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.

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