Kitchen Manager

Blue Shock; Ontario; On-site; CAD 50,000 - 70,000; Full time

Job summary

A leading casual dining restaurant in Ottawa is seeking a Kitchen Manager to oversee kitchen operations, manage staff, and ensure guest satisfaction. The ideal candidate will demonstrate strong leadership and organizational skills, creating a positive work culture while maintaining high standards of food safety and quality.

Qualifications

• Experience in managing kitchen operations in a casual dining environment.
• Strong organizational skills and ability to thrive in a fast-paced environment.

Responsibilities

• Oversee daily kitchen operations and manage food and labor costs.
• Lead and train kitchen staff to ensure excellent guest experiences.
• Develop business plans focusing on standards, sales, and personnel.

Skills

Leadership

Teamwork

Time Management

Communication

Problem Resolution

Job description

We are looking for a Kitchen Manager from the full service casual dining market in Ottawa!

The Kitchen Manager at Canada's leading casual dining restaurant oversees the daily operations of the kitchen. This includes managing, scheduling, training, and controlling food and labour costs. The Kitchen Manager leads the team during operations, focusing on serving perfect food every time and working with a sense of purpose and urgency.

Additionally, they oversee inventory and ordering of food and supplies, receiving and preparing all foodstuffs according to company policies and practices. The Kitchen Manager is responsible for ensuring an excellent guest experience from start to finish for our most important people—our guests and team members. They demonstrate outstanding leadership, champion a fun and safe work environment, and contribute to a thriving workplace culture. They create, lead, and manage a positive and fun restaurant culture.

• Increase sales by ensuring guest satisfaction and prompt problem resolution.
• Lead, implement, and manage all aspects of human resources: recruitment and selection, coaching, training, performance management, recognition, and development.
• Lead, manage, and deliver a friendly Perfect Guest Experience across dine-in, sports bar, take-out, and delivery services.
• Develop and manage the business plan with a focus on standards, sales, costs, and personnel.
• Develop strong relationships with Sous Chefs and staff to ensure efficient restaurant operations that meet all standards and procedures.
• Maintain a positive attitude that promotes teamwork within the restaurant.
• Lead local store marketing and community involvement, including planning and execution.
• Oversee controllable costs such as food, labour, and kitchen quality, as well as billing times.
• Manage fixed costs by continually researching and evaluating to minimize expenses and optimize profit.
• Ensure operational and occupational health and safety standards are in place and followed.
• Establish and maintain security protocols for guest, employee, and restaurant safety.
• Build relationships and give back to the local community.
• Participate in management training programs, leadership development, and mentorship initiatives.
• Create a respectful work culture where feedback matters.
• Recognize and reward excellence among team members.
• Lead by example, working alongside team members.
• Achieve goals through strong organizational skills and effective time management.
• Build relationships by finding common ground and working cohesively with all team members.
• Champion the 'Heart of Hospitality,' uphold Brand Standards, and ensure Food Safety.
• Communicate effectively, sharing goals and challenges, and continuously coaching the team for improvement.
• Maintain composure and thrive in a fast-paced environment.
• Seek professional development opportunities and continuously pursue new learning and skill-building moments.