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.

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