Lead kitchen operations through inventory control and culinary team leadership in a high-volume casual dining restaurant. Deliver the Perfect Guest Experience consistently.
Kitchen Managers work hands-on with culinary teams and associates to support consistent restaurant execution. The role oversees schedules, budgets, food preparation, quality, and plated presentation. It also ensures recipe adherence, food handling compliance, and ongoing culinary development across the kitchen team.
Key Responsibilities: Manage inventory and food and culinary labour costs
Prepare schedules aligned with restaurant needs and budget guidelines
Oversee kitchen team training and culinary skill development
Maintain quality, portion control, and plated presentation consistency




Ensure recipe adherence and legislative food handling requirements
Requirements: Two to three years management experience in high-volume casual dining
Excellent knowledge of food handling and preparation
Superior understanding of budgets and operating costs
Ability to motivate and direct others
Post-secondary hospitality or business education is preferred
Apply kitchen leadership, food knowledge, cost control, and scheduling expertise to strengthen restaurant execution and guest experiences.

#J-18808-Ljbffr

📌 Restaurant Kitchen Operations Manager (Alberta)
🏢 Sweeping Corporation of America
📍 Alberta