Head Chef/Kitchen Manager
# Head Chef/Kitchen Manager **The Last Shot Bar and Grill** · Thornton, ON · `On-site` 🕒 **Статус:** *Опубликовано: 9 дней назад* · *Источник: Indeed* --- ### About the Role ROLE OVERVIEW As the Kitchen Manager, you will oversee all daily kitchen operations, menu development and recipe creation, team management, food safety standards, inventory, and cost controls. You will work closely with ownership and front-of-house management to ensure fast, consistent ticket times, exceptional food presentation, and line efficiency during peak rushes. KEY RESPONSIBILITIES Operations & Kitchen Leadership · Lead line execution during peak meal periods, stepping onto the line whenever necessary to ensure speed and quality. · Maintain strict standards for food consistency, portion control, plate presentation, and prep standards. · Oversee recipe adherence, batch prep, and execution of core menu items (burgers, wings, wraps, pub favorites) as well as daily/weekly specials. Menu Development & Recipe Costing · Lead menu engineering and new dish development for core menu updates and seasonal/daily features. · Develop standardized recipe spec sheets, including detailed prep steps, plating guides, yield tests, and allergen tracking. · Perform ingredient-level plate costing and margin analysis to ensure all menu items achieve target food cost percentages and profitability. Staffing & Team Management · Hire, train, schedule, and mentor all kitchen staff (line cooks, prep cooks, dishwashers). · Cultivate a clean, accountable, high-energy kitchen environment built on open communication and respect. · Conduct performance reviews and handle line scheduling based on sales projections and labor targets. Food Safety, Sanitation & Inventory · Ensure total adherence to Ontario Public Health regulations, food safety, and local sanitation guidelines. · Conduct routine inventory counts, manage order guides, track food costs, minimize waste, and maintain supplier relationships. · Keep kitchen equipment clean, organized, and properly maintained. QUALIFICATIONS & REQUIREMENTS · Experience: Minimum 2–3 years of experience as a Kitchen Manager, Sous Chef, or Head Chef in a high-volume casual dining or pub/grill environment. · Culinary & Costing Skills: Demonstrated experience in menu development, standardized recipe creation, and recipe/plate costing. · Certifications: Valid Food Handler Certificate (Required). Smart Serve Certification is an asset. · Technical Skills: Proven experience with kitchen scheduling, food costing, inventory management, and labor cost controls. · Leadership: Strong communication skills and a hands-on, leading-by-example management style. · Flexibility: Availability to work open/close shifts, weekends, and holidays as business needs dictate. BENEFITS & COMPENSATION · Competitive annual salary plus gratuities. · Staff meal discounts and shift perks. · Dynamic, community-focused workplace culture. Pay: $50,000.00-$60,000.00 per year Benefits: - Casual dress - Discounted or free food - Flexible schedule - On-site parking Work Location: In person
Наблюдалась 2026-10-04, впервые 2026-09-25, источник — Indeed.