Summary from listing
The Kitchen Manager supports the restaurant manager by supervising and assigning work to non-management kitchen associates, maintaining staffing, cleanliness, inventory, equipment, recipe compliance, expediting, and walk-in planograms, and training cooks and prep cooks. The role also handles hiring, advancement, and other associate status changes while ensuring compliance with company, franchise, and regulatory standards and supporting customer service and product quality. A high school diploma or GED is required, along with at least two years of experience in medium-volume or multi-unit kitchen operations; Inter-Provincial Red Seal certification in cooking and brand certification are preferred.
