Sushi Chef jobs in Rexdale, ON

We are seeking a hands-on Kitchen Manager to lead our back-of-house team, uphold high food standards, and ensure smooth daily kitchen operations, for our new location opening in October. This is not a desk role. The ideal candidate is present on the floor, leads by example, and takes real ownership of BOH performance.

Reporting to the Restaurant Manager, the Kitchen Manager is responsible for the overall performance of the back of house, including food quality, efficiency, cleanliness, staff leadership, inventory control, and food safety compliance. A core responsibility of this role is to adhere to all kitchen SOPs provided by the Restaurant Manager and ensure they are consistently followed by all BOH employees.

We are looking for someone who is highly organized and comfortable managing kitchen operations beyond service. The ideal candidate understands key restaurant metrics such as food cost, COGS, and labour cost, and can help maintain efficient prep systems, inventory controls, and staffing levels to support a profitable kitchen.

Key Responsibilities

• Oversee and support all aspects of BOH operations during prep, service, and close
• Be flexible and step in where needed (prep, line, expediting, organization, problem-solving) to ensure smooth kitchen operations
• Lead prep and service alongside the team, setting the standard by example
• Plan kitchen production and staffing for catering orders and high-volume periods
• Ensure all kitchen opening, running, and closing duties are completed correctly and consistently
• Uphold and enforce all kitchen SOPs provided by the Restaurant Manager
• Ensure recipes, portioning, and presentation standards are followed at all times
• Conduct daily taste tests and ongoing quality checks
• Enforce food safety, hygiene, labeling, FIFO, and cleaning standards
• Support BOH scheduling, staffing coverage, and labor efficiency
• Manage inventory, ordering, receiving, and storage according to par levels
• Monitor food waste, food cost, and support COGS targets
• Train, supervise, and hold BOH staff accountable to standards
• Maintain BOH logs (cleaning, temperatures, inventory, waste)
• Communicate operational issues, staffing gaps, maintenance needs, and cost risks to management in a timely manner

We are looking for someone who is:

• Who has worked on the line and has a strong, practical understanding of all areas of the kitchen , from cooking techniques across stations to hygiene, food safety, organization, and service flow, and is now ready to step into a higher level of responsibility in their career.
• Respectful, calm, and professional, while still confident enough to lead
• Not afraid of addressing issues or having difficult conversations when needed
• A problem-solver who tackles challenges thoughtfully, gracefully, and efficiently
• Proactive, anticipates issues, and takes initiative without being asked
• Highly detail-oriented, especially when it comes to food quality, cleanliness, and organization
• Responsible and reliable, with a strong sense of ownership
• Someone who cares deeply about their craft, consistency, and the team around them

Requirements

• Minimum 5 years of food and beverage/kitchen experience
• Minimum 2 years of experience supervising or managing a kitchen team
• Strong cooking and food preparation skills across kitchen stations
• Clear understanding of food cost and labor cost
• Solid knowledge of food safety, sanitation, and HACCP
• Comfortable with professional communication, including emailing, written correspondence, and basic computer systems used for scheduling, inventory, and reporting
• Valid Food Handler Certification
• Fluent in English
• Legally eligible to work in Canada
• Able to stand and move for extended periods

Hours: Full-time position, generally 40+ hours per week. Must have flexible availability, including weekends and evenings. Additional hours may occasionally be required based on operational needs.

Pay: $6,000.00 per month

Work Location: In person