Kitchen Manager

Daymi; Toronto; On-site; CAD 65,000 - 90,000; Full time

Job summary

Daymi, a modern Lebanese restaurant in Toronto, is seeking an experienced Kitchen Manager to lead our back-of-house team, uphold Daymi's standards across food quality, consistency, cleanliness, and kitchen operations.

This hands-on leadership role reports to the Restaurant Manager, oversees cooks and dishwashers, and handles scheduling, inventory, food cost, training, and HACCP compliance; you will step up during shifts when needed.

Qualifications

• Minimum 5 years of food and beverage/kitchen experience.
• Minimum 2 years of experience supervising or managing a kitchen team.
• Strong cooking and kitchen execution skills.
• Experience with inventory, ordering, food cost and waste control.
• Strong understanding of food safety, sanitation and kitchen hygiene.
• Ability to train, coach and organize a BOH team.
• Comfortable using basic computer systems for scheduling, inventory and reporting.
• Legally entitled to work in Canada.

Responsibilities

• Lead the BOH team during prep and service while working hands-on alongside the team.
• Maintain consistent food quality, presentation, portioning and recipe execution.
• Conduct daily quality checks and taste food before service.
• Ensure opening, running and closing procedures are completed correctly.
• Monitor prep levels, station readiness and kitchen workflow.
• Maintain recipe, portioning, labeling, FIFO and food storage standards.
• Monitor food waste, yields and portion control and identify opportunities to reduce food cost.
• Manage BOH inventory counts, par levels and kitchen ordering.
• Receive deliveries and verify product quality, quantity and specifications.
• Plan kitchen production and staffing for catering orders and high-volume periods.
• Prepare BOH schedules based on operational needs and labour targets.
• Train cooks on stations, recipes, procedures and food safety standards.
• Determine when team members are ready to work stations independently.
• Provide ongoing coaching and identify areas requiring additional training.
• Participate in interviewing and trial shifts for BOH candidates.
• Coordinate employee performance and staffing matters with the Restaurant Manager.
• Ensure breaks are properly staggered while maintaining kitchen coverage.
• Maintain strong communication between BOH and FOH.
• Ensure compliance with food safety, sanitation, allergen and HACCP standards.
• Oversee daily and weekly kitchen cleaning and proper equipment care.
• Identify and report equipment or maintenance issues promptly.
• Hold daily BOH meetings to review prep requirements, expected volume and priorities.
• Support the Restaurant Manager with kitchen planning, staffing, inventory and operational requirements.
• Take leadership responsibility for the shift when the Restaurant Manager is absent.

Skills

Leadership

Cooking skills

Problem-solving

Training & coaching

Scheduling

Inventory management

Education

Culinary diploma

Hospitality qualification

Job description

Daymi is a modern Lebanese restaurant in Toronto. As we open our new location at 586 Yonge Street, we are looking for an experienced Kitchen Manager to help lead our back-of-house team and maintain strong standards across food quality, consistency, cleanliness and kitchen operations.

This is a hands-on leadership position. The Kitchen Manager works alongside the kitchen team during prep and service while taking responsibility for the day-to-day performance of the BOH.

Reporting to the Restaurant Manager, the Kitchen Manager oversees cooks and dishwashers and helps ensure the kitchen operates efficiently, consistently and to Daymi's standards.

You will be responsible for food quality, kitchen organization, staff training, inventory, ordering, food cost, waste control, scheduling and food safety. When the Restaurant Manager is not present, you will also take greater responsibility for the operation of the shift.

Key Responsibilities

• Lead the BOH team during prep and service while working hands-on alongside the team
• Maintain consistent food quality, presentation, portioning and recipe execution
• Conduct daily quality checks and taste food before service
• Ensure opening, running and closing procedures are completed correctly
• Monitor prep levels, station readiness and kitchen workflow
• Maintain recipe, portioning, labeling, FIFO and food storage standards
• Monitor food waste, yields and portion control and identify opportunities to reduce food cost
• Manage BOH inventory counts, par levels and kitchen ordering
• Receive deliveries and verify product quality, quantity and specifications
• Plan kitchen production and staffing for catering orders and high-volume periods
• Prepare BOH schedules based on operational needs and labour targets
• Train cooks on stations, recipes, procedures and food safety standards
• Determine when team members are ready to work stations independently
• Provide ongoing coaching and identify areas requiring additional training
• Participate in interviewing and trial shifts for BOH candidates
• Coordinate employee performance and staffing matters with the Restaurant Manager
• Ensure breaks are properly staggered while maintaining kitchen coverage
• Maintain strong communication between BOH and FOH
• Ensure compliance with food safety, sanitation, allergen and HACCP standards
• Oversee daily and weekly kitchen cleaning and proper equipment care
• Identify and report equipment or maintenance issues promptly
• Hold daily BOH meetings to review prep requirements, expected volume and priorities
• Support the Restaurant Manager with kitchen planning, staffing, inventory and operational requirements
• Take leadership responsibility for the shift when the Restaurant Manager is absent

Requirements:

• Minimum 5 years of food and beverage/kitchen experience
• Minimum 2 years of experience supervising or managing a kitchen team
• Strong cooking and kitchen execution skills
• Experience with inventory, ordering, food cost and waste control
• Strong understanding of food safety, sanitation and kitchen hygiene
• Ability to train, coach and organize a BOH team
• Strong attention to detail and consistency
• Comfortable working in a fast-paced kitchen environment
• Strong communication and problem-solving skills
• Reliable, punctual and able to take ownership of kitchen operations
• Comfortable using basic computer systems for scheduling, inventory and reporting
• Valid Food Handler Certificate before starting employment
• Legally entitled to work in Canada
• A culinary diploma or hospitality qualification is an asset but not required where equivalent experience can be demonstrated.