Kitchen Manager

Summary

A growing, community-focused food business is looking for a hands-on Kitchen Manager to help strengthen culinary operations and support its next stage of growth. Rooted in fresh, plant-forward food and inspired by cultural tradition, the organization has built a loyal following around quality, consistency, and a strong connection to the communities it serves.

This is an opportunity for an entrepreneurial kitchen leader who enjoys creating structure, improving systems, developing people, and turning ownership’s vision into consistent day-to-day execution. Overseeing kitchen operations across two locations and a team of approximately 7 to 10 kitchen staff, the Kitchen Manager will play an important role in building the systems, standards, and training practices needed to support continued growth. The successful candidate will be adaptable, operationally strong, and comfortable moving between leadership and hands-on execution. They will work closely with ownership and frontline teams to strengthen consistency, productivity, food quality, communication, and accountability across the business. $70,000 to $75,000 base salary

Responsibilities

Description

• Oversee day-to-day kitchen operations across two locations
• Lead, coach, and develop a team of approximately 7 to 10 kitchen staff
• Establish and maintain consistent culinary standards across both locations
• Develop, document, and implement kitchen procedures, recipes, production standards, and operating practices
• Translate ownership’s culinary vision into practical and repeatable systems that can support future growth
• Maintain high standards for food quality, preparation, presentation, portioning, and consistency
• Identify opportunities to improve kitchen workflow, organization, productivity, and efficiency
• Train and mentor team members across a range of experience levels
• Support recruitment, onboarding, scheduling, and ongoing performance development within the kitchen team
• Strengthen communication between ownership, kitchen teams, and operational leadership
• Manage production planning, ordering, inventory, waste reduction, and food cost controls
• Monitor labour deployment and kitchen productivity while maintaining service and quality standards
• Ensure food safety, sanitation, workplace safety, and regulatory standards are consistently maintained
• Support menu execution, recipe development, costing, and operational feasibility
• Troubleshoot day-to-day operational challenges and implement practical, sustainable solutions
• Support new initiatives, increased production requirements, and future business expansion
• Remain visible and hands-on in the kitchen, particularly during busy periods, training, and operational changes

Requirements

Requirements

• Proven kitchen leadership experience within a restaurant, food production, commissary, catering, or similar culinary environment
• Strong understanding of kitchen operations, production planning, inventory, food costing, waste management, and labour controls
• Experience leading, training, and developing kitchen teams
• Ability to establish structure, improve processes, and maintain consistency across more than one operating location
• Comfortable working within an entrepreneurial, founder-led, or growing organization
• Highly organized with the ability to balance immediate operational priorities with longer-term improvement initiatives
• Strong communication skills and a collaborative leadership style
• Hands-on approach with the willingness and ability to work alongside the team when required
• Strong problem-solving skills and the ability to adapt as operational needs evolve
• Experience supporting multi-location operations or business expansion is an asset
• An appreciation for plant-forward cuisine, culturally inspired food, sustainability, and community-focused hospitality is an asset