Works Gourmet Burger Bistro


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Kitchen Manager

Fairway Road, Kitchener

Posting Date

August 30, 2017

Start Date

August 31, 2017


Primary Objective

The Kitchen Manager is responsible for the production, quality assurance, and profitability of all menu items at The WORKS. Reporting directly to the Shop Foreman, the Kitchen Manager will follow prep recipes for menu items, supervise line cooks to ensure quality controls are adhered to. Will maintain budgeted labour costs, hit targeted food costs and ensure the HoH is spotless with all equipment maintained and functional.

Essential Functions


  • Maintain a high level of quality and profitability in all Food & Beverage offerings.
  • Recommend and implement preparation to reduce costs of goods sold (COGS) and supervise all kitchen Crew to ensure correct methodologies are followed.
  • Consistently monitor COGS through daily use of inventory control procedures including input of food purchases, create and safeguarding of recipes, and input on ways to improve and reduce COGS.
  • Maintain a clean and safe work area adhering to food safety and health standards.
  • Prioritize and delegate tasks in kitchen layout and prep. Techniques to ensure speed and quality of menu.
  • Maintain par-stocks of food product for all menu items.
  • Ensure food ingredients are stored in their designated areas and rotated in the proper manner.
  • Teach others to clean kitchen equipment carefully and safely to prevent damage or injury.
  • Work efficiently and effectively to gather, wash, cut, season, cook and to store quality ingredients.
  • Monitor menu item volumes and sales mix with Shop Foreman to ensure par-stocks are maintained.
  • Perform food inventories as directed by the Shop Foreman
  • Monitor daily/weekly historical business and scheduling of facility and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards and profitably of the operation.
  • Perform other kitchen duties as required.


  • Minimum 3 years combined cooking experience and supervisory experience.
  • Effective interpersonal, oral, and written communication skills.
  • Maintain good rapport with suppliers and sales people from various suppliers.
  • Supervision, motivating and direction of Crew.
  • Must be punctual, dependable, and flexible to work evenings, weekend, and holidays.
  • Ability to work under pressure and take initiative in a fast-paced environment.
  • Positive attitude and a willingness to learn.
  • Must have a neat appearance and be well groomed.