Chef

Torsap Thai Kitchen; Ottawa; On-site; CAD 50,000 - 70,000; Full time

Job summary

Torsap Thai Kitchen in Ottawa is seeking a Kitchen Manager to oversee the culinary team and ensure the highest quality dining experience. The role involves leading operations, managing production goals, and maintaining financial controls. The ideal candidate will have at least 5 years of experience in cooking and supervisory roles, with strong communication skills and the ability to lead effectively. A positive attitude and flexibility are essential, along with a focus on operational excellence.

Qualifications

• Minimum 3 years of previous restaurant management experience in a comparable restaurant.
• Minimum 5 years combined cooking experience and supervisory experience.
• Proficiency in English verbal and written communication.

Responsibilities

• Lead a team of culinary professionals to ensure quality dining experience.
• Oversee daily operations, food production, and team management.
• Prepare and maintain annual operations budget.

Skills

Effective interpersonal skills

Strong communication skills

Team leadership

Education

High School diploma or equivalency

Post-secondary education in culinary field

Job description

As our Kitchen Manager you will be responsible for the following, but always be open to manage change:

• Lead a team of inspired culinary professionals, recreating the ultimate dining experience on a daily basis.
• Maintain the highest quality control and consistency in a busy kitchen environment.
• Prepare and lead daily shifts overseeing the operations of the kitchen while participating hands‑on. Earn your stripes and respect.
• Effectively manage daily production goals, as well as food, waste, inventory and labour cost controls.
• Create the optimum schedule using targeted sales, group bookings and a strict budget to ensure operational excellence and financial control.
• Ordering product, new stock and supplies following a strict par level and budget.
• Provide ongoing teaching, motivating and leading your team.

Requirements

• Observes daily conditions of all physical facilities and equipment in the restaurant, makes recommendations for corrections and improvements as necessary.
• Completes all necessary documentation associated with the revenues and labour.
• Completes and conducts Team performance reviews annually or as required.
• Maintains effective communications with all staff.
• Attends meetings, teaching activities, courses and other work‑related activities as required.
• Where appropriate, initiates meetings to address and resolve quality concerns and to continuously identify improvement opportunities.
• Prepares and maintains annual operations budget, inclusive of labour and food cost.
• Reviews monthly financial statements, and takes action where necessary.
• Ensures a safe and healthy work environment for all staff and guests.
• Demonstrates strong and effective communication with all departments.
• Other duties as may be assigned.
• Minimum 3 years of previous restaurant management experience, in a comparable restaurant is an asset.
• High School diploma or equivalency required, post‑secondary education in the culinary field preferred.
• Proficiency in English verbal and written communication.
• Positive People Leader.
• Collaborative Member of the Management Leadership Team.
• Cost Control Champion – Food, Labour, Chemicals & Guest Supplies.
• Master of Operational Excellence.

Qualifications

• Minimum 5 years combined cooking experience and supervisory experience.
• Effective interpersonal, oral, and written communication skills.
• Must be punctual, dependable, and flexible to work evenings, weekends, and holidays. Must be able to work the '4x4' — 4 busiest shifts on the 4 busiest days.
• Ability to work under pressure and take initiative in a fast‑paced environment.
• Positive attitude and a willingness to learn.
• Must have a neat appearance and be well groomed. Your image is a reflection of our Brand.