Kitchen Manager

• Lead and execute day-to-day BOH operations in a high-volume, premium QSR environment
• Set the pace on the line, lead by example, and maintain composure during peak service periods
• Run expo confidently at any volume level, ensuring speed, accuracy, and food quality
• Demonstrate full proficiency across all BOH positions and support the team wherever needed

Pre-Opening and Training

• Build, train, and develop the entire BOH team for the flagship location
• Train Kitchen Leads and line cooks to brand standards with a focus on consistency, efficiency, and execution
• Support onboarding and certification requirements for all BOH staff
• Participate in mandatory corporate training, including international training and certification

Financial and Controls

• Partner with the Store Manager to review daily sales, labour, and cost performance
• Manage labour deployment in real time, adjusting staffing based on sales volume
• Minimize overtime and training-related labour inefficiencies
• Oversee inventory management, ordering, receiving, waste tracking, and portion control
• Review weekly P&L results and contribute to strategies that improve efficiency and margins

Food Quality and Cleanliness

• Ensure all food handling, preparation, and presentation standards are consistently upheld
• Conduct daily line checks and tastings to maintain food quality and execution
• Maintain BOH cleanliness standards, including walk-ins, prep areas, and storage spaces
• Ensure cleaning schedules and checklists are followed on all shifts

Maintenance and Facilities

• Identify repair and maintenance needs within the kitchen and BOH areas
• Coordinate vendor service and follow proper approval processes
• Review invoices for accuracy and ensure warranty work is handled appropriately

People Leadership and Culture

• Foster a respectful, inclusive, and accountable kitchen culture
• Coach and develop team members through regular observation and feedback
• Conduct shift meetings for BOH teams on every shift
• Maintain open communication with management and elevate issues as required
• Uphold all workplace safety, harassment, and policy standards without exception

Requirements

• 3+ years’ experience as a Kitchen Manager in a high-volume QSR or fast-casual concept
• Experience opening new restaurant locations from pre-opening through stabilization
• Strong culinary foundation with hands-on cooking and line leadership experience
• Demonstrated ability to manage peak service volumes of 300+ tickets
• Experience hiring, training, and developing large BOH teams
• Ability to work variable schedules including weekends, holidays, and peak periods
• Management certification, diploma, or culinary education considered an asset
• Ability to travel internationally for required training

Corporate Culture

• Founding leadership role in a landmark Canadian brand launch
• Direct involvement in setting national operating and training standards
• Clear growth runway as the brand expands across Canada
• High-energy, fast-paced environment for operators who thrive under pressure