Kitchen Manager

Kitchen Manager- The Nickel Hotel Restaurant 

The Nickel, a 50-room hotel is located on bustling Upper King Street. The modernist arched facade, wrought iron balconies and traditional brickwork pays homage to the city's mercantile past as well as its dynamic future.  The Nickel will be home to a large rooftop bar and lounge that will soon become one of the city's most popular gathering spots. 

 Job Overview: 

As the Kitchen Manager for The Nickel Hotel Restaurant, you will be responsible for overseeing all aspects of food service operations within the hotel's back of house areas, ensuring recipes are followed and the food quality is exceptional. You will report to  Food & Beverave Director and Method Co’s Culinary Director. Working together with the rest of the team, you will ensure the food exceeds guest expectations and help maintaining high standards of service. You will lead a team of dedicated staff, coordinate with front of house personnel, and collaborate with other departments to deliver memorable experiences to our guests. 

Essential Functions & Responsibilities include but are not limited to: 

• Execute and oversee the production of all menu items.
• Complete understanding of kitchen safety and emergency procedures.
• Expedite orders correctly and efficiently to ensure smooth kitchen flow.
• Fully understand the importance of and have the ability to utilize standard recipe cards and plating guides.
• Lead, motivate, and inspire back of house staff to deliver outstanding service and exceed guest expectations.
• Place daily produce and product orders and manage inventory so that all necessary ingredients are stocked for service
• Hire and train kitchen staff
• Create and manage weekly schedules for kitchen staff
• Streamline kitchen processes to maintain prompt service times
• Foster a culture of team-work among and between back of house and front of house staff
• Oversee daily food service operations, including café, market & dining room setup, service flow, and cleanliness, to maintain high standards of presentation and hygiene.
• Ensure compliance with food safety regulations, sanitation standards, and health codes, conducting regular inspections and implementing corrective actions as necessary.
• Liaise with Food & Beverage Manager and front of house staff to coordinate food preparation and service timing, ensuring seamless integration of front and back of house operations.
• Communicate effectively with other hotel departments, including housekeeping, maintenance, and reservations, to coordinate guest services and resolve issues.
• Identify opportunities for staff development and career advancement, providing guidance and support to help team members reach their full potential.
• Foster a positive work environment characterized by teamwork, respect, and mutual support among front of house staff.

Qualifications: 

• Minimum of 2-3 years of experience in a supervisory or management role in food service operations, preferably in a hotel or upscale restaurant environment.
• Strong leadership and interpersonal skills, with the ability to inspire and motivate a diverse team of staff.
• Excellent communication skills, both verbal and written, with the ability to interact professionally with guests, colleagues, and vendors.
• In-depth knowledge of food and beverage operations, including menu planning, and inventory management.
• Ability to work flexible hours, including evenings, weekends, and holidays, as required by the demands of the business.
• Ability to carry, lift, push, pull items weighing up to 50 pounds. Ability to bend, stoop, and kneel.
• Certification in food safety and sanitation (e.g., ServSafe) required.