Kitchen Manager — Year-Round
$22–$25/hour, depending on experience + tips | Grand Bend, Ontario
Midori Sushi Bar & Restaurant is seeking an experienced Kitchen Manager to lead our back-of-house team.
This is a hands-on leadership and management position, not simply a cooking role. We are looking for someone who can lead and develop a team, organize kitchen operations, control food and labour costs, accurately cost recipes and menu items, create effective schedules, and contribute to menu development and seasonal features.
Midori is an independently owned, year-round sushi and Asian-fusion restaurant in Grand Bend. Our business is highly seasonal, requiring strong organization and planning through both high-volume summer service and our quieter off-season.
Key Responsibilities
Lead, coach and hold the kitchen team accountable
Organize daily kitchen operations and delegate responsibilities effectively
Develop and manage prep systems and appropriate production levels
Train and develop BOH employees
Assist with hiring and onboarding kitchen staff
Create efficient kitchen schedules and actively manage labour costs
Accurately food cost recipes and menu items and maintain target food-cost percentages
Develop, test and cost new menu items and seasonal features
Monitor and actively work to reduce food costs through portion control, yields, waste reduction and purchasing
Manage inventory and ordering
Maintain food quality, consistency and presentation
Maintain accurate recipes, portions, procedures and kitchen systems
Ensure food-safety, cleanliness and sanitation standards are consistently followed
Prepare the kitchen and team for high-volume services
Identify operational problems and implement solutions
Communicate effectively with ownership and FOH management
Work hands-on during service when required
The Kitchen Manager is expected to delegate effectively and dedicate appropriate time to leadership, training, menu development, food costing, ordering, scheduling, organization and overall kitchen management rather than spending the majority of their time completing prep tasks.
What We're Looking For
Minimum 3 years of professional kitchen experience
Previous kitchen leadership or management experience
Demonstrated ability to accurately food cost recipes and menu items
Experience developing, testing and costing new menu items
Strong understanding of food-cost management and the ability to identify and implement ways to keep food costs within target
Strong understanding of inventory, ordering, portion control and waste management, including the ability to implement these systems with staff
Understanding of labour management and scheduling
Strong leadership, communication and organizational skills
Ability to train, delegate and hold employees accountable
Strong problem-solving skills
Food-safety knowledge
Comfortable leading a team during high-volume service
Sushi or Asian-cuisine experience is an asset, but not required
Reliable transportation to Grand Bend
Year-round evening and weekend availability
What We Offer
$22–$25/hour, depending on experience + tips
Permanent, year-round leadership position
Staff meals/discounts
Opportunity to contribute creatively to menu development and seasonal features
Opportunity to play a meaningful role in developing our kitchen and team
Support from an involved ownership and management team
Opportunity for long-term growth
Pay: $22.00-$25.00 per hour
Benefits:
- Discounted or free food
- Flexible schedule
- On-site parking
Application question(s):
- Do you have experience calculating recipe and menu-item food costs?
- Do you have previous kitchen leadership or management experience?
- Do you have experience developing and costing new menu items?
- How many years of professional kitchen experience do you have?
- Less than 3 years, disqualifying. 3-5 or 5+
Experience:
- Professional kitchen : 3 years (required)
Language:
Work Location: In person
