Job Title

Lead and execute day-to-day BOH operations in a high-volume, premium QSR environmentSet the pace on the line, lead by example, and maintain composure during peak service periodsRun expo confidently at any volume level, ensuring speed, accuracy, and food qualityDemonstrate full proficiency across all BOH positions and support the team wherever needed Pre-Opening and Training Build, train, and develop the entire BOH team for the flagship locationTrain Kitchen Leads and line cooks to brand standards with a focus on consistency, efficiency, and executionSupport onboarding and certification requirements for all BOH staffParticipate in mandatory corporate training, including international training and certification Financial and Controls Partner with the Store Manager to review daily sales, labour, and cost performanceManage labour deployment in real time, adjusting staffing based on sales volumeMinimize overtime and training-related labour inefficienciesOversee inventory management, ordering, receiving, waste tracking, and portion controlReview weekly P&L results and contribute to strategies that improve efficiency and margins Food Quality and Cleanliness Ensure all food handling, preparation, and presentation standards are consistently upheldConduct daily line checks and tastings to maintain food quality and executionMaintain BOH cleanliness standards, including walk-ins, prep areas, and storage spacesEnsure cleaning schedules and checklists are followed on all shifts Maintenance and Facilities Identify repair and maintenance needs within the kitchen and BOH areasCoordinate vendor service and follow proper approval processesReview invoices for accuracy and ensure warranty work is handled appropriately People Leadership and Culture Foster a respectful, inclusive, and accountable kitchen cultureCoach and develop team members through regular observation and feedbackConduct shift meetings for BOH teams on every shiftMaintain open communication with management and elevate issues as requiredUphold all workplace safety, harassment, and policy standards without exception Requirements 3+ years experience as a Kitchen Manager in a high-volume QSR or fast-casual conceptExperience opening new restaurant locations from pre-opening through stabilizationStrong culinary foundation with hands-on cooking and line leadership experienceDemonstrated ability to manage peak service volumes of 300+ ticketsExperience hiring, training, and developing large BOH teamsAbility to work variable schedules including weekends, holidays, and peak periodsManagement certification, diploma, or culinary education considered an assetAbility to travel internationally for required training Corporate Culture Founding leadership role in a landmark Canadian brand launchDirect involvement in setting national operating and training standardsClear growth runway as the brand expands across CanadaHigh-energy, fast-paced environment for operators who thrive under pressure #J-18808-Ljbffr