Kitchen Manager at Sprezzatura Mount Pleasant
Vancouver, BC V5T 3J5, Canada -
Full Time


Start Date

Immediate

Expiry Date

14 Sep, 25

Salary

50000.0

Posted On

09 Aug, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Preparation, Hospitality Industry, Restaurant Management

Industry

Hospitality

Description

OVERVIEW

We are seeking a dedicated and experienced Kitchen Manager to oversee our culinary operations. The ideal candidate will possess strong leadership skills and a passion for food service, ensuring that our kitchen runs smoothly and efficiently. This role is crucial for maintaining high standards of food safety and quality while fostering a positive team environment.

QUALIFICATIONS

  • Proven success in systems and culture development
  • Proven experience in restaurant management or a similar role within the hospitality industry.
  • Strong knowledge of food safety standards and best practices in food preparation.
  • Exceptional organizational skills with attention to detail in all aspects of kitchen operations.
  • Ability to work in a fast-paced environment while maintaining composure under pressure.
  • A passion for culinary arts and a commitment to delivering high-quality dishes.
    Join our team as a Kitchen Manager, where you can lead a talented group of culinary professionals while creating memorable dining experiences for our guests.
    Job Type: Full-time
    Pay: $50,000.00-$70,000.00 per year

Benefits:

  • Discounted or free food
  • Store discount

Experience:

  • Kitchen Manager: 4 years (required)

Language:

  • Fluent English (required)

Work Location: In person
Application deadline: 2025-08-1

How To Apply:

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Responsibilities
  • Be a Leader.
  • Be Positive.
  • Lead by example.
  • Manage daily kitchen operations, including food preparation, cooking, and presentation.
  • Ensure compliance with food safety regulations and maintain cleanliness in the kitchen.
  • Supervise and train kitchen staff, promoting teamwork and effective communication.
  • Develop menus that reflect seasonal ingredients and customer preferences.
  • Monitor inventory levels and order supplies as needed to ensure efficient operation.
  • Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
  • Implement cost control measures to minimize waste and optimize profitability.
  • Handle customer feedback professionally, addressing any issues that arise promptly.
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