Overview

The Kitchen Manager provides support and assistance to all levels of the kitchen operation and is responsible for all food product and supply purchasing and receiving and all things related to the equipment in the kitchen. The Kitchen Manager will possess excellent technical skills and experience with menu development and will actively supervise, coach, counsel, direct, train and mentor employees in meeting quality standards of the kitchen and will promote a positive, enthusiastic and cooperative work environment.

This is a seasonal role from February 16, 2026 and will end on September 30, 2026.

This role pays an hourly rate of CAD 31.25 to 34.62

This position will remain open until April 17, 2026.

Responsibilities

• Responsible for the overall effective management of the kitchen facilities operations.
• Provides on-going direction, supervision and mentoring to exempt and non-exempt kitchen staff. Monitor product quality and ensure high level of guest service.
• Generates employee schedules and verifies employee time for kitchen operations, as required.
• Oversees the on-going training, development, mentoring and supervision of exempt and non-exempt employees, as directed by General Manager;
• Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
• Plans the culinary shift management and or catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests.
• Coordinates all food product and supply purchasing and receiving and all things related to the physical plan and equipment in the kitchen.
• Ensures product quality of all bulk recipe preparations and timely preparation and presentation of all menu items off the cooking line, i.e. expediting, all in adherence to company quality and portion standards and recipe.
• Maintains a budget to spend on food and kitchen expenses.

Qualifications

• Two (2) years of kitchen management experience in a high volume and fast paced restaurant environment helpfult.
• Nationally recognized, advanced food service sanitation training course certification.
• Valid Food Handler’s certificate 
• Fast paced cullinary experience an asset
• Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+.
• Working knowledge of Point of Sale and timekeeping systems.
• Ability to work in an outdoor environment
• Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
• Good verbal and written communication skills.