Head Chef / Kitchen ManagerAll-Day Breakfast RestaurantLocation: West Island, Montreal
Salary: $60,000 – $75,000 (based on experience)
Schedule: Full-time (7 AM – 9 PM, weekdays + weekends)
Get ready Quebec! Our popular breakfast brand, Yolks, is coming to the province! Our first location is already under construction in Montreal’s West Island on what is highly regarded as the most desirable corner in the area – the intersection of des Sources and Brunswick in Dollard-des-Ormeaux.
Yolks is known for serving up unparalleled delicious breakfast, brunch, and lunch dishes made with the freshest ingredients. Think house-made hollandaise, perfectly poached eggs, signature spicy ketchup, mouth-watering cinnamon roll pancakes, and so much more. This is an exciting opportunity to take charge of a fast-paced high-energy kitchen servingbreakfast, lunch, and dinner items all day long.
As our Kitchen Manager, you will be responsible for running the kitchen from top to bottom — including cooking, cleaning, ordering, inventory, and managing staff. You will hire and schedule kitchen team members, ensure all food is prepared to brand standards, and maintain a clean, efficient, and professional operation.

REQUIREMENTS

• 3–5 years of restaurant management experience (Chef or Kitchen Manager level required)
• Strong leadership and organizational skills
• Hands-on approach with a passion for all-day breakfast and casual dining
• Ability to thrive in a high-volume, fast-paced environment
• Bilingual (English/French) is an asset
• Willingness to travel to Vancouver for 2 weeks and to Ottawa for 2-3 weeks for a paid initial training program (all expenses paid)

• Oversee all kitchen operations: cooking, cleaning, ordering, inventory, and staff management
• Hire, train, and schedule kitchen staff, with GM support if needed
• Execute the established menu to company standards with consistency
• Ensure food safety, cleanliness, and organization at all times
• Control food costs and minimize waste
• Lead by example to create a positive and productive kitchen culture