Kitchen Manager (Winter Season)

Priority Dispatch Corp.; Vernon; On-site; CAD 30,000 - 33,000; Full time

Job summary

Priority Dispatch Corp. is seeking a Kitchen Manager to lead a high-volume kitchen at Silver Star Mountain, BC. The role oversees 4–12 cooks, coordinates menu development, bansquets setup, and maintains food safety and quality.

You will manage sourcing, inventory, costs, forecasting and scheduling while ensuring sanitary cooking conditions and clear communication with the kitchen team. Strong leadership in a fast-paced environment is essential.

Qualifications

• Experience with sourcing and ordering food.
• Oversee team of cooks 4-12.
• Experience overseeing staff in a kitchen.
• Ability to work in high-pressure environments.
• FoodSafe Level 1.
• Culinary education or Read Seal or equivalent preferred.
• Financial management: COGS, operating budgets, forecasting and scheduling.
• Computer literacy with MS Office applications.

Responsibilities

• Coach and lead the kitchen team.
• Assist in menu development.
• Set up and preparation of banquets.
• Assist in cost control, monitoring and ordering of supplies.
• Ensure sanitary cooking conditions and appropriate safe food handling.
• Providing training, guidance, supervision and evaluation of all staff in the kitchen.
• Inventory management, ordering and organization.
• Maintain COGs.
• Track wastage.
• Plan for dietary requirements and allergies.
• Ensure consistent food preparation and presentation; communication to kitchen staff.

Skills

Food sourcing

Team leadership

Kitchen supervision

High pressure environments

FoodSafe Level 1

Culinary education

COGS budgeting

MS Office

Education

Culinary education or equivalent

Tools

MS Office

Job description

Job DetailsJob Location: Silver Star Mountain, BC V1B 0S4Salary Range: $22.00 - $24.00 HourlyThe Kitchen Manager prepares and cooks a wide variety of food.

Responsibilities

• Coach and provide leadership to the kitchen team.
• Assist in menu development.
• Set up and preparation of banquets.
• Assist in cost control, monitoring and ordering of supplies.
• Ensure sanitary cooking conditions and appropriate safe food handling.
• Providing training, guidance, supervision and evaluation of all staff working in the kitchen.
• Inventory management, ordering and organization.
• Maintain COG’s.
• Track wastage.
• Being aware and planning accordingly to accommodate dietary requirements and food allergies.
• Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication to the kitchen staff.

QualificationsKnowledge, Skills and Abilities:

• Experience with sourcing and ordering food.
• Ability to oversee team of cooks ranging from 4-12.
• Experience overseeing staff in a kitchen.
• Ability to deal with high pressure environments.
• Foodsafe Level 1.
• Culinary Education Trade Papers, Read Seal or equivalent preferred.
• Financial management skills e.g. ability to understand and manage COG’s, operating budgets, forecasting and scheduling.
• Computer literate with MS Office applications.

Hours:

• Per week range between 30-45 F/T
• Depending on the establishment operations hours generally range from 6am till 9pm