Montana's Kitchen Manager

Job summary

Manage kitchen inventory, food and labor costs, and staff schedules while overseeing the training and development of the culinary team. Ensure consistent food quality, portioning, presentation, recipe execution, and compliance with food-handling, legislative, health, and safety requirements.

Job details

Overview: Our Kitchen Managers are hands-on and work with the culinary team and each associate to deliver the Perfect Guest Experience to our Guests each and every time. What You Will Do In This Role Manage inventory, food and culinary labour costs Prepare culinary team schedules to meet the needs of the restaurant and budget guidelines Oversee training and development of the kitchen team, ensuring constant improvement in culinary skills Ensure consistency of quality, portion control and plated presentation Ensure recipe adherence in kitchen execution of all products served Oversee adherence to legislative and food handling requirements Implement and adhere to the Health and Safety policies and procedures outlined in the Health and Safety Program What We Are Looking For Minimum 2-3 years management experience working in a high-volume casual dining restaurant Bonus points for Post-secondary education, preferably in hospitality and/or a business related field Superior business acumen, including an understanding of budgets and operating costs Excellent knowledge of food, food handling and preparation Demonstrated ability to motivate and direct others What’s In It For You 20% employee discount dining card valid at participating Recipe brands $55,000.00-$62,000.00 Flexible scheduling An energetic and dynamic team Competitive wages Fun working environment Growth and development opportunities within the restaurant Career advancement opportunities with a company that owns some of Canada’s most iconic restaurant brands If you believe in good times and awesome BBQ, apply online today! Some opportunities may exist with our Franchise partners, which are independently owned and operated.

What you’ll do

Manage kitchen inventory, food and labor costs, and staff schedules while overseeing the training and development of the culinary team. Ensure consistent food quality, portioning, presentation, recipe execution, and compliance with food-handling, legislative, health, and safety requirements.

Requirements

Requires at least 2–3 years of management experience in a high-volume casual dining restaurant. Candidates should have strong business and cost-management acumen, excellent food-handling and preparation knowledge, and the ability to motivate and direct others; post-secondary education in hospitality or a business-related field is preferred.

Benefits

• Employee Dining Discount
• Flexible Scheduling
• Competitive Wages
• Growth And Development Opportunities
• Career Advancement Opportunities

Listed skills

• Inventory management · Preferred
• scheduling · Preferred
• Quality Control · Preferred
• Budgeting · Preferred
• Food preparation · Preferred
• Team Leadership · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Inventory Management
• Food Cost Control
• Labor Cost Management
• Scheduling
• Team Training And Development
• Quality Control
• Portion Control
• Food Presentation
• Recipe Adherence
• Food Handling
• Health And Safety Compliance
• Budgeting
• Operating Cost Management
• Food Preparation
• Team Motivation
• Team Leadership

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership
• Customer Service & Support

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