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Kitchen Manager (Fresh on Eglinton)

Attention! This job posting is 10 days old and might be already filled.
Location Yonge and Eglinton
Date Posted August 22, 2019
Category Restaurant/Hospitality
Job Type Full-Time
Job Number 13133


Position Overview

Reporting to the General Manager, the Kitchen Manager is in charge of overall operations of the back of house for their location to ensure guest satisfaction by serving dishes of high quality while reducing bottom line costs. The Kitchen Manager will be held accountable for the kitchen’s cleanliness, ensuring that it complies with both company and food safety standards. This individual will be monitoring inventory, food waste removal and implementing processes and procedures to instill efficiency in the back of house. Along with the General Manager, the Kitchen Manager is vital in optimizing company profit by creating the best possible guest experience, while inspiring and maintaining high team morale. The Kitchen Manager is responsible for team building and management, from coaching for growth and success, to staff development with their ultimate goal of creating future Kitchen Managers. The ideal manager would be a resourceful, process-oriented problem solver, who can communicate clearly while working in a fast-paced environment with great attention to detail and organizational skills.


Duties & Responsibilities

  • Runs the line or expedites during peak times and as necessary
  • Manages, developes and hires Line Cooks and Dishwashers cultivating a
  • Holds staff accountable to all procedures and standards set out by company and tasks are completed on time with minimal wastage
  • Controls food cost and usage by following proper prep, portioning and waste control procedures
  • Works closely with the Repairs & Maintenance Manager to keep equipment and kitchen area in good standing and following up as needed
  • Attends manager meetings and is prepared to participate by actively listening and working towards harmonious restaurant workflow
  • Tracks and maintains records of temperatures of all hot foods, cold and hot holding areas
  • Achieves operations within budget sets and reviews budgets with Senior Management
  • Owns all financial and operational aspects on the kitchen

What are we looking for?

  • 2+ years of experience in people, kitchen and/or restaurant management
  • 2+ years of experience in a high volume kitchen
  • Quick learner when it comes to technology and software
  • High financial acumen and understanding inventory controls
  • Proficient leadership / cross-functional relationship building skills
  • Excellent communications, presentation and organizational skills both verbal and written
  • Working towards or completion of education focused in Culinary Arts, Hospitality, Business or related field (bonus)

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