Control kitchen budgets, inventory, and labour costs while leading culinary execution in high-volume casual dining. Help deliver consistent guest experiences.

Kitchen Managers combine business acumen with hands-on culinary leadership for restaurant teams and associates. This position prepares schedules within budget guidelines, oversees food and culinary labour costs, and maintains consistent product execution. It also supports training, food handling, Health and Safety, and plated presentation standards.

Key Responsibilities:

- Manage kitchen inventory, food, and culinary labour costs
- Schedule culinary teams for restaurant needs and budgets
- Oversee recipe execution and product consistency
- Maintain portion control and plated presentation standards




- Ensure Health and Safety procedures are followed

Requirements:

- Two to three years managing high-volume casual dining kitchens
- Superior business acumen involving budgets and operating costs
- Excellent knowledge of food and culinary preparation
- Ability to motivate and direct kitchen associates
- Post-secondary hospitality or business education is preferred

Use cost management, scheduling, culinary knowledge, and team direction to maintain reliable kitchen performance and guest service.

📌 Casual Dining Kitchen Cost Manager (Canada)
🏢 Sweeping Corporation of America
📍 Canada