Restaurant Kitchen Manager

Red Robin; Surrey; On-site; CAD 61,000 - 75,000; Full time

Benefits offered by this job

Health benefits

Dental benefits

Vision benefits

8-week leadership training

Meal benefits

Team member discounts

Profit sharing opportunities

Bonus opportunities

Job summary

Red Robin is hiring Kitchen Managers across multiple Lower Mainland locations in British Columbia. You will lead day-to-day Heart of House operations, develop your team, and drive food quality, execution, and cost control in a fast-paced environment.

You’ll own hiring, training, and mentoring while building a strong kitchen culture that emphasizes safety and standards. This full-time role offers strong earnings and a clear path to senior leadership as Red Robin expands across Western Canada.

Qualifications

• Experience as a Kitchen Manager or Sous Chef in a high-volume, full-service restaurant.
• Ability to lead, train, and develop kitchen staff.
• Strong understanding of food cost, labour, and cost control.
• Excellent food safety and cleanliness standards.

Responsibilities

• Lead and develop a high-performing kitchen team.
• Oversee food production, quality, and execution.
• Manage inventory, ordering, and kitchen organization.
• Drive cost control, scheduling, and forecasting.
• Uphold safety and compliance standards.

Skills

Kitchen Leadership

People Leadership

Food Quality & Execution

Operational Control

Cost & Performance Awareness

Food Safety & Compliance

Hands-On Leadership

Pressure Handling

Job description

$61,000–$75,000 total annual earnings (base salary + tip pool share) + bonus opportunities

Multi-Location Opportunity | Path to Senior Leadership

Ready to lead a high-volume kitchen, build a strong team, and take ownership of performance?

Red Robin is hiring Kitchen Managers across multiple Lower Mainland locations.

This role is ideal for experienced Kitchen Managers or strong Sous Chefs ready to step into full kitchen leadership.

You’ll lead day-to-day Heart of House operations, develop your team, and drive food quality, execution, and cost control in a fast-paced environment.

• $61,000–$75,000 total annual earnings (base salary + tip pool share)
• Tip pool share averaging $6,000–$10,000 annually
• Performance bonus and profit sharing opportunities
• 100% paid health, dental, and vision benefits
• 8-week leadership training program
• Meal benefits and team member discounts
• Career growth as Red Robin expands across Western Canada

What You’ll Own

• Lead, hire, and develop a high-performing kitchen team
• Build and maintain a strong, accountable kitchen culture
• Train and mentor cooks, prep team members, and future leaders

Food Quality & Execution

• Ensure all menu items meet Red Robin standards
• Maintain consistency across all stations and shifts
• Conduct line checks and uphold presentation standards

Operations

• Oversee food production, prep, and service execution
• Manage inventory, ordering, and kitchen organization
• Ensure efficient kitchen flow during high-volume service
• Manage food cost, waste, and labour efficiency
• Support scheduling and forecasting
• Drive performance through disciplined execution

Safety & Compliance

• Maintain food safety and sanitation standards
• Ensure compliance with all health regulations
• Oversee equipment maintenance and kitchen safety

What We’re Looking For

• Experience as a Kitchen Manager, Sous Chef, or senior kitchen leader
• Background in a high-volume, full-service restaurant
• Strong understanding of food cost, labour, and kitchen operations
• Proven ability to lead teams and maintain standards
• Hands-on leadership style and ability to lead from the line
• Flexibility to work days, evenings, weekends, and holidays

FoodSafe Level 1 required (Level 2 is an asset)

This role is a path to senior kitchen leadership positions as we expand across Western Canada.

We are actively developing internal leaders for future locations.

• Full-time
• Locations: Multiple Red Robin restaurants across the Lower Mainland, BC

The Bottom Line

This is a great fit if you want:

• Ownership of a high-volume kitchen
• Strong total earnings with upside
• The opportunity to build and lead your own team

If you’re not comfortable leading a team and managing performance in a fast-paced kitchen, this likely isn’t the right role.

Each franchisee is independently owned and operated and is solely responsible for all employment decisions regarding its employees. In addition, all job postings for franchised restaurants are the sole responsibility of the franchisee operating that franchised restaurant, and each franchisee is solely responsible for the application process associated with their job postings.

What It Takes to Succeed in This Role

We’re looking for a strong kitchen leader who can run a high-performing operation, develop a reliable team, and deliver consistent food quality in a fast-paced environment.

What You Bring

• Kitchen Leadership Experience
  Experience as a Kitchen Manager, Sous Chef, or senior kitchen leader in a high-volume, full-service restaurant.
• People Leadership
  Proven ability to train, coach, and develop kitchen teams, while building a culture of accountability, consistency, and teamwork.
• Food Quality & Execution
  Strong understanding of food standards, consistency, and execution across all stations. You take pride in delivering high-quality food every shift.
• Operational Control
  Experience managing prep, ordering, inventory, and kitchen organization. You know how to keep a kitchen running efficiently.
• Cost & Performance Awareness
  Understanding of food cost, waste control, and labour efficiency. You make decisions that support both quality and profitability.
• Food Safety & Compliance
  Solid knowledge of food safety, sanitation, and health regulations. You maintain a clean, safe, and compliant kitchen at all times.
• Hands-On Leadership
  You lead from the line, support your team during service, and stay engaged in daily operations.
• Consistency Under Pressure
  You perform well in high-volume environments and maintain standards during busy service periods.

Requirements

• FoodSafe Level 1 required (Level 2 is an asset)
• Availability to work days, evenings, weekends, and holidays

Nice to Have

• Experience in a high-volume, casual or full-service restaurant
• A track record of improving food quality, kitchen performance, or team development
• Experience with inventory systems and kitchen scheduling tools

The Bottom Line

This role is for someone who can lead a kitchen, develop a team, and consistently deliver strong execution.

If you’re ready to take ownership of a high-volume kitchen and continue growing your leadership career, this is a strong opportunity.