Summary
A dynamic restaurant and cocktail lounge located in one of Ontario’s most vibrant tourism markets is seeking an experienced Kitchen Manager to join its leadership team. This high-volume, full-service operation features approximately 140 seats, including covered heated patio and seasonal outdoor dining space, and continues to experience strong year-over-year growth. Operating across multiple dayparts — breakfast, brunch, lunch, dinner, late-night programming, private events, and catering — the business blends energy, entertainment, and strong culinary execution. This is an opportunity for a highly hands-on culinary leader who thrives in fast-paced environments and leads confidently from the line.
This is an operational leadership role where presence matters. The Kitchen Manager will spend the majority of their time actively leading service, driving performance, maintaining standards, and building culture within the kitchen. The kitchen footprint requires thoughtful systems, strong organization, and disciplined labour management. The successful candidate will take ownership of back-of-house execution while partnering closely with front-of-house leadership to ensure seamless guest experiences. The ownership style is entrepreneurial and engaged, with clear expectations around accountability and performance. Leaders are empowered to take responsibility and think long-term. Base salary range of $65,000–$75,000 plus substantial incentives
Description
- Lead daily kitchen operations across multiple dayparts
- Maintain disciplined labour and food cost controls
- Build and refine prep and service systems within a compact footprint
- Ensure consistency, quality, and efficient execution
- Recruit, train, and develop a strong culinary team
- Support private events and catering execution
- Collaborate with ownership and front-of-house leadership
- Drive operational improvements and financial accountability
Requirements
Who You Are
- A highly hands-on operator who leads from the line
- Calm and composed under pressure
- Systems-oriented and organized
- Strong in labour management and food cost control
- Financially literate and accountable
- Grounded, high-integrity leader
- Focused on long-term team building and culture
Experience Required
- 3–5+ years of progressive kitchen leadership experience
- High-volume restaurant experience required
- Multi-unit or hotel food and beverage background considered an asset
- Culinary certification not required
- Red Seal not required
Corporate Culture
This is a fun, tight-knit, high-accountability environment where performance matters. The team culture is energetic and guest-focused, supported by engaged ownership and team recognition initiatives. Leaders who think like owners and execute with discipline will thrive here.