and develop Back of House team members.
- Maintain a strong leadership presence during peak periods.
- Ensure new and existing employees complete required training and online learning.
- Provide regular feedback, recognize strong performance, and address performance concerns when required.
- Build a positive kitchen culture focused on teamwork, accountability, and communication.

Food Cost, Labour & Profitability

- Manage food cost, Back of House labour, inventory, and waste within established targets.
- Build and manage schedules based on forecasted sales and labour requirements.
- Monitor labour during shifts and adjust staffing, breaks, start times, and cuts as required.
- Maintain appropriate inventory and ordering levels based on sales volumes and product usage.
- Monitor waste, spoilage, overproduction, and inventory variances.
- Identify opportunities to improve productivity and profitability without compromising quality or guest experience.

Portion Control, Food Quality & Presentation

- Ensure all food is prepared according to MR MIKES recipes, specifications,



and portion standards.
- Monitor portion control, particularly for steaks, proteins, and other high-cost products.
- Ensure consistency in food quality, temperature, and presentation.
- Conduct regular line and quality checks.
- Address recurring food quality, preparation, or presentation concerns quickly.
- Reinforce proper food storage, rotation, labeling, and FIFO procedures.

Kitchen Efficiency & Operations

- Ensure the kitchen is organized, properly stocked, and prepared for expected business volumes.
- Maintain effective prep levels and ensure prep lists are completed efficiently.
- Monitor ticket times and identify opportunities to improve kitchen flow and productivity.
- Ensure opening, closing, cleaning, and shift-change procedures are completed consistently.
- Maintain strong communication between Back of House, Front of House, and management teams.
- Prepare the kitchen for promotions, large reservations, special events, and high-volume periods.

Repair, Maintenance & Safety

- Monitor kitchen equipment and report repair or maintenance concerns promptly.
- Ensure preventative maintenance and equipment cleaning schedules are followed.
- Coach employees on proper equipment use to reduce damage and unnecessary repair costs.
- Maintain a clean, organized, and safe kitchen environment.
- Ensure compliance with food safety, sanitation, workplace safety, and health regulations.





Key Performance Expectations Success in this role will be measured through:

- Food cost and waste control
- Back of House labour performance
- Portion control and inventory management
- Food quality and presentation
- Ticket times and kitchen efficiency
- Equipment care and maintenance
- Food safety and cleanliness
- Training completion and team development
- Overall restaurant profitability

Qualifications

- High School Graduation is required; Post-Secondary Education is considered an asset.
- Minimum 3 years of restaurant kitchen experience is preferred.
- Previous kitchen supervisory or management experience is required.
- Experience in a high-volume casual dining setting is considered an asset.
- Strong understanding of food cost, labour management, inventory, portion control, and restaurant profitability.
- Strong leadership, communication, organization, and problem-solving skills.
- Provincial Food Safety certification is required.
- First Aid certification is considered an asset.
- Must be available to work evenings, weekends, and holidays as required.
- May require a Criminal Record Check.

Remuneration Details regarding compensation, benefits, vacation entitlements, and other employment terms will be outlined in a separate employment agreement.

Job Types: Full-time, Part-time, Permanent

Pay: $50,000.00-$55,000.00 per year

Ability to commute/relocate

- West Edmonton Mall, AB: reliably commute or plan to relocate before starting work (required)

Education:
- Secondary School (required)

Experience:
- Kitchen: 1 year (required)

Language:
- English (required)

Licence/Certification:
- Food Handler Certification (required)

Location:
- West Edmonton Mall, AB (preferred)

Willingness to travel:
- 25% (preferred)

Work Location: In person

📌 MR. MIKES® West Edmonton Mall - Kitchen Manager
🏢 MR MIKES SteakhouseCasual
📍 Edmonton