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Kitchen Manager

@ Le Toasteur Villeray

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Montréal, Québec

Temps plein
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Résumé des exigences :

  • The restaurant offers a welcoming and casual dining experience, serving a variety of breakfast, brunch, and comfort food options.
  • Team members join a small, collaborative environment where they can contribute to both the guest experience and the restaurant’s continued growth.
  • This position requires hands-on cooking, active problem-solving during service, and consistent communication with front-of-house staff to deliver a positive guest experience.
  • Candidates should possess strong skills in Food Preparation and Cooking, with the ability to execute menu items consistently during busy service periods.
  • Candidates should possess skills in Food & Beverage service coordination, including understanding portion control, plating standards, and efficient kitchen workflows.
  • Candidates should possess skills in Food Quality control, including knowledge of food safety regulations, proper storage, and maintaining high taste and presentation standards.

Outils et compétences

WorkflowFood safetyFood preparationCookingQuality controlSchedulingInventory managementTime managementHealth and safety regulationsCommunication skills
Source et dates

Type de source non vérifié · apify-linkedin

Date publiée par l’employeur
2026-11-10
Première détection par notre source
2026-11-11
Mise à jour du dossier source
2026-11-11

Ces dates décrivent le dossier source, pas une vérification en direct du recrutement. Consultez l’offre originale.

Postuler

Le Toasteur Villeray

Toutes ses offres
Description
Company Description Le Toasteur Villeray is a neighborhood restaurant located at 767 Rue Villeray in Montréal, Quebec, Canada. The restaurant offers a welcoming and casual dining experience, serving a variety of breakfast, brunch, and comfort food options. As a local, community-focused establishment, Le Toasteur Villeray values friendly service, consistent quality, and a warm atmosphere. Team members join a small, collaborative environment where they can contribute to both the guest experience and the restaurant’s continued growth.
Role Description The Kitchen Manager is responsible for overseeing day-to-day kitchen operations in this full-time, on-site role based in Montreal, QC. This includes supervising kitchen staff, organizing workflow, and ensuring timely preparation and service of menu items. The role involves monitoring food quality and presentation, maintaining inventory and ordering supplies, and enforcing food safety and cleanliness standards. The Kitchen Manager collaborates with leadership on menu improvements, controls food costs, and supports training and development of kitchen team members. This position requires hands-on cooking, active problem-solving during service, and consistent communication with front-of-house staff to deliver a positive guest experience.
Qualifications
  • Candidates should possess strong skills in Food Preparation and Cooking, with the ability to execute menu items consistently during busy service periods.
  • Candidates should possess skills in Food & Beverage service coordination, including understanding portion control, plating standards, and efficient kitchen workflows.
  • Candidates should possess skills in Food Quality control, including knowledge of food safety regulations, proper storage, and maintaining high taste and presentation standards.
  • Candidates should possess skills in Culinary Management, including staff scheduling, training, inventory management, and cost control.
  • Several years of experience in a supervisory role in a restaurant kitchen or similar environment.
  • Ability to lead diverse teams, provide constructive feedback, and foster a respectful, inclusive work environment.
  • Strong organizational and time-management skills, with the capacity to prioritize and stay calm under pressure.
  • Working knowledge of health and safety regulations applicable to commercial kitchens in Quebec.
  • Flexibility to work mornings, weekends, and holidays as required by restaurant operations.
  • Basic proficiency in English and French is an asset for communication with staff and guests.

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