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Key responsibilities:


  • Oversee day-to-day kitchen operations

  • Be a problem solver and a supportive team player. 

  • Maintain records of food costs, consumption, sales and inventory

  • Analyze operating costs and other data

  • Responsible for proper functioning and coordinating maintenance of kitchen equipment.

  • Ensuring kitchen is always in compliance with provincial health requirements

  • Demonstrate new recipes and new equipment to cooking staff

  • Prepare and cook food on a regular basis, or for special guests or functions

  • Ordering food and kitchen supplies

  • Train staff in preparation, cooking and handling of food

  • Create new recipes

  • Instruct cooks in preparation, cooking, garnishing and presentation of food

  • Supervise cooks and other kitchen staff

  • Plan menus and ensure food meets quality standards

  • Prepare dishes for customers with food allergies or intolerances

  • Train staff in preparation, cooking and handling of food


Full time salaried role dependent on experience.  Minimum 2 years restaurant/pub management or relevant experience required.  Must have high proficiency in multi-tasking, and organization and communication skills.

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