JOB SUMMARY

• We are seeking a skilled Kitchen Manager to oversee our culinary operations and ensure the smooth running of our kitchen. The ideal candidate will have a passion for food, strong leadership skills, and the ability to maintain high standards of quality and cleanliness in a casual dining environment with an open kitchen. An ability to effectively run and manage a team of varying backgrounds and experiences is required.

EXPERIENCE

• Previous experience in a kitchen management role
• Strong background in food preparation and restaurant operations
• Knowledge of food safety regulations
• Proven track record in supervising and leading teams
• Hospitality or restaurant management experience required
• Experience in hotel or similar establishments is a plus
  If you have a passion for the culinary arts, possess excellent team management skills, and thrive in a fast-paced environment, we encourage you to apply for this exciting opportunity as a Kitchen Manager.

SKILLS

• Excellent knowledge of the food and beverage industry
• A strong understanding of culinary procedures, trends, and standards
• Interpersonal and collaborative skills for working in a team setting
• Ability to work under pressure
• Critical thinking and problem-solving skills to overcome issues in the kitchen
• Strong leadership skills needed for organizing and planning with kitchen staff
• Ability to be on your feet for long periods of time
• A basic financial understanding of managing waste, inventory, and upkeep of kitchen supplies
  Job Types: Full-time, Part-time
  Pay: $19.00-$24.00 per hour

Additional pay:

• Tips

Benefits:

• Casual dress
• Discounted or free food
• Flexible schedule

Flexible language requirement:

• French not required

Schedule:

• Evening shift
• Every Weekend
• Morning shift

Work Location: In perso

• Manage kitchen staff and coordinate food preparation activities
• Oversee the ordering and maintenance of kitchen supplies
• Ensure compliance with food safety regulations and quality standards
• Monitor inventory levels and control food costs
• Supervise kitchen operations during service hours
• Train and mentor kitchen employees on proper techniques and procedures
• Create schedules for kitchen staff