Kitchen Manager

Job Description

• Starting between $60,000 - $65,000 / year
• Opportunity for quarterly bonus and year-end super bonus
• Comprehensive Benefits Package
• Career Progression Opportunities
 

The Kitchen Manager is directly responsible for the hands‐on leadership and successful operation of the food production within their assigned locations. The position reports directly to the Director of Operations / General Manager of the assigned locations.

At SSP Canada, we operate several restaurants at the Vancouver International Airport, including Whistler Taphouse & Grill, Lift Bar and Grill, Urban Crave, Sal y Limon, El Chiquito, and many more. We take pride in delivering exceptional service and offering a diverse range of culinary experiences to our guests.
 

Here are a few things to expect if you join our team as a Kitchen Manager:
• Recruits, hires, trains, develops, creates succession plans, and communicates with all kitchen staff as well as assesses their performance on a regular basis, including offering suggestions for increased productivity and completing annual performance reviews per company program
• Maintains or exceeds all brand standards for food quality and plating specifications and work with fellow brand chefs on menu development and improving execution standards
• Coordinate and implement labor cost controls and monitor labor daily to ensure budgetary compliance
• Inspect food and food preparation to maintain the highest quality standards while adhering to all sanitation regulations, investigate and resolve service and food quality complaints, and monitor and maintain all quality control records including required checklists
• Maintains adherence to all company policies and procedures, as well as maintains provincial health/sanitation standards (WCB, OHSA, etc.), to ensure a safe working environment for all team members while enforcing safety guidelines and kitchen safety awareness
• Work under pressure and deal with high stress situations in a fast-paced environment, while exercising sound judgment and decision making
• Learn, transfer learning, train and hold management team/direct reports/shift supervisors accountable for knowing, demonstrating and effectively utilizing systems, tools, processes, and equipment which enable guest loyalty and increased profitability
• Support all SSP business and objectives and assists in adjusting business strategies
 

Skills and Other requirements: 
• Understands that guests are our # 1 priority
• Associate or Bachelor’s degree in Culinary with minimum five (5) years of experience in Food/Beverage operations or related industry and/or equivalent combination of education and experience
• Full Service restaurant experience preferred Demonstrates leadership/organizational skills while building and managing a team
• Exceptional interpersonal skills and be able to interface effectively with all levels of management in the field and at the SSP Support Center
• Excellent written and verbal communication
• Use sound business judgment to increase sales and operating profits 
• Food Handlers Permit as required by law Ability to handle multiple projects/tasks

Diversity and Inclusion

Diversity and Inclusion is a priority at SSP. We are an equal opportunities employer committed to engaging all our people, so they feel valued and motivated; we champion diversity, promote inclusion, and ensure equality. We respect and protect human rights and prevent discrimination; and we positively impact our communities. We encourage and welcome applications from a diverse range of candidates regardless of background, gender, race, religious beliefs, disability, sexual identity and orientation.