ingersoll, on kitchen manager Jobs – 9 Openings This Week

KITCHEN MANAGER / HEAD CHEF - OPENING TEAM
Daisy's Saloon —London, ON
- $47,000–$55,000 a year
- Weekends as needed
- Cooking
- No university degree
- Leadership
Quick apply
3d
Line Cook Supervisor
University Students' Council at Western University —London, ON
- $43,000 a year
- Weekends as needed
- Restaurant
- Kitchen experience
- Dental care
- Paid time off
Quick apply
12d
Line Cook/Assistant Kitchen Manager
Crabby Joe's Bar • Grill —London, ON
- $18–$20 an hour
- 8 hour shift
- Cooking
- English
- High school diploma or GED
- Flexible schedule
Quick apply
Kitchen Manager/Chef
United Hospitality Ltd —London, ON
- $40,432.40–$67,783.56 a year
- Full-time
- Serving
- Hospitality
- Inventory control
Quick apply
Kitchen Manager/Cook
The Morrissey House —London, ON
- $21.00–$24.21 an hour
- Full-time
- Cooking
- In-person
- Restaurant experience
- Flexible schedule
Quick apply
14d
Lead Line Cook
The Morrissey House —London, ON
- $17.20–$27.22 an hour
- Part-time
- Serving
- Inventory management
- Sanitation
Quick apply
14d
Line Cook/Supervisor
Firerock Golf Club —Komoka, ON
- $21–$23 an hour
- Seasonal
- Serving
- Cooking
- Supervising experience
Quick apply
11d
Automation Team Leader/Chef d'équipe en automatisation (Start Date in August 2026)
Procter & Gamble —Brantford, ON
- $39.32 an hour
- 12 hour shift
- High school diploma or GED
- Analysis skills
- Warehouse experience
- Wellness program
- Employee assistance program
Back-of-House Supervisor
Jack Astor's —London, ON
- From $20 an hour
- Part-time
- Microsoft Word
- Microsoft Excel
- Microsoft Outlook
- Disability insurance
- Dental care
Quick apply

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KITCHEN MANAGER / HEAD CHEF - OPENING TEAM

Daisy's Saloon
London, ON

Quick apply

Job details

Permanent | Full-time
3 days ago

Benefits

Casual dress
Extended health care
Discounted or free food
Company events
On-site parking

Skills

Red Seal
Unreal Engine
Cooking
Leadership
Restaurant experience
Communication skills
Kitchen experience

Full job description

Hey London!

We are building a saloon where the room is alive, the music is loud and the food is the kind of surprise people text their friends about.

We are not trying to build a traditional restaurant. We are building a great bar that happens to have an unreal little food program: deck-oven pizza, stadium dogs, queso, wings, crispy bar snacks, a few signatures and a late-night window built for speed.

Now I need the right person to run the kitchen.

The Kitchen Manager is the hands-on leader responsible for turning a clear menu direction into a fast, clean, consistent and profitable operation. You will help build the opening team, establish the systems and then lead the kitchen through everything from rooftop patio afternoons to packed late-night service.

This is not a clipboard position. You will lead from the kitchen, work alongside the team during critical periods and stay calm when the room is moving quickly.

What you will own

Recruit, onboard, train, schedule, coach and retain a dependable kitchen team.
Lead prep, service and closing standards while maintaining a visible, hands-on presence during peak volume.
Implement and protect recipe, portion, plating, holding and product-quality standards developed with our chef consultant.
Build practical prep systems, station maps, par levels, order guides and opening and closing routines.
Manage food ordering, receiving, storage, inventory, stock rotation, waste, yields and food cost.
Build BOH schedules that balance service readiness, team fairness and labour efficiency.
Run both sides of the Daisy’s food program: the broader early, patio and happy-hour menu and the simplified high-speed late-night window.
Make smart real-time decisions when volume changes, equipment fails, product runs short or service begins to bottleneck.
Maintain excellent food-safety, sanitation, allergen-awareness and kitchen-cleanliness standards.
Monitor kitchen equipment and communicate maintenance or repair needs before they become service problems.
Work closely with the General Manager and Assistant General Manager on events, expected volume, patio demand, live entertainment, food orders and FOH/BOH service flow.
Track results, communicate issues clearly and bring solutions—not just problems—to the leadership team.

What you bring

At least two years of progressive kitchen leadership experience, or equivalent experience demonstrating that you are ready to own a high-volume kitchen.
Experience in a busy bar, restaurant, nightlife, fast-casual, pizza, stadium or similarly fast-moving food operation.
Demonstrated ability to manage food cost, labour, scheduling, inventory, ordering and waste.
Strong coaching and communication skills, with the ability to set expectations and hold people accountable without creating a toxic kitchen.
A calm, organized and practical approach when service gets busy.
A willingness to work on the line and support the team when that is what the shift requires.
Availability for evenings, late nights, weekends, holidays, events and other critical operating periods.
Ontario-recognized food-handler certification, or the ability to obtain it before starting.
Experience with deck ovens, fryers, hot holding, walk-up service or restaurant openings is an asset.
A culinary diploma or Red Seal is welcome, but strong leadership and operational ability matter more to us than letters after your name.

What success looks like

The team is trained, supported and proud of the kitchen they work in. Food comes out hot, fast and consistent. The kitchen stays clean and organized. Food and labour costs remain controlled. Patio service does not overwhelm late-night prep, and the late-night menu does not overwhelm the kitchen.

Most importantly, guests come to Daisy’s for the party and leave talking about how unexpectedly good the food was.

What you will find at Daisy’s

The opportunity to build a kitchen team and operating culture from day one.
A focused menu with a clear point of view, not a 50-item identity crisis.
Support from an experienced ownership and leadership group.
A fun, energetic workplace where high standards and a good time are allowed to coexist.
Meaningful growth potential as the Daisy’s brand continues to expand.

Apply

Send your resume and a brief introduction to [email protected].

Tell us about the busiest kitchen you have led, the size of the team and one thing you changed that made the operation better.

Pay: $47,000.00-$55,000.00 per year

Benefits:

Casual dress
Company events
Discounted or free food
Extended health care
On-site parking

Work Location: In person

Quick apply

Refine Your Search

kitchen manager jobs in ingersoll, on

KITCHEN MANAGER / HEAD CHEF - OPENING TEAM

Line Cook Supervisor

Line Cook/Assistant Kitchen Manager

Kitchen Manager/Chef

Kitchen Manager/Cook

Lead Line Cook

Line Cook/Supervisor

Automation Team Leader/Chef d'équipe en automatisation (Start Date in August 2026)

Back-of-House Supervisor

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