Culinary Manager

Ruth's Chris Toronto; Toronto; On-site; CAD 60,000 - 80,000; Full time

Job summary

An upscale restaurant in Toronto is seeking a Kitchen Manager to oversee a high-quality kitchen operation. The ideal candidate will have extensive experience in a high-volume restaurant, proficient cooking skills, and strong team management abilities. Responsibilities include ensuring food quality, managing inventory, and leading kitchen staff. This role requires a commitment to excellence and safety standards.

Qualifications

• Extensive experience in a high-volume restaurant.
• Experience in kitchen leadership preferred.
• Ability to maintain food quality and safety standards.

Responsibilities

• Ensure kitchen operations meet high standards.
• Manage kitchen staff recruitment and performance.
• Conduct inventory checks and manage supplies.

Skills

High-volume kitchen operation experience

Proficient cooking skills

Team management

Inventory management

Communication skills

Education

Formal culinary training

Business education

SERV safe certified

Job description

POSITION SUMMARY

Responsible for all aspects of an efficient, high-quality, and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards.

ESSENTIAL TASKS AND RESPONSIBILITIES

1. Conduct thorough walk-through of the operation prior to opening each day.
2. Inspect all aspects of the kitchen operation and storage to ensure they meet Ruth’s Chris high standards of excellence, safety, and sanitation.
3. Perform line checks to ensure proper quality and quantity of food.
4. Check the reservation log in order to plan for the day and help kitchen staff create prep and setup lists for the day.
5. Review reports and data such as Profit & Loss statements and inventories.
6. Conduct regular inventory checks to assess supplies on hand, accurately gauge needs, and order new inventory as needed.
7. Purchase inventory according to sales volumes, forecasted sales, shelf life and PARs.
8. Inspect orders as they arrive to ensure completeness and quality.
9. Inspect equipment and identify maintenance issues.
10. Expedite on the line as necessary.
11. Proficient in all cooking positions and cooking skills.
12. Develop Sous Chef and kitchen team in order to groom the next generation of Ruth’s Chris leadership.
13. Responsible for the interviewing, hiring, and performance management of kitchen staff.
14. Establish short- and long-term development plans and goals for all kitchen staff.
15. Maintain consistent, open communication with all aspects of the operation verbally or via email, notes, meetings.
16. Coordinate the successful implementation of all new menu items and specials.
17. Communicate and educate all staff around new menu items and changes.
18. Work closely with Sales Manager to plan, prepare for, and execute private dining events.
19. Utilize all scheduling tools to maximize productivity and ensure quality service.
20. Respond to Guest issues and keep the Guest foremost in considerations.
21. Ensure proper scheduling and staffing of team to maintain the efficiency, productivity, and profitability of the operation.
22. Conduct table visits with Guests

EDUCATION AND WORK EXPERIENCE

• Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant
• Formal culinary training and education is a plus
• Formal business education is a plus
• SERV safe certified or Food Handler certification

ESSENTIAL PHYSICAL DEMANDS

• Typical shift is 10-12 hours
• Able to work on your feet for at least 8 hours
• Temperature extremes range from working near 1800-degree Fahrenheit broilers to working in a walk-in freezer of -10-degree Fahrenheit
• Must be able to lift, handle, and carry food, supply, small wares, equipment, supplies and paper goods at a minimum of 50 pounds constantly, and up to 100 pounds occasionally
• Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment, as well as to work the line during service periods
• Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products
• Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke

Disclaimer : Background checks, including employment history and criminal record checks, are part of the recruitment process. By applying, you consent to these checks as required by applicable laws.