Overview The Kitchen Manager/Supervisor at Ginger at Chillax oversees daily kitchen operations, including staff supervision, scheduling, inventory control, food preparation, and quality standards. This hands-on leadership role reports directly to and coordinates with the Corporate Chef to ensure efficient kitchen operations, consistent food quality, effective cost control, and compliance with company standards. Duties & Responsibilities
- Kitchen Operations: Supervise kitchen staff, organize daily tasks, coordinate food preparation, and ensure smooth and efficient service.
- Staff Scheduling: Prepare and manage weekly kitchen schedules based on business needs, projected sales, and labour budgets. Monitor staff hours, attendance, overtime, and shift coverage.
- Inventory Management: Monitor inventory levels, conduct regular stock counts, maintain accurate inventory records, and ensure proper stock rotation using FIFO principles.
- Ordering & Cost Control: Manage ingredient ordering, monitor food costs, minimize waste, and maintain appropriate stock levels within established budgets.
- Corporate Chef Coordination: Report directly to and work closely with the Corporate Chef on kitchen operations, staffing, scheduling, inventory management, menu implementation, food quality, and cost control. Execute operational plans and standards established by the Corporate Chef.
- Food Quality & Consistency: Ensure all dishes meet company recipes, portion standards, presentation guidelines, and quality expectations.
- Food Safety & Sanitation: Maintain compliance with food safety regulations, proper storage procedures, temperature controls,



and kitchen cleanliness standards.
- Team Leadership & Training: Train and support kitchen employees, monitor performance, and implement training standards established by the Corporate Chef.
- Communication & Coordination: Coordinate with restaurant management and front-of-house teams to maintain efficient service and resolve operational issues.
- Reporting & Accountability: Provide regular updates to the Corporate Chef regarding kitchen performance, staffing, labour costs, inventory, food waste, and operational challenges. Escalate significant issues promptly. Qualifications Required:
- Strong leadership, communication, and organizational skills.
- Experience in kitchen operations, food preparation, and staff supervision.
- Ability to prepare staff schedules and manage labour costs.
- Knowledge of inventory management, ordering, portion control, and waste reduction.
- Understanding of food safety regulations and kitchen sanitation standards.
- Ability to coordinate effectively with the Corporate Chef and implement company-wide operating standards. Preferred:
- Previous experience as a Kitchen Manager, Kitchen Supervisor, Sous Chef, or similar leadership position.
- Experience using scheduling, inventory management, or restaurant management software.
- Knowledge of food cost calculations, labour budgeting, and operational performance monitoring.
- Experience training staff and implementing standardized kitchen procedures. Compensation Base salary + Performance Bonus Pay: $50,000.00-$60,000.00 per year

Benefits:
- Extended health care
- In office parking
- Store discount Work

Location:
In person

📌 Kitchen Manager/Supervisor (Thornhill)
🏢 CHILLAX
📍 Thornhill