Lead Cook/Kitchen Manager (Cloyne)

Job Overview We are seeking a dependable and experienced Lead Cook / Kitchen Manager to oversee and develop operations in our small, low-volume kitchen. This is a hands-on leadership role ideal for someone who enjoys working independently while focusing on consistency, organization, and growth. This is a low-volume location where one staff member operates per shift. The Lead Cook will be responsible for cooking, taking orders, and serving guests during their shifts. This role requires someone comfortable working independently and managing both kitchen and service responsibilities. This position has a some what versatile schedule with key set responsibilities. Wednesdays are dedicated to a combination of open hours in the kitchen and extra hours dedicated to planning, prep, and kitchen organization. Additional kitchen hours are Thursday Friday Saturday (shift to be determined) and Sunday Evening allowing for ordering and proper Kitchen shut down. Key Responsibilities Leadership & Operations - Oversee daily kitchen operations and maintain consistency in food quality - Work independently at times as the sole staff member during off season and slow shifts - Take customer orders, prepare food, and serve guests - Set and maintain Kitchen Standard Operating Procedures (SOPs) - Maintain a clean, organized, and efficient workspace - Identify opportunities to improve workflow and efficiency Staffing & Forecasting - Determine staffing requirements based on sales trends and revenue forecasting - Recommend staffing levels for peak season and special events - Support labor cost control and operational efficiency - Assist management with seasonal staffing planning Food Preparation & Menu Development - Prepare and cook menu items according to established standards - Develop and set weekly specials and features - Prepare weekly soups and rotating seasonal items - Cost specials appropriately using provided costing calculations - Assist with menu planning and seasonal updates - Maintain consistency in portioning and presentation Inventory & Cost Control - Monitor inventory levels and complete weekly ordering - Maintain accurate stock control and minimize waste - Receive and inspect deliveries for quality and accuracy - Maintain proper storage, labeling, and rotation (FIFO) - Manage food cost and portion control Food Safety & Compliance - Ensure proper food handling and adherence to food safety regulations - Maintain kitchen cleanliness and organization - Maintain temperature logs and food safety documentation - Ensure compliance with health and safety standards Training & Development - Train new kitchen staff when additional staffing is required and train to upgrade current staffs knowledge - Maintain consistency across all shifts - Assist in developing kitchen procedures and documentation Administrative & Planning Responsibilities - Use Wednesday shifts for planning and prep, Sunday after hours to prepare orders and ensure proper storage and usage of kitchen supplies and shutdown - Maintain prep lists and production schedules - Assist with seasonal planning and operational improvements - Monitor equipment and report maintenance needs Qualifications & Skills - Previous experience as Lead Cook, Senior Cook, or Kitchen Supervisor preferred - Strong knowledge of food preparation and cooking techniques - Knowledge of food safety and food handling regulations - Experience with inventory management and ordering - Experience with menu costing and food cost control preferred - Ability to work independently and manage all aspects of service - Strong organizational and time management skills - Leadership and decision-making abilities - Strong customer service skills Pay: $18.00-$22.00 per hour Expected hours: 24.0 – 37.5 per week Benefits: - Discounted or free food - Flexible schedule - On-site parking Work Location: In person Apply on Kit Job: kitjob.ca/job/2nxqz4