The Kitchen Manager is responsible for recruiting, developing and driving a dedicated team of culinary staff to maximize the Restaurant’s Kitchen efficiency and effectiveness. This objective is achieved through the effective and efficient business planning, budgeting, organizing, staffing, directing and controlling of both the kitchen operation and its staff.
Focus and thorough attention to detail is required to ensure consistent and timely food preparation in an efficient and cost effective manner while continually looking for ways to increase food revenue, net food contribution and decreased food and associated labour cost; while maintaining compliance to all Hotel Restaurant standards and applicable Federal, Provincial and Municipal regulations (Ex. Public, Health and Safety, Fire, WHMIS etc.).