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Added 3 months ago
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Impact Kitchen

Assistant Culinary Experience Manager

Toronto, ON, Canada

$50,000 CAD / year · Full-time

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Job details

Pay: $50,000 CAD / year
Job type: Full-time
Apply by: Dec 9, 2026
Experience: Minimum 3 years progressive culinary/kitchen management experience
Posting language: English
Posted: Sep 10, 2026

Original job description

MAKE YOUR IMPACT

Impact Kitchen is on a mission to empower our community to eat healthy, nutritionally-dense foods with a focus on quality and sustainability. We know that what you eat matters, and we seek to make an impact by choosing local, ethically-sourced ingredients that will nourish you and help you thrive everyday. Founded in 2015, Impact Kitchen is the brainchild of former personal trainer and nutrition expert, Josh Broun, and Frank Toskan (co-founder of M·A·C Cosmetics).

In addition to our 5 restaurants located within Toronto’s core, Impact Kitchen fuels many of the city's major sports teams and top athletes through our catering and culinary programs and partnerships.

Impact Kitchen is always looking for enthusiastic, passionate, service oriented team members to join our diverse team. If health and wellness is your passion, if providing wholesome food and empowering others to make healthy choices drives you, and if you are looking for opportunities to grow alongside a dynamic team, then working with Impact might be a great fit for you!

ASSISTANT CULINARY EXPERIENCE MANAGER

As an Assistant Culinary Experience Manager (ACEM) at Impact Kitchen you set the culinary standard high and are passionate to ensure guests enjoy their experience through incredible food. You lead your team to create delectable and consistent dishes for dine-in and take-out guests, support back of house operations and partner with your Guest Experience counterparts on the team. You are an integral team member as you lead all aspects of culinary operations in the restaurant.

Assistant Culinary Experience Managers are highly flexible individuals responsible for leading top tier service regularly and supporting the Culinary Experience Manager and Restaurant General Manager with operation of the business proper. As proper food handling, food safety, and consistent recipe preparation are all vital to this position, a primary role of the ACEM position is to lead business success through an engaged team while monitoring sanitation, food quality, and food freshness. This position is highly physical; therefore, individuals must possess a strong level of physical stamina. Ideal candidates are efficient, flexible, possess superior time management skills, are team players, and thrive in a fast-paced environment.

As an Impact Kitchen Assistant Culinary Experience Manager you are an expert in your niche and are the teams go-to resource when it comes to all things culinary experience. You are a trainer and facilitate coaching and knowledge transfer instinctually. You aim to see your team succeed and support management with the successful operation of the business. This role has keys to our restaurant and leads by example with every action. The natural progression from this role is to Culinary Experience Manager and then to Restaurant General Manager.

COMPENSATION

Culinary Experience Managers earn $50,000 per year with opportunity for a $2,500 yearly bonus. They participate in a tip-pooling program, benefit from a meal stipend, receive a substantial discount on Impact Kitchen products and have flexible scheduling to accommodate a healthy balanced lifestyle.

TEAM & DEPARTMENT

The role of the Assistant Culinary Experience Manager is to support the leadership of all aspects of the kitchen and the Culinary Experience Team with the goal of delivering great food, minimizing waste and running a profitable business. As Impact’s Assistant Culinary Experience Manager you must be an advocate for our food and lifestyle philosophies, participate in and support our ethos, and live and breathe our values. You and your team will strive to deliver the best-in-class culinary and guest experience through a motivated and engaged staff aligned to an exciting workplace culture. This role is fully accountable for cost of goods, people, equipment, cleanliness and excellent food execution.

Assistant Culinary Experience Managers make an impact everyday through our back-of-house operations and lead a large portion of our total team population. In this role you will have the opportunity to collaborate with colleagues from multiple levels of the organization while leading the main point of food production for our guests. The Assistant Culinary Experience Manager reports to the Culinary Experience Manager. The natural progression from this role is to Culinary Experience Manager and then to Restaurant General Manager.

The ACEM reports to: Culinary Experience Manager

CORE RESPONSIBILITIES

Assist in set up, organization and cleanliness of the kitchen
Manage kitchen compliance including health and safety regulation
Manage the production schedule and logistics within a multi-location operation
Oversee the work of a large kitchen staff, working together with them as a team.
Scheduling of kitchen personnel in conjunction with business forecasts and predetermined budget
Model the company’s standards and operating practice ensuring that the team follows SOP’s through production
Recruit and train top talent through progressive training and set evaluations aligned to career planning.
When necessary, execute disciplinary action via HR process for all kitchen personnel
Interpret and report cost of goods and labour actuals versus budget
Work alongside senior management and stakeholders responsible for menu development on innovative new menu items and recipe creation

SKILLS

Culinary Degree from a recognized Institute of Culinary Arts or equivalent combination of education and experience, Red Seal preferred
Minimum 3 years progressive culinary/kitchen management experience
Proven understanding and success managing food and labour costs
Comprehensive knowledge of food production, sanitation, food cost controls and presentation
Knowledge of federal, provincial and municipal health and safety requirements
Exceptional communication, organization and leadership skills
Experience in training, orientating and development of new employees
Proven ability to ensure and train on consistency, quality and plate presentation
Ability to work a flexible schedule, including weekends and holidays
Willing to periodically work long hours depending on the needs of the business
Willingness to perform other duties as assigned
Multiple outlet or commissary experience considered an asset
Ability to lift over 20lbs is required
Applicants who do not already have legal permission to work in Canada will not be considered

INCLUSIVITY AT IMPACT

Impact Kitchen feeds a diverse community and is made stronger by our diverse team. We welcome and encourage applications from everyone regardless of which groups you may or may not identify with – together we can make an incredible impact together.

#IND123

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More about this job

Responsibilities

The Assistant Culinary Experience Manager oversees daily kitchen operations, including staff management, food quality control, and production scheduling. They are responsible for ensuring compliance with health and safety standards while managing labor and food costs to meet business targets.

Requirements

Candidates must have at least 3 years of progressive culinary management experience and a degree from a recognized Institute of Culinary Arts or equivalent. Strong leadership, organizational skills, and a comprehensive understanding of food safety and cost controls are essential for this role.

Skills

Kitchen management
Food safety
Staff scheduling
Cost control
Menu development
Leadership
Training and development
Communication
Time management
Sanitation
Food production
Inventory management
Problem solving
Team building
Compliance management

Benefits

Yearly bonus
Tip-pooling program
Meal stipend
Product discount
Flexible scheduling

Visa sponsorship

Not detected in the job text

Keywords

Culinary Management
Back of House
Food Safety
SOP
Cost of Goods
Labor Costs
Red Seal
Kitchen Operations
Menu Development
Staff Training
Inventory Control
Health and Safety
Catering
Hospitality
Production Logistics
Team Leadership

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