Kitchen Manager (NOC 62020) Full Time NEW

JOB DUTIES
– Lead and supervise all Kitchen Staff during assigned shifts.
– Ensure all food is prepared according to recipes, specifications, and presentation standards.
– Maintain consistent food quality and portion control.
– Organize daily Kitchen operations, station assignments, and prep requirements.
– Manage Kitchen labour and productivity.
– Train, coach, and develop Kitchen employees.
– Maintain Kitchen cleanliness, organization, and sanitation.
– Ensure compliance with food safety and health regulations.
– Monitor inventory, product usage, waste, and food costs.
– Assist with ordering and receiving food and supplies.
– Ensure proper storage, labeling, dating, and rotation of products.
– Monitor equipment and report maintenance requirements.
– Work closely with the Head Chef and Restaurant Management team.
– Help develop and maintain prep lists and production schedules.
– Investigate food-quality issues and implement corrective actions.
– Ensure proper opening and closing procedures.
– Support a positive, respectful, and accountable Kitchen culture.

SKILLS REQUIREMENT
A university degree or college diploma in Restaurant, culinary and catering management/manager.

TERMS OF EMPLOYMENT
Permanent employment; Full-time position

LANGUAGE OF WORK
English

WAGE
36.92 hourly / 40 hours per week

BENEFIT PACKAGE OFFERED
– Bonus
– Medical Benefits
– Dental Benefits