Kitchen Manager

About the role

The Kitchen Manager oversees daily kitchen operations at State & Main Kitchen & Bar in Vaughan, ensuring food quality, safety, and seamless service. This role combines leadership, inventory control, and collaboration with front‑of‑house staff to deliver an exceptional dining experience.

Key responsibilities

• Supervise kitchen staff, including cooks and food‑preparation personnel, to maintain efficient operations.
• Oversee food preparation and cooking processes, enforcing high‑quality standards and food‑safety regulations.
• Manage inventory levels, order supplies, and minimize waste.
• Collaborate with front‑of‑house teams to ensure smooth service and customer satisfaction.
• Train new kitchen employees on cooking techniques, safety procedures, and restaurant policies.
• Maintain cleanliness and organization of the kitchen in compliance with health regulations.
• Assist in menu planning and development based on seasonal ingredients and guest preferences.

Required profile

• At least 1 year of experience in a hospitality or cooking role.
• Proven experience supervising a restaurant kitchen team.
• Secondary school education preferred.
• Ability to commute reliably to Vaughan, ON L4H 3T6.

Required skills

• Strong knowledge of food‑safety practices and regulations.
• Proficiency with POS systems for order management.
• Inventory management and ordering skills.
• Leadership qualities that inspire teamwork.