Kitchen Manager

CORE RESPONSIBILITIES

• Lead all daily kitchen operations including food production, prep, service, and sanitation
• Lead by example in all areas of kitchen execution - including prepping, cooking, and expo - to set the standard for quality, speed, and professionalism
• Ensure all food served consistently meets Impact Kitchen’s quality, presentation, and taste standards
• Maintain full compliance with federal, state, and municipal health and safety regulations
• Schedule kitchen personnel in alignment with business forecasts and labour budgets
• Use Impact Kitchen’s tech platforms to monitor performance and drive efficient kitchen operations
• Recruit, train, and develop top kitchen talent with clear expectations and structured feedback
• Lead team development using Impact Academy (LMS), and guide employees through career planning and evaluations
• Foster a strong, motivated, and inclusive team culture focused on continuous improvement
• Monitor and control key performance indicators including food cost, labour, and waste
• Participate in quarterly Restaurant Performance Presentations with senior leadership
• Collaborate with senior management and the culinary team on recipe development, seasonal updates, and execution of new menu items

SKILLS & QUALIFICATIONS

• Culinary degree or equivalent experience (Red Seal preferred)
• 3–5+ years of kitchen management experience in a high-volume corporate foodservice environment
• Strong understanding of food and labour cost control in a high-volume kitchen
• Comprehensive knowledge of food production, sanitation, and kitchen safety regulations
• Proven leadership, coaching, and organizational skills
• Ability to maintain and train on consistency, quality, and presentation standards
• Experience developing and leading teams with a focus on accountability and growth
• Flexible schedule including availability for weekends and holidays; open to working extended hours as needed
• Commissary or multi-location experience is considered an asset
• Ability to lift over 20 lbs and remain on your feet during long shifts
• NY FOOD HANDLERS CERTIFICATE IS REQUIRED