Kitchen Manager

State and Main Etobicoke; Toronto; On-site; CAD 70,000 - 90,000; Full time

Benefits offered by this job

Competitive salary

Benefits package

Career growth opportunities

Bonus potential

Job summary

State and Main Etobicoke is seeking a Kitchen Manager to lead our high-volume, upscale kitchen in Toronto. You will oversee operations, manage the back-of-house team, and drive menu innovation while maintaining exceptional quality and cost controls.

Join a team that values culinary excellence, leadership, and guest satisfaction, with opportunities for growth and a competitive salary and benefits package.

Qualifications

• 2–3+ years of proven experience as a Kitchen Manager or Sous Chef in a high-volume, upscale restaurant.
• Strong culinary skills with understanding of kitchen operations, food preparation, and cooking techniques.
• Leadership experience with a track record of developing and motivating kitchen teams.

Responsibilities

• Oversee all kitchen operations, ensuring dishes meet high standards of quality, presentation, and taste.
• Lead back-of-house team, including hiring, coaching, disciplining, and mentoring.
• Allocate time for training and maintenance while managing labor cost budget.
• Manage inventory, food costs, and kitchen budgets to maximize efficiency and profitability.
• Maintain a safe, clean, and organized kitchen environment, adhering to health and safety regulations.
• Innovate and refresh the menu with seasonal offerings, while ensuring consistency and excellence in every dish.
• Collaborate with front-of-house to ensure seamless service and cohesive dining experience.

Skills

Kitchen Management

Culinary Skills

Team Leadership

Job description

Join Our Team at State & Main Kitchen and Bar!

At State & Main, we love to take care of people. We’re more than just a dining destination—we’re a vibrant hub where downtown energy meets exceptional hospitality. Our restaurants are known for their inviting atmosphere, where elevated comfort foods, craft cocktails, and a broad selection of wines come together to create unforgettable experiences.

We’re looking for a Kitchen Manager who will lead with culinary passion, inspire a dedicated kitchen team, and uphold the high standards that make State & Main a standout in the culinary scene. If you're ready to drive a dynamic kitchen environment and make a real impact on our guests' dining experiences, we’d love to have you join our team!

Why Join Us?

At State & Main, we're not just another restaurant—we're a destination for those who appreciate the finer things in life. Here’s why you should consider leading our kitchen team:

• Competitive Salary & Benefits: We recognize your culinary expertise and offer a competitive salary and benefits package, including bonus earning potential.
• Opportunity to Grow: Expand your career with opportunities for advancement and professional development.
• Lead a Passionate Team: Be at the helm of a dedicated kitchen team that takes pride in delivering exceptional dishes every day.
• Build a Culinary Community: Create a kitchen culture where teamwork and creativity thrive, ensuring every dish is a masterpiece.

Key Duties & Responsibilities:

• Oversee all kitchen operations, ensuring every dish meets our high standards for quality, presentation, and taste.
• Lead and manage the back-of-house team, including hiring, coaching, disciplining, and mentoring, while fostering a collaborative, professional, and continuously improving environment.
• Allocate time for training and maintenance while managing the overall labor cost budget to ensure efficient kitchen operations.
• Manage inventory, food costs, and kitchen budgets to maximize efficiency and profitability.
• Maintain a safe, clean, and organized kitchen environment, adhering to all health and safety regulations.
• Innovate and refresh the menu with seasonal offerings, while ensuring consistency and excellence in every dish.
• Collaborate with the front-of-house team to ensure seamless service and a cohesive dining experience for guests.

Qualifications:

• 2-3+ years of proven experience as a Kitchen Manager or Sous Chef in a high-volume, upscale restaurant setting.
• Strong culinary skills with a deep understanding of kitchen operations, food preparation, and cooking techniques.
• Leadership experience with a track record of developing and motivating kitchen teams.