Assistant Kitchen Manager
- 219 Rathburn Road West, Mississauga, ON, L5B 4C1, Canada
Applications open in a new tab.
Job details
- Apply by
- Experience
- 1-3 years kitchen management/supervisory experience in a comparable restaurant environment
- Posting language
- English
- Posted
Original job description
About Us
At Service Inspired Restaurants, we pride ourselves on a diverse portfolio and a bold, results-driven culture that fosters growth and opportunity. We live our values daily to be the first choice for guests, team members, partners, communities, and investors.
Our Brands include Jack Astor’s, SCADDABUSH, Reds Wine Tavern, The Loose Moose, The Antler Room, Duke's Refresher + Bar, and Abbey’s Bake House Muskoka.
Work Perks:
- Competitive Pay: Receive a salary that reflects your hard work and dedication.
- Comprehensive Benefits: Access a range of health and wellness benefits tailored for you.
- Leadership Programs: Enhance your skills with our dedicated leadership training initiatives.
- Career Growth Opportunities: Build your career with structured advancement paths within our organization.
- Tuition Reimbursement: Invest in your education with support for continuing education expenses.
- Wellness Support: Prioritize your health with resources aimed at promoting well-being.
- Team Discounts: Enjoy exclusive discounts on meals and services for you and your team.
- RSP Matching: Grow your future with our company-matched retirement savings plan.
About The Job
As Assistant Kitchen Manager, you will support the Kitchen Manager in daily kitchen operations, assist with food prep and quality control, and ensure a safe and clean working environment. You’ll help train staff and improve kitchen workflows. Leadership development is also prioritized to help you advance your skills.
About You
- 1-3 years kitchen management/supervisory experience in a comparable restaurant environment
- Culinary Red Seal designation and Smart Serve Certification are strong assets
- Excellent written and verbal English communication skills
- Proficient in computer use and quick to learn new software
- Experience with scheduling, inventory, product cost, and labor control is an asset
- Align with our core values:
- Hospitality: Dignity, comfort, well-being of Our People
- Authenticity: Truthfulness and transparency
- Quality: Continuous improvement
- Fun: Laughter, celebration, joy
- Courage: Acting with conviction in the best interest of Our People
Service Inspired Restaurants® is committed to fair, inclusive, and accessible hiring practices. We prohibit discrimination based on legally protected characteristics and will provide accommodations upon request during the interview process.
Min
CAD $53,600.00/Yr.Max
CAD $63,700.00/Yr.More about this job
Responsibilities
The Assistant Kitchen Manager supports daily kitchen operations, including food preparation, quality control, and maintaining a safe, clean environment. They are also responsible for training staff, improving kitchen workflows, and assisting with administrative tasks like scheduling and inventory.
Requirements
Candidates should have 1-3 years of kitchen management or supervisory experience in a comparable restaurant setting. A Culinary Red Seal designation and Smart Serve Certification are considered strong assets for this role.
Skills
- Kitchen management
- Supervisory experience
- Food preparation
- Quality control
- Staff training
- Workflow improvement
- Scheduling
- Inventory management
- Product cost control
- Labor control
- Written communication
- Verbal communication
- Computer proficiency
- Software learning
Benefits
- Competitive pay
- Comprehensive health and wellness benefits
- Leadership training programs
- Career growth opportunities
- Tuition reimbursement
- Wellness support
- Team discounts
- RSP matching
Visa sponsorship
Not detected in the job text
Categories
- Hospitality
- Food & Beverage
- Management & Leadership
Keywords
- Kitchen Management
- Culinary Red Seal
- Smart Serve Certification
- Food Prep
- Quality Control
- Inventory
- Scheduling
- Labor Control
- Product Cost
- Hospitality
- Leadership
- Operations
- Restaurant Management