Kitchen Manager - Tavern/Bar

Description

Operational Leadership

• Lead daily kitchen operations, ensuring consistent timing, execution, and product quality during busy service periods.

• Oversee all aspects of food preparation, presentation, and recipe adherence to maintain brand integrity.

• Ensure all equipment, tools, and prep systems are functioning efficiently and maintained regularly.

• Partner closely with front-of-house leadership to support smooth service flow and problem-solving during peak times.

Team Management & Development

• Direct, train, and supervise a back-of-house team of 15–18 staff members, creating a strong sense of teamwork and accountability.

• Provide ongoing coaching to build skill, confidence, and consistency across all levels of the kitchen team.

• Foster a culture grounded in respect, collaboration, and a shared commitment to delivering excellent guest experiences.

• Support hiring, onboarding, performance assessments, and the development of future leaders within the kitchen.

Labour & Cost Control

• Manage labour budgets and scheduling to ensure the right people are in the right place at the right time.

• Oversee product ordering, inventory control, and vendor relationships to maintain optimal stock levels and reduce waste.

• Monitor food cost performance weekly and introduce strategies to improve efficiency and profitability.

• Maintain portioning and prep standards to ensure cost accuracy and product consistency.

Corporate Standards & Compliance

• Execute all operational procedures in alignment with corporate guidelines, brand standards, and food safety regulations.

• Ensure compliance with sanitation policies, temperature logs, storage procedures, and provincial regulations.

• Support menu changes, product training, operational rollouts, and audit readiness.

• Reinforce best practices to maintain a safe, clean, and well-organized kitchen environment.

Requirements

• Proven kitchen leadership experience in a high-volume, casual dining or tavern-style environment.

• Strong understanding of labour scheduling, food cost control, inventory systems, and performance metrics.

• Experience supervising mid-sized kitchen teams with a hands-on, coaching-driven leadership style.

• Ability to maintain consistent execution within a structured corporate environment with established systems and standards.

• Solid understanding of food safety regulations, sanitation requirements, and operational compliance.

• Highly organized, calm under pressure, and able to make decisions quickly in a fast-paced kitchen.

Corporate Culture

They like to have a good time and aim to create that same experience for their guests. They pride themselves on having built a culture driven by values and are committed to diversity, inclusion, and creating an environment that is safe and respectful for everyone.

• Join an award-winning organization recognized as one of Canada’s Best Managed Companies, for excellence in leadership, innovation, and operational performance.

• Work within a supportive framework that offers clear standards, strong operational tools, and the structure needed to succeed in a high-volume environment.

• Lead a vibrant kitchen team in a community bar known for great food, great drinks, and experiences that keep guests coming back.

• Contribute to a workplace culture built on collaboration, trust, accountability, and pride in craftsmanship.

• Access opportunities for personal and professional development, with long-term growth potential within a respected and expanding hospitality group.

• Be part of a team that values authenticity, community connection, and creating great moments—for guests and for each other.