Drive kitchen performance in casual dining through scheduling, recipe adherence, portion control, and robust knowledge of food preparation.
As a Kitchen Manager, you will work hands-on with the culinary team and associates to deliver the Perfect Guest Experience.
Your responsibilities include managing inventory and costs, preparing schedules, overseeing training, and maintaining consistent kitchen execution.
The role also emphasizes legislative, food handling, and Health and Safety requirements.
Key Responsibilities: Prepare culinary team schedules within budget guidelines
Manage food, inventory, and culinary labour costs
Oversee training and development for kitchen associates
Ensure recipe adherence for all products served
Oversee legislative and food handling compliance
Requirements: Minimum one to two years restaurant management experience
Experience in a high-volume casual dining restaurant
Post-secondary hospitality or business education is beneficial
Understanding of budgets and operating costs
Demonstrated ability to motivate and direct others
Use restaurant management experience, scheduling skills, and food knowledge to guide reliable kitchen operations and guest service.