Montana's Kitchen Manager
- Brampton, ON, Canada
$55,000.00-$62,000.00 · Full-time
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Job details
- Pay
- $55,000.00-$62,000.00
- Job type
- Full-time
- Apply by
- Experience
- Minimum 2-3 years management experience working in a high-volume casual dining restaurant
- Posting language
- English
- Posted
Original job description
Overview: Our Kitchen Managers are hands-on and work with the culinary team and each associate to deliver the Perfect Guest Experience to our Guests each and every time.
What You Will Do In This Role
Some opportunities may exist with our Franchise partners, which are independently owned and operated.
What You Will Do In This Role
- Manage inventory, food and culinary labour costs
- Prepare culinary team schedules to meet the needs of the restaurant and budget guidelines
- Oversee training and development of the kitchen team, ensuring constant improvement in culinary skills
- Ensure consistency of quality, portion control and plated presentation
- Ensure recipe adherence in kitchen execution of all products served
- Oversee adherence to legislative and food handling requirements
- Implement and adhere to the Health and Safety policies and procedures outlined in the Health and Safety Program
- Minimum 2-3 years management experience working in a high-volume casual dining restaurant
- Bonus points for Post-secondary education, preferably in hospitality and/or a business related field
- Superior business acumen, including an understanding of budgets and operating costs
- Excellent knowledge of food, food handling and preparation
- Demonstrated ability to motivate and direct others
- 20% employee discount dining card valid at participating Recipe brands
- $55,000.00-$62,000.00
- Flexible scheduling
- An energetic and dynamic team
- Competitive wages
- Fun working environment
- Growth and development opportunities within the restaurant
- Career advancement opportunities with a company that owns some of Canada’s most iconic restaurant brands
Some opportunities may exist with our Franchise partners, which are independently owned and operated.
More about this job
Responsibilities
Manage kitchen inventory, food and labor costs, and staff schedules while overseeing the training and development of the culinary team. Ensure consistent food quality, portioning, presentation, recipe execution, and compliance with food-handling, legislative, health, and safety requirements.
Requirements
Requires at least 2–3 years of management experience in a high-volume casual dining restaurant. Candidates should have strong business and cost-management acumen, excellent food-handling and preparation knowledge, and the ability to motivate and direct others; post-secondary education in hospitality or a business-related field is preferred.
Skills
- Inventory Management
- Food Cost Control
- Labor Cost Management
- Scheduling
- Team Training And Development
- Quality Control
- Portion Control
- Food Presentation
- Recipe Adherence
- Food Handling
- Health And Safety Compliance
- Budgeting
- Operating Cost Management
- Food Preparation
- Team Motivation
- Team Leadership
Benefits
- Employee Dining Discount
- Flexible Scheduling
- Competitive Wages
- Growth And Development Opportunities
- Career Advancement Opportunities
Visa sponsorship
Not detected in the job text
Categories
- Hospitality
- Food & Beverage
- Management & Leadership
- Customer Service & Support
Keywords
- Kitchen Management
- Casual Dining
- High-Volume Restaurant
- Inventory Management
- Food Costs
- Labor Costs
- Staff Scheduling
- Culinary Team
- Training And Development
- Food Quality
- Portion Control
- Plated Presentation
- Recipe Adherence
- Food Handling
- Legislative Compliance
- Health And Safety
- Budgets
- Operating Costs
- Food Preparation
- Team Leadership
- Hospitality
- Restaurant Operations