BOH Kitchen Supervisor — Lead Culinary Team & Grow

Push Operations; Toronto; On-site; CAD 55,000 - 85,000; Full time

Benefits offered by this job

Competitive wage

Benefits

Career growth opportunities

Job summary

State & Main Kitchen and Bar in downtown Toronto is seeking a Back-of-House Supervisor to lead our kitchen team with culinary passion and uphold high standards of quality and presentation. You will manage daily operations, schedule shifts, train and mentor staff, and collaborate with front-of-house to ensure seamless service.

Ideal candidates have 3-4+ years in a high-volume, upscale restaurant, strong culinary skills, experience leading kitchen teams, basic inventory and cost awareness, and a

Qualifications

• 3-4+ years of proven experience in a high-volume, upscale restaurant setting.
• Strong culinary skills with a solid understanding of kitchen operations and food preparation.
• Experience in leading and developing kitchen teams, with focus on teamwork and effective management.
• Basic financial acumen, including inventory management and understanding food costs.
• Commitment to maintaining highest standards of food safety, sanitation and quality.

Responsibilities

• Oversee daily kitchen operations, ensuring adherence to established protocols and quality standards.
• Collaborate with Kitchen Management to develop shift schedules and optimize workflow.
• Lead and manage back-of-house staff, including hiring, training, and mentoring.
• Maintain high standards for food quality and presentation across all dishes.
• Coordinate food production, line operations, and expediting to ensure seamless service.
• Manage inventory, order supplies, track usage, and minimize waste.
• Conduct regular inspections of food safety and hygiene practices.

Skills

Leadership

Kitchen management

Food safety

Inventory control

Staff development

Job description

State & Main Kitchen and Bar in downtown Toronto is seeking a Back-of-House Supervisor to lead our kitchen team with culinary passion and uphold high standards of quality and presentation. You will manage daily operations, schedule shifts, train and mentor staff, and collaborate with front-of-house to ensure seamless service.

Ideal candidates have 3-4+ years in a high-volume, upscale restaurant, strong culinary skills, experience leading kitchen teams, basic inventory and cost awareness, and a