Kitchen Manager
- Ancaster, ON
- On-site
- Posted Oct 14, 2026
- 1 position
$60,000–$65,000 / year
Applications are currently unavailable for this posting.
Browse current jobs- Employment type
- Full-time
- Experience level
- Mid-level · 2+ years
- Posting language
- English
- Working hours
- 40 hours per week
- Seniority
- Mid-Senior level
- Application method
- Apply on LinkedIn (LinkedIn sign-in required)
Job summary
Lead daily kitchen operations and oversee hands-on service execution, including during peak periods and large events. Manage and develop the back-of-house team while maintaining food quality, service speed, food safety, inventory, labor, and food cost standards.
Job details
Kitchen Manager - Restaurants West Hamilton, ON Full Time, Permanent Role $60,000 - $65,000 / Annually (DOE) AMK Global is hiring for Kitchen Manager to lead a high-volume kitchen, deliver consistent food quality, and manage busy service alongside large events. This role is ideal for a calm, strong leader who thrives under pressure and values high standards. What You’ll Do Lead daily kitchen operations and service execution Be present and hands-on during peak service and events Ensure food quality, consistency, and speed of service Hire, train, schedule, and lead the BOH team Manage labour, food cost, inventory, and ordering Maintain cleanliness, organization, and food safety standards Work within established systems and step in where improvements are needed. What We’re Looking For Minimum 4+ years in a BOH leadership role (Kitchen Manager or equivalent) Proven experience in high-volume and event-driven kitchens Strong leadership, organization, and people-development skills Ability to stay calm and focused in high-pressure environments Solid understanding of food cost, labour, and inventory control Food Safety Certification is mandatory. Apply Now! If you enjoy leading a busy kitchen, working with a strong team, and being trusted to run the show, this role is for you.
What you’ll do
Lead daily kitchen operations and oversee hands-on service execution, including during peak periods and large events. Manage and develop the back-of-house team while maintaining food quality, service speed, food safety, inventory, labor, and food cost standards.
Requirements
Requires at least four years of back-of-house leadership experience, with proven experience in high-volume, event-driven kitchens. Candidates must demonstrate strong leadership and organizational skills, remain calm under pressure, understand food, labor, and inventory controls, and hold a Food Safety Certification.
Listed skills
- Inventory management · Preferred
- Food safety · Preferred
- Organization · Preferred
- working under pressure. · Preferred
Other relevant skills
Identified from the job description. Confirm important requirements above.
- Kitchen Operations
- Kitchen Leadership
- High-Volume Food Service
- Event Catering
- Food Quality Control
- Service Execution
- Team Hiring And Training
- Staff Scheduling
- Labor Management
- Food Cost Control
- Inventory Management
- Ordering
- Food Safety
- Organization
- People Development
- Working Under Pressure
Job areas
- Food & Beverage
- Hospitality
- Management & Leadership