catering manager jobs in Ontario

Kitchen Manager

Pay: $25.00–$28.00 per hour
Hours: 35–44 hours per week
Job Type: Full-time
Location: Parry Sound, Ontario

We are seeking an experienced, hands-on Kitchen Manager to oversee the daily operation of a busy restaurant kitchen and assist in the planning and execution of our catering operations.

The successful candidate will be responsible for maintaining the standards established by ownership across food preparation, food quality, presentation, cleanliness, organization, food safety and staff performance.

This position requires an experienced kitchen professional with high standards, strong leadership skills and the ability to take control of a busy kitchen service. You should be able to see what needs to be done, act on it and ensure the kitchen team consistently performs to the required standard.

A strong background in catering is also essential. Our catered events most commonly range from approximately 100 to 200 guests, with larger events reaching 500 to 600 guests. The successful candidate must understand large-volume food production, yield calculations, production planning and the logistics required to execute both buffet and plated events successfully.

Responsibilities

• Oversee the day-to-day operation of the kitchen during scheduled shifts.
• Lead and direct kitchen staff during busy service periods.
• Call the board and coordinate food production during service to ensure orders are prepared accurately and efficiently.
• Ensure food is prepared according to established recipes, portions and preparation standards.
• Maintain consistent food quality and presentation.
• Hold kitchen staff accountable to established standards and procedures in a professional and respectful manner.
• Ensure prep work is completed correctly, efficiently and on time.
• Maintain a clean, organized and sanitary kitchen.
• Ensure ovens, cooking equipment, refrigeration, work areas and other kitchen equipment are properly cleaned and maintained.
• Identify cleaning, maintenance, preparation and organizational needs without requiring direction from ownership.
• Ensure proper food-handling and food-safety procedures are followed at all times.
• Monitor kitchen organization, stocking and readiness throughout service.
• Ensure opening, service and closing responsibilities are properly completed.
• Work alongside cooks and kitchen staff as required.
• Develop and execute food specials, including pasta dishes and main-course features.
• Communicate with ownership regarding kitchen operations, staff performance, equipment concerns and recurring operational issues.

Catering Responsibilities

• Assist in planning and executing catered events ranging from approximately 100 to 600 guests.
• Oversee food production for both buffet and plated catering service.
• Calculate required food quantities based on guest counts, portion sizes, menu composition and expected yields.
• Understand product yields, trim loss, cooked yields and portion requirements when determining production quantities.
• Develop production plans and prep schedules to ensure large-volume events are completed accurately and on time.
• Coordinate kitchen production so multiple menu components are ready at the correct time and in the correct quantities.
• Maintain food quality, consistency and presentation when producing food in large volumes.
• Understand hot and cold holding requirements and the timing required for safe and effective catered service.
• Assist with the organization and logistics required for catered events, including equipment, food quantities, timing and kitchen readiness.
• Identify potential production or logistical problems in advance and take action to prevent them from affecting the event.

Experience and Qualifications

• Minimum 8 years of professional kitchen experience.
• Previous experience leading or supervising a professional kitchen team.
• Demonstrated catering experience with both buffet and plated service.
• Experience producing food for large catered events, including events of several hundred guests.
• Strong understanding of food production calculations, portioning, yields and volume requirements.
• Ability to plan and organize large-volume food production efficiently.
• Strong ability to lead a kitchen during high-volume service.
• Experience calling orders and coordinating multiple stations during service.
• High standards for food quality, presentation, cleanliness and organization.
• Fast, efficient and able to maintain accuracy while working under pressure.
• Strong understanding of food preparation and professional kitchen operations.
• Strong knowledge of food safety and sanitation standards.
• Excellent attention to detail.
• Ability to recognize what needs attention and take action without waiting to be instructed.
• Ability to hold staff accountable while maintaining a professional and respectful working environment.
• Reliable, organized and consistent.
• Comfortable working hands-on as part of the kitchen team.
• Ability to create and execute restaurant-quality food specials.
• Valid driver’s licence required.

Compensation: $25.00–$28.00 per hour, based on experience.

Expected hours: 35–44 hours per week.

Pay: $25.00-$28.00 per hour

Work Location: In person